Beograd : Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije
Abstract
In the process of margarine production it’s very important to maintain the temperature of margarine within the prescribed range. For this purpose the hot water from the heat substation within the plant is used, and then delivered to all consumers (tanks, apparatus, pipelines for the transport of fats, etc.). It was noted that during the production there are certain difficulties caused by insufficient butter temperature, which is particularly evident in the winter because of higher heat losses. With that in mind, this paper aims to show the principle of identifying and removing the identified deficiencies in the process and storage heating system
