Деталі
Опубліковано: П'ятниця, 11 січня 2019, 09:43
Перегляди: 2052
04. PROVIDING THERMOTECHNICAL PARAMETERS OF HEAT EXCHANGERS USED FOR SMOKING OF MEAT PRODUCTS
https://doi.org/10.31073/foodresources2018-11-04

 

S. Verbytskyi, N. Usatenko, S. Dobroskok, M. Kalashnik
Pages: 33-40
 
Abstract
The subject of research is the process of heat exchange, which takes place during smoking of sausage products in universal heat chambers, and tubular heat exchangers used for these purposes. The purpose of the study is the substantiation and selection of the thermal characteristics of heat exchangers of universal thermal chambers for smoking meat products. The methods for determining the thermal physical parameters of the working smoke-air environment before and after the heat exchanger in heat chambers, which are based on measurements of non-electric parameters by electrical methods, is used. To determine the heat transfer coefficient from the heat exchange surface to the working environment, the thermometric technique is used, which involves flexible perforated heat flux converters using a special device. The results of the study. According to the results of comparative mathematical calculations of modern heat exchange surfaces, it was decided to create a heat exchanger of a rational design based on the use of aluminum-finned steel pipes with a fin height equal to pipe diameter, fins spacing on tube u = 13 mm and fin efficiency E = 0.77. The efficiency of the heat exchange surface for the production of smoked meat products is proven on the basis of checking on the experimental stand the dynamics of changes in the electrical and heat-engineering characteristics of the adopted bimetallic surface located in smoke-air medium. The expediency of using a heat exchanger of a rational design is confirmed by the results of testing it in actual operating conditions in the production of boiled and cooked smoked meat products. It has been proven that for a long time in the smoke-and-air environment, heat exchangers of a rational design have a fairly clean surface and retain consistently high thermal performance. Scope of research results. The new competitive type of heat exchangers with a bimetallic surface are developed due to the results of completed studies these heat exchangers retaining consistently high thermal performance during long-term operation in universal heat chambers for smoked meat production, which will make it possible to improve the technical devices used for this purpose and to improve their durability and energy efficiency.
 
Key words: bimetallic surface, smoke-and-air environment, heat transfer coefficient, finning, heat exchanger, thermal characteristics.
 
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