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Tomate Eau Eau Rception/Lavag e Inspection/Tri Dchets Eau E1 m3/h Tomate X 0= 10T/h 6%TS Eau Rception/Lavag e ( X1 kg/h 6% TS) Inspection/Tri ( X2 kg/h 6% TS) Broyage Broyage ( X3 kg/h X3% TS) Hot Break Hot Break Raffinage Dchets Eau Refroidissement Vapeu r Vapeur Evaporation Eau Evapore Strilisation Evaporation ( X4 kg/h X4% TS) Raffinage ( X5 kg/h X5% TS) Dchets (D3kg/h ; D3% TS) Eau Refroidissement (E2 m3/h) Raffinage Eau Refroidissement (E2 m3/h) Eau 2 m3/h) (E Evapore Strilisation Eau Refroidissement (E3 m3/h) Vapeur (V1 T/h) Hot Break Tomate (E1 m /h)

Dchets (D1kg/h ; D1% TS) Dchets (D2kg/h ; D2% TS)

Rception/Lavag e Inspection/Tri




Remplissage Asept Stockage Produits

( X6 kg/h 28-32% TS) Eau Evapore (E2 m3/h) Strilisation Eau Refroidissement (E3 m3/h) ( X7 kg/h 28-32% % TS) Remplissage Asept ( X8 kg/h 28-32% % TS) Stockage Produits ( X9 kg/h ; 28-32% % TS)

Vapeu (VrT/h) 2 Vapeu (VrT/h) 3


Remplissage Asept Stockage Produits


La consommation totale deau = Eau de rception lavage (E1) + Eau de refroidissement Evaporateur + Eau de refroidissement Strilisateur + Eau de chaudire pour produire la vapeur + Eau utilise pour le CIP (prparation de produits chimiques, eau chaude, rinages); Eaux de rejet = Eau de rception lavage E1 ( traite) + Eau (condensat) de lvaporateur (rcupre & rinjecte dans le circuit) + Eau utilise pour le CIP Dchets solides= Dchets rception lavage (D1) + Dchets inspection-Tri (D2) + Dchets raffinage (D3) Flux matire premire-Produit = X0 kg/h tomate fraiche (6% TS) X1kg/h tomate fraiche (6% TS) X3kg/h pure de tomate (X3% TS) X6 kg/h concentr de tomate (X6% TS) X9 kg/h concentr de tomate La quantit de dnergie en termes de vapeur total utilise = V1 + V2 + V3 + vapeur (nergie) utilise pour le chauffage & refroidissement en CIP. Design de la station CIP, technologie de CIP utilise, rseau de tuyauterie CIP, Ligne de canalisation complte du forage au rservoir)






Tomato washing :

3 plants in Australia. Girgarre Country Foods, SPC Foods, Unilever

Tomatoes are brought to the processing factory by truck and then transported by flume to the tomato paste production area. Chlorine Dioxide is used to destroy moulds on the tomatoes and in the flume tank.

Processing steps: Tomatoes are dumped from the truck onto a conveyor. Coarse rinse with town water sprays to remove dirt and stems, leaves etc. Tomatoes fall into flume tank (20 m3). The flume water is pumped to the sorting conveyor and back in a closed circuit with the tomatoes. Operators remove unacceptable product. Make-up condensate water is continually added (5 m3/hr) from the tomato paste process. Chlorine Dioxide is dosed into the flume water to maintain concentration of 0.2 - 0.4 ppm of ClO2. pH of the flume water goes to 4.0 and this is not corrected as it is acceptable. Method of concentration control Bellozon CDKa3A (420 g/hr) dosing directly into flume. By-pass water is the condensate flow. If flume water is used as by-pass then no static mixer or VA flow meter/check valve as these block up. Control to 650mV using D1CAW0R redox controller and proportional control with industrial redox probe. This system is only used in wet weather and occasionally during dry weather. Mould is a bad problem when there is a lot of rain during harvest