RU2405031C1 - Method for thermal treatment of fish oil and plant for its realisation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes operations of heat supply to medium of fish oil by mixing with contacting substance-Freon, throttling for cooling, separation with further removal and drain of fish oil and transition of contacting substance-Freon into closed circuit. Installation for method realisation has closed circuit, including mixer, heat insulated section of pipe, throttling device, separator of centrifugal type to separate fish oil from Freon, also compressor is installed to compress steam-like Freon, condenser to condense steam-like Freon and to heat it up to required working temperature.

EFFECT: invention makes it possible to provide for thermal treatment of each molecule of treated medium at accurately specified temperature, within exactly specified time.

2 cl, 2 dwg

Description

The invention relates to a method for the heat treatment of fish oil and can be used in the fishing, food and cosmetic industries.

Known methods of heat treatment of edible fats and installations for their implementation due to the temperature gradient, which provides the supply (or removal) of heat to the medium being processed (or from the medium being processed) through a heat exchange surface. (Liberman S.G., Petrovsky V.P. Handbook for the production of edible animal fats, 4th ed., M., 1972; Tyutyunnikov B.N. Chemistry of fats, 2nd ed., M., 1974; Bezzubov L.P. Chemistry of fats, 3rd ed., M., 1975; Rzhavskaya F.M. Fats of fish and marine mammals, M., 1976; Grinberg G., Schepanskaya G. Modified fats, trans. From Polish., M., 1973; Laboratory Workshop on Chemistry and Technology for Processing Fat, M., 1983; Technology for Processing Fat under the editorship of N.S. Harutyunyan, M., 1985).

The disadvantage of these methods and installations is the presence of unevenness of the temperature field in the medium being treated, due to which the movement of heat occurs. As soon as the unevenness of the temperature field disappears, the supply or removal of heat and, accordingly, the heat treatment ceases. For this reason, all methods associated with the supply or removal of heat through a heat exchange surface, unambiguously assume the unevenness of the temperature medium during its processing. Moreover, they cannot fundamentally change the picture of the process of trying to forcefully influence the medium being processed with the help of various kinematic schemes.

Other methods and installations are known, where a similar pattern is observed in heat exchangers that do not have kinematics (“Equipment of Fat Processing Enterprises” AM Zhuravlev - M .: “Food Industry”, 1998), just in this case, instead of the forced convection mechanism, the natural convection mechanism works , but this mechanism is launched only due to unevenly heated elements of the processed medium. Thus, the apparatuses of both designs do not fulfill the task in terms of the uniformity of the heat treatment of fish oil and other viscous media.

Known methods for the production of fish oil and lines for implementing these methods (Patent No. 2114163, 2053257). In these methods, obtaining fish oil is carried out by heat treatment with steam through a shell (steam jacket), as a result of such heating, the uniformity of the temperature field is not provided, dangerous microorganisms are not destroyed, i.e. reduced sanitary and epidemiological properties of fish oil.

A method of processing fish oil and a device for its implementation by means of a heat exchanger, in which water vapor is condensed on one side of the heat exchange surface at a pressure of 0.1 MPa and, respectively, 100 ° C, and fish oil is pumped on the other with a special screw, are known by technical nature. The auger, during rotation, moves fat along the heat transfer surface. According to the author, the fat is in contact with the heat transfer surface of the fat for a predetermined time (depending on the length of the screw and its rotation speed), which allows one to count on its uniform processing. (Research report "Research on the processing of fish oil under gentle conditions", No. 1068 from KhDT No. 246 / 91-92 1991, DTI, auth. V.A. Golovanets).

The disadvantage of this method and installation, as well as the above methods and installations, is the uneven thermal effect on the processed fat, which is due to the presence of a temperature gradient. The author of the research report No. 1068 reports that the fat in the screw grooves has a “turbulent mode of movement”, which should, in his opinion, make the heat treatment uniform. However, this is a mistake, because the fat is in contact simultaneously with the surface of the screw, which is not heated by the coolant with the surface of the steam jacket, which is heated by steam to a temperature of 100 ° C. Thus, the fat molecules moved by the auger grooves are in the gap between two surfaces having different temperatures, which causes the unevenness of the temperature field in which the fat is located. In addition, the temperature of the fat, as it moves in the auger grooves due to continuous contact with the heat exchange surface, constantly increases and the technologist is not aware at what point in time, in which section of the apparatus, the temperature of the fat will reach a predetermined value. The unevenness of heat treatment of fat by this method will be reduced, compared with methods that do not have devices for forced mixing of molecules of a viscous medium, but, nevertheless, the mechanism described above has not created a mechanism that guarantees the transfer of the same amount of heat to each fat molecule.

Fish oil contains a large number of biologically active substances and at least a number of dangerous microorganisms. Technologists are faced with the task of practically realizing such a treatment regimen that would allow the destruction of dangerous microorganisms and at the same time preserve biologically valuable substances that are destroyed during the long-term heat treatment. The duration of thermal exposure in an uneven temperature field is significantly increased for guaranteed processing of fat in the entire volume, which significantly reduces the value of fat in food and medical terms.

The objective of the invention is to eliminate the unevenness of the thermal effects on fish oil during its heat treatment. The creation of a method for heat treatment of fish oil and installation for its implementation (for example, heat treatment of fish oil with liquid freon) provides a technical result in the form of heat treatment of each molecule of the medium to be treated at a precisely set temperature for a precisely specified time.

The problem is achieved in that in a method of heat treatment of fish oil, including the supply of heat to the processed medium of fish oil for heating it in a time interval and the removal of heat to cool the fish oil, the heat is supplied by direct contact, by mixing the contacting substance freon with fish medium fat, with the formation of a mixture that undergoes heat treatment in the stream, then the mixture is throttled for cooling and separated with the subsequent removal of fish oil and the transition of freon to closed Contours.

The task is also achieved by the fact that in the installation for heat treatment of fish oil, including the reservoir of the initial product, the device for heat treatment, the tank of the finished product, the installation has a closed loop in which the mixer is installed, and the device for heat treatment is made in the form of a heat-insulated pipe section, behind which a throttling device is installed, then a centrifugal separator is installed to separate fish oil from freon, a compressor is also installed to compress the vaporous freon, to condenser for condensation of vaporous freon and its heating to the required operating temperature.

In the claimed method of heat treatment of fish oil, the common essential features for him and for his prototype are:

- supply of heat to the processed medium of fish oil to increase its temperature to the desired value,

- exposure at high temperature in a given time interval.

In the claimed installation of heat treatment of fish oil common features for him and the prototype are:

- reservoir of the original product;

- finished product reservoir;

- a device for heat treatment.

A comparative analysis of the essential features of the proposed method of heat treatment of fish oil and the prototype shows that the first, in contrast to the prototype, has the following significant distinguishing features:

- intense heat input by direct contact by mixing the contacting substance-freon with fish oil;

- exposure at a given constant temperature in a given time interval;

- throttling the mixture with instant cooling of each molecule;

- separation of the mixture into components;

- the transition of freon to a closed loop.

The distinguishing features of the installation include:

- mixer

- a device for heat treatment, made in the form of a thermally insulated pipe section;

- a throttle device located immediately behind the insulated section of the pipeline;

- a centrifugal separator for separating fish oil from freon;

- a compressor for compressing vaporous freon;

- a condenser for condensation of steam, which is also a heater of liquid freon.

Based on the foregoing, it follows that the set of essential features of the claimed invention has a causal relationship with the achieved technical result, i.e. thanks to this combination of essential features of the invention, it has become possible to solve the problem. Therefore, the claimed invention is new and has an inventive step, that is, it does not explicitly follow from the prior art and is suitable for practical use.

The invention is illustrated by drawings, where Fig. 1 is a diagram of the thermodynamic state of freon in pressure coordinates, enthalpy (I, logP), which shows a curve, the left and right branches of which separate the liquid phase of freon from the vapor phase. Figure 2 presents a diagram of the operating cycle of the installation.

The installation consists of a closed loop, which contains the reservoir of the original fat 1, valve 2, through which the fat enters the mixer 3. The liquid freon through the valve 13 enters the mixer 3, then the mixture through the flow meter 4 and the shut-off valve 5 enters the device for heat treatment, made in the form of a heat-insulated section of the pipeline 6. The mixture is fed to the choke 7, then to the separator 8, where the finished product is separated into the tank 9, and freon after fine cleaning in the evaporator 10 through the compressor 11 enters the condenser 12 for heating and p bots in the next cycle.

The proposed method of heat treatment of fish oil and installation for its implementation are illustrated in figure 1, which in the form of a diagram illustrates the processing:

- point F corresponds to the state of liquid freon, the temperature of which is determined by the pressure P _to ;

- point M corresponds to a state of fat, the temperature of which is below the temperature of freon, and the pressure is equal to the pressure of freon;

- point G corresponds to the state of the mixture, the temperature of which as a result of mixing has changed, but the pressure has remained the same. In the process of mixing, fat moved to point G from point M; and freon to point G from point F;

- during the movement of the mixture along the insulated section of the pipe, point G, which characterizes the state of the mixture in the diagram of its position, has not changed, because the temperature and pressure of the mixture remained unchanged for 60 seconds.

The GB process illustrates the change in the state parameters of the mixture in the plane of the throttle device. On the diagram you can observe the change in pressure, temperature, as well as the phase composition of the mixture. The pressure of the mixture after passing through the throttle device corresponds to P ₀ , the temperature t of the _{mixture 2} , part of the freon turned into steam, the amount of which is determined by the length of the segment AB '.

The liquid freon (point F) is mixed with fat (point M) to give a mixture (point G). Fat, freon and mixture have equal pressure (P _k ), but different temperatures (t _fat , t _Freon , t _cm ). Mixing takes place at the beginning of a thermally insulated pipeline, where a flow meter is installed, by means of which the quantity of incoming mixture into a thermally insulated pipeline is controlled per unit time.

The mixture enters a thermally insulated pipeline through a shut-off valve. By adjusting the flow rate of the mixture by means of a shut-off valve (m ³ / s), it is possible to use the equation of continuity of flow: Q = FV (where Q is the flow rate of the mixture, m ³ / s; F is the cross-sectional area of the pipeline, m ² ; V is the speed of the mixture through the pipeline , m / s), set the time of movement of the mixture in the pipeline, which ensures the proper duration of heat treatment of fat.

Passed heat treatment during movement in a heat-insulated pipeline, the mixture is fed into the throttle. It should be noted that the mixture during motion in a thermally insulated pipeline on the state diagram will be stationary at point G, because its temperature in the pipeline does not change.

From point G, the mixture is throttled to point B, and while passing through the mixture the throttle plane, freon abruptly boils in it. At point B, the amount of freon that turned into steam as a result of boiling corresponds to the length of segment AB, and the amount of freon remaining in the liquid state in the mixture corresponds to the length of segment BC. Point A characterizes the state parameters of the mixture (p, v, t), point C characterizes the state parameters of vaporous freon (p, v, t). The mixture and steam have the same pressure P ₀ and temperature t _1.2 . A temperature jump in the mixture Δt _cm = t _cm -t _1.2 occurred in the throttle plane as a result of the heat of the mixture in the amount of Q _cm = cmΔt _cm (where c is the heat capacity of the mixture, kJ / kg · K; m is the amount of mixture, kg ) converted to the heat of vaporization of freon Q _and = rm (where r is the specific heat of vaporization of freon, kJ / kg; m is the amount of evaporated freon, kg).

The method is as follows.

After the medium of fish oil through direct contact (mixing) with hot freon is uniformly heated and withstood the proper amount of time, the pressure of the mixture will be sharply reduced in the throttle device, where the temperature will jump to the area of its decrease. Moreover, the temperature reduction of the mixture will be carried out exactly to the set value, because Freon temperature exactly corresponds to its very specific pressure (duty cycle diagram). In this case, the technologist only needs to set the exact pressure value to which it is necessary to throttle the mixture in the throttle device. The temperature of the mixture and, accordingly, the processed fish oil medium will correspond exactly to this pressure. The temperature drop occurs instantly in the plane of the throttle hole itself (working cycle diagram), under conditions of an absolutely uniform temperature field, which is achieved by the absence of less heated surfaces through which heat would be removed. The temperature of the fat is reduced by boiling freon in the throttle plane, caused by intermolecular friction of the molecules against each other, which ensures that the temperature of each molecule is reduced to the same extent, because all molecules of the mixture are equally in contact with each other. Visually, on the throttle device of a working refrigeration unit, you can observe a clear diagonal interface, which divides the side surface of the throttle into two parts, one of which is covered with frost at negative boiling points of freon and dew - at positive.

At the end of throttling, the components of the solution are separated in a centrifugal separator, followed by removal of fat (with a fineness of filtration at the molecular level) from freon vapor using devices widely available on the market (for example, BARRENS EcoTec technology).

To repeat the cycle, Freon is compressed in a compressor, which does not contain materials requiring the use of lubricating oils in its design, and condensed in a condenser, where it is simultaneously heated to operating temperature.

For the treatment of fish oil, it is advisable to use freons having a high critical point: R236fa (C ₃ F ₆ H ₂ ) - 130 ° C; R356 mff (C ₄ F ₆ H ₂ ) - 164 ° C.

Fish oil dissolves unlimitedly in liquid freons and has a heat capacity (about 2 kJ / kg · K) comparable to the heat capacity of freons, which allows you to create mixtures with a fairly high fat content. The temperature of fat can be raised quickly by mixing it with hot freon. The technologist, knowing the thermophysical properties of freon, can accurately determine the amount of fat in the mixture so that the temperature of the latter during mixing does not exceed acceptable values.

Concrete example

Applicable Freon: R142b.

Fat heat treatment mode: temperature 90 ° C, processing time 60 seconds.

Fat storage temperature: 20 ° C.

Plant productivity: 1 m ³ / hour of the girofreon mixture for an 8-hour shift (0.000035 m ³ / s, 125 l / h or 2 l / min).

From the equation of continuity of flow (Q = F × V), which are linearly related to flow, the area of the internal section of the pipeline and the speed of the medium through the pipeline, we find the speed of the girofreon mixture if the internal diameter of the pipeline is 20 mm:

V = Q / F = Q / (πd ^2/4) = 0,000035 / (3,14 × 0,02 ²⁾ / 4 = 0.1 m / s

The velocity of a viscous medium of 0.1 m / s through a pipeline with a diameter of 0.02 m is within the boundaries of the optimal regime. The length of the pipeline, in which the girofreon mixture when moving at a speed of 0.1 m / s, will be within 60 seconds equal to L = V × t = 0.1 × 60 = 6 m.

The amount of girofreon mixture supplied per unit time from the mixer to the heat treatment device, made in the form of a heat-insulated section of the pipeline, is regulated by valve 5 and is controlled by a flow meter 4 (figure 2). To change the processing time of fish oil, it is necessary to increase or decrease the consumption of the girofreon mixture by means of valve 5, while the speed of the mixture in the insulated section of the pipeline and, accordingly, the time of heat treatment of the mixture will change.

The capacitor-receiver 12 of the installation is pre-filled with liquid freon R142b in the amount of 50% of the total capacity. The compressor starts up with open valves 5 and 14. By means of valves 5 and 14, the amount of freon from the condenser to the installation system is regulated in such an amount that the compressor runs without interruption. In this case, the compressor performance is set at 50% of the maximum value so that when the unit enters the operating mode, it is possible to increase its productivity.

By adjusting the flow rate of the cooling water entering the condenser, the condensation pressure is set at 2.1 MPa, which corresponds to a freon temperature of 100 ° C. By means of valves 2 and 13, the flow of fat from the reservoir of the initial fat 1 and freon from the condenser 12 to the mixer 3 is established in such a ratio that the temperature of the mixture obtained in the mixer 3 is equal to 90 ° C. The pressure of the mixture will be set at 1.7 MPa, which corresponds to the saturated vapor pressure of R142b at 90 ° C. The ratio of fat and freon in the mixture is determined from the heat balance equation, which is based on the equality of heat redistributed between the two environments.

Freon reduces its temperature from 100 to 90 ° C, giving heat to fat, which, taking heat from freon, raises its temperature from 20 to 90 ° C.

c _fat m _fat (t ₂ -t ₁ ) = c _freon m _freon (t ₂ -t ₁ ),

where c _fatA is the heat capacity of fat, kJ / kg · K;

m _fat - mass of mixed fat with freon, kg;

c _Freon - the heat capacity of Freon, kJ / kg · K;

m _Freon - the mass of mixed Freon with fat, kg

Moreover, if we take the amount of girofreon mixture as 1, the amount of fat for X, the amount of freon for (1-X), then the amount of fat is determined from the formula:

X = c _freon (1-X) (t ₂ -t ₁ ) / c _fat (t ₂ -t ₁ );

X = 1.37 × (1-X) × 10 / 1.75 × 70.

The solution of the equation X is determined by the value of 0.1. Thus, at a temperature of 90 ° C, a girofreon mixture is formed in the mixer, consisting of 9 parts of freon, which has a temperature of 100 ° C before mixing, and 1 part of fat, which has a temperature of 20 ° C before mixing.

The valve 5 sets the flow of the mixture into the insulated section of the pipeline in the amount of 0.00003 m ³ / s, and the valve 14 closes the movement of freon, bypassing the mixer.

The girofreon mixture, having a temperature of 90 ° C, will move into a thermally insulated section of the pipeline 6 meters long at a speed of 0.1 m / s for 60 seconds, which will meet the requirements of the technological regulation of heat treatment. After 60 seconds of being in the pipeline, the molecules of the girofreon mixture will pass a throttle device, where their temperature will be instantly reduced to a temperature of 20 ° C.

In the throttle device of any vapor compression refrigeration unit, a sharp decrease in the pressure of the working fluid occurs with a simultaneous instantaneous decrease in its temperature. A decrease in the temperature of the working fluid occurs due to the boiling part of the freon in the plane of the throttle, which occurs with the selection of heat. Due to the selection of heat for the evaporation of part of the freon, the temperature of the entire freon stream decreases, which turns into a vapor-liquid mixture in the throttle plane.

At the first stage of calculations, it is necessary to determine the percentage of steam obtained by throttling pure Freon R142b from a pressure of 1.7 to 0.28 MPa. For calculations, it is necessary to use the value of the average specific heat of vaporization R142b at pressures of 1.7 and 0.28 MPa, because the values of the heat of vaporization at each of these pressures are significantly different. The heat of vaporization of R142b at a pressure of 1.7 MPa is 143.06 kJ / kg, and at a pressure of 0.28 MPa is 203.47 kJ / kg.

r _cp = (143.06 + 203.47) / 2 = 173.26 kJ / kg

For calculations, it is also necessary to use the value of the average specific heat R142b at pressures of 1.7 and 0.28 MPa, because the specific heat at each of these pressures also varies significantly. The specific heat capacity of R142b at a pressure of 1.7 MPa is 1.37 kJ / kg · K, and at a pressure of 0.28 MPa, 1.11 kJ / kg · K.

c _cp = (1.37 + 1.11) / 2 = 1.24 kJ / kg

In addition to the effect of reducing the specific heat of liquid freon as pressure decreases, it is necessary to take into account the effect of reducing the heat capacity of the vapor-liquid mixture, into which the freon flow in the throttle section is converted, due to the fact that the vapor has a lower heat capacity than liquid. Steam freon R142b has a lower heat capacity in the temperature range of 20 ... 90 ° C compared with the liquid, on average by 10%. The correction of the influence of the heat capacity of steam on the heat capacity of the vapor-liquid mixture must be taken into account at the end of the calculation, depending on the proportion of steam in the mixture.

To determine the amount of freon evaporated during the throttling process, it is necessary to apply the heat balance equation, equating in one part of the equation the heat that needs to be removed from 1 kg of liquid freon with a decrease in its temperature from 90 to 20 ° C, and in the other part of the equation the heat that needs to be brought to liquid freon in order to evaporate that part of it, which will be enough to lower its temperature from 90 to 20 ° C and which is the desired value in this equation.

Q = c _av m _freon (t ₂ -t ₁ );

Q = r _cp xm _{Spanish Freon} ;

c _cf m _freon (t ₂ -t ₁ ) = r _cf xm _{Spanish Freon} ;

m _{Spanish freon} = c _av m _freon (t ₂ -t ₁ ) / r _CP = 1.24 × 1 × 70 / 173.26 = 0.5 kg.

Pre-phase ratio of the vapor-liquid mixture R142b after throttling was determined in the form of a ratio of 1: 1. In the case of complete evaporation of freon in the throttle plane, the correction coefficient of the effect of reducing the heat capacity of the steam compared to the heat capacity of the liquid should be fully applied as 0.1, but since the freon has been evaporated by half, the correction coefficient is used as 0.05.

The actual calculated value of the average heat capacity R142b during throttling is taken:

c _cp.d = c _cp (1-0.05) = 1.24 × 0.95 = 1.18 kJ / kg · K;

m _{Use Freon} = c _cp.d m _Freon (t ₂ -t ₁ ) / r _cf = 1.18 × 1 × 70 / 173.26 = 0.48 kg.

Thus, when passing through a throttle device of 1 kg R142b, its temperature will sharply decrease from 90 to 20 ° C, due to its evaporation in the amount of 0.48 kg, provided that the pressures before and after the throttling device correspond to 1.7 and 0.28 MPa, respectively. Figure 1 shows that the throttling process R142b passes along the isoenthalpe G-B. At point G, the temperature of freon is 90 ° C, at point B it is 20 ° C. The amount of steam generated during the throttling process is determined by the length of the A-B segment, the amount of freon remaining in the liquid state is determined by the length of the B-C segment.

At the second stage of calculations, it is necessary to determine the percentage of steam obtained by throttling a mixture consisting of 10% fish oil and 90% R142b from a pressure of 1.7 to 0.28 MPa.

For calculations, it is also necessary to apply the heat balance equation, equating in one part of the equation the heat that must be removed from 1 kg of the girofreon mixture with a decrease in its temperature from 90 to 20 ° C, which has a heat capacity of c _CP . _MIXTURES = (c _{CP. FREON} + c _FAT ) = (1.18 + 1.75) / 2 = 1.47 kJ / kg · K, and in the other part of the equality the heat that must be supplied to the liquid freon in order to evaporate that part of it which is sufficient for lowering the temperature of the mixture and which is the desired value in this equation:

Q = c _{cp. Mixtures} m of the _mixture (t ₂ -t ₁ );

Q = r _cp xm _{Spanish Freon} ;

c _{cp. mixtures} m of the _mixture (t ₂ -t ₁ ) = r _cp xm _{Spanish Freon} ;

m _{Spanish freon} = c _{cp. mixtures of} m _mixture (t ₂ -t ₁ ) / r _cp = 1.47 × 1 × 70 / 173.26 = 0.6 kg.

Thus, when 1 kg of the mixture consisting of 10% fish oil and 90% Freon R142b passes through the throttle device, its temperature drops sharply from 90 to 20 ° C due to the evaporation of R142b in an amount of 0.6 kg, provided that that the pressure before and after the throttling device will correspond to values of 1.7 and 0.28 MPa, respectively.

The throttling process in the diagram, which reflects the behavior of pure R142b, has a deviation from the isoenthalpe, because the refrigerant contains a foreign substance, namely fish oil. In this case, an additional amount of steam (segment B-B ') arises in the mixture compared to the case of throttling of pure R142b. This amount of steam was obtained by evaporating freon to cool fish oil. It should be noted that in refrigerant systems of actually operating refrigeration units, it is not the refrigerant that circulates, but its mixture with oil, which is used to lubricate the friction units of the compressor. The percentage of oil circulating in the refrigeration unit together with the refrigerant varies depending on the conditions, but is determined on average by 10%. For this and other reasons, all real processes in the diagrams of the working bodies of refrigerating machines have deviations from theoretical ones.

It is necessary to emphasize that in the diagram the process G-B 'has a linear dimension, but in a real installation it is not. The pressure and, accordingly, the temperature of the mixture decrease in the plane of the throttle device instantly (lower fragment of figure 1), because the throttle plane, like any plane, does not have a linear dimension in the direction perpendicular to this plane. Thus, the temperature of the mixture will be reduced at the exact time set by the technological regulations.

Depending on the ratio of the specific heat of liquid freon, fat, specific heat of vaporization of freon in each specific case of application of this method, a different amount of steam will be generated in the throttle device.

The main part of the liquid freon in the mixture is removed from the fat by means of a centrifugal separator, due to the fact that fish oil has a density at 20 ° C of 800 kg / m ³ and freon R142b at 20 ° C is 1120 kg / m ³ .

After separation of the girofreon mixture in the separator, the fat is removed into the finished product tank, and freon in the form of a vapor-liquid freon mixture due to continuous operation of the compressor enters the fine filter grease filter evaporator, where it is separated from the residual fat at the molecular level by the EcoTec device (manufacturer company " BARRENCE ”), followed by removal of the latter into the finished product tank.

Liquid freon evaporates due to its heating by an external heat source mounted in the fine filter housing, after which it is also cleaned with a fine filter and removed by a compressor that does not contain materials requiring lubricating oils in its design.

A vapor freon having a pressure P _k from the compressor enters the condenser, condenses at a temperature of 100 ° C and, through valve 13, which is adjusted together with valve 2, mixes with fat in the proper proportion and again enters the heat-insulated section of the pipeline for another cycle with a new portion of fat.

The technical result is achieved by the fact that heat is supplied by direct contact of freon with fish oil, with the formation of a mixture and throttling of the mixture, followed by separation and removal of fish oil, the transition of freon to a closed loop. This ensures the absolute uniformity of the temperature field in the cross section of the throttling organ, which allows you to destroy dangerous microorganisms and at the same time preserve biological valuable substances that are destroyed during prolonged heat treatment.

Claims (2)

1. A method of heat treatment of fish oil, comprising supplying heat to the treated fish oil medium for heating it in a time interval and removing heat to cool fish oil, characterized in that the heat is supplied by direct contact by mixing the contacting substance - freon with fish oil medium with the formation of a mixture that undergoes heat treatment in the stream, then the mixture is throttled for cooling and separated, followed by the removal of fish oil and the transition of freon to a closed loop. 2. Installation for heat treatment of fish oil, including a reservoir of the original product, a device for heat treatment, a tank of the finished product, characterized in that the installation has a closed circuit in which the mixer is installed, and the device for heat treatment is made in the form of a heat-insulated pipe section, with which a throttling device is installed, then a centrifugal type separator is installed to separate fish oil from freon, a compressor for compressing vapor freon, a condenser is also installed A condensing vaporized refrigerant and heat it to the desired operating temperature.

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