Research Article
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Year 2021, , 146 - 151, 08.04.2021
https://doi.org/10.26650/ASE2020832579

Abstract

References

  • Adepoju, M. A., Omitoyin, B. O., Ajani, E. K., & Asha, K. (2018). Effect of Smoking Time and Temperature on the Proxi-mate Composition and Quality of Milkfish Steaks. Journal of aquatic food product technology, 27(3), 369-378. https://doi.org/10.1080/10498850.2018.1437494.
  • Adeyeye, S. A. O. (2019). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17(6), 559-575 https://doi.org/10.1080/15428052.2018.1495590.
  • Alakali, J. S., Adekoyeni, O. O., Alaka, I. C., Faasema, J., & Torvor, T. (2017). Fabrication and Performance Evaluation of A Hybrid Fish Smoking Kiln. Journal of Food Processing and Preservation, 41(3), e12935 https://doi.org/10.1111/jfpp.12935.
  • Belova, M. A., Aleksandrova, G. A., Poruchikov, D. V., & Novikova, G. V. (2013). Processing equipment for heat treatment of agricultural raw materials. Herald of Chuvashia State Pedagogical University named after I. Ya. Yakovlev, 2(78), 12-15.
  • Bondarenko, N. V. (2013). Research of heat treatment of boiled sausages in advanced thermal chambers. Food Science and Technology, 2(23), 92-93.
  • Erdoğdu, F. (2005). Mathematical approaches for use of analytical solutions in experimental determination of heat and mass transfer parameters. Food Eng., 68(2), 233-238 https://doi.org/10.1016/j.foodengt.2004.05.038.
  • Grimitlin, M. I. (1994). Indoor air distribution. St. Petersburg: NPO Ehkoyurus-Vento, 316.
  • Idelchik, I. E. (2013). Reference book on fluid resistance. Moscow: Ripol Classic.
  • Ivashov, V. I. (2007). Technological equipment of the enterprises of meat industry, equipment for meat processing, part 2, 310. St. Petersburg: GIORD; ISBN 5-93879-023-2.
  • Kosoy, V. D., Ryzhov, S. A. & Dorokhov, V. P. (2018). Improving the process of sausages production (theoretical bases, processes, equipment, formulations and quality control). Moscow: DeLi, 682; ISBN: 978-5-6041606-1-9.
  • Kovalenko, O., Verbytskyi, S., Yashchenko, L., & Lysenko, H. (2020). Peculiarities of technical means of meat processing industry in Ukraine. The Scientific Journal of Cahul State University “Bogdan Petriceicu Hasdeu” Economic and Engineering Studies, 1(7), 66-72.
  • Kubiak, M. S., & Jakubowski, M., (2010a). Model symulacyjny warunków przepływu w komorze wędzarniczej. Postępy Techniki Przetwórstwa Spożywczego, 1, 55–57.
  • Kubiak, M. S., Jakubowski, M., (2010b). Trójwymiarowa analiza symulacyjna CFD rozkładu pola prędkości przepływu mieszaniny dwufazowej w komorze wędzarniczej. Nauka Przyroda Technologie, 4, 5-66.
  • Kubiak, M. S.; & Jakubowski, M. (2013). CFD simulations as a supporting tool of process and construction optimization in food industry production practice: the case study of a single truck smoking chamber. Italian Journal of Food Science, 25(3), 251-254.
  • Kubiak, M. S., Jakubowski, M., & Dolata, W. (2014). Computational Fluid Dynamics (CFD) innowacyjne narzędzie do symulowania procesu wędzenia oraz modelowania elementów konstrukcji komory wędzarniczo-parzelniczej. Agricul-tural Engineering, 18.
  • Ledesma, E., Laca, A., Rendueles, M., & Díaz, M. (2016). Texture, colour and optical characteristics of a meat product depending on smoking time and casing type. LWT – Food Science and Technology, 65, 164-172 https://doi.org/10.1016/j.lwt.2015.07.077.
  • Pozin, G. M., Belyaev, K. B., Nikulin, D. A., & Strelets, M. Kh. (1996). Issues of improving methods of calculation of air exchange and air distribution basing on approximate and precise mathematic models. Materials of 5th Congress of AVOK, 165-170.
  • Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., & Jira, W. (2012). Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. Meat Science, 90(1), https://doi.org/10.1016/j.meatsci.2011.06.024.
  • Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., & Jira, W. (2013). Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurtertype sausages depending on type of casing and fat content. Food Control, 31, 136-144 https://doi.org/10.1016/j.foodchem.2013.02.11.
  • Sikorski, Z. E.; & Kołakowski, E. (2010). Smoking, in Handbook of Meat Processing (Ed Toldrá F.), Chapter 12. Wiley-Blackwell, Oxford, UK, 231-245; ISBN 978-0-9138-2182-5.
  • Škaljac, S., Jokanović, M., Tomović, V., Ivić, M., Tasić, T., Ikonić, P., ... & Petrović, L. (2018). Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sau-sage “Petrovská klobása”. LWT – Food Science and Technology, 87, 158-162 https://doi.org/10.1016/lwt.2017.08.38.
  • Smyshlyaev, P. V. (2004). Optimal control system of thermal cambers. PhD Thesis, 139.
  • Solomakhova, G. S. (1975). Centrifugal blower fans. Moscow: Machine-building, 415.
  • Study of heat-and-mass exchange processes in the thermal processing of meat products to optimize technology and design of equipment. (1994). Scientific Report No 3.91, Kyiv: TIMM UAAN, 102.
  • Usatenko, N., Kalashnik, M., Dobroskok, S., & Verbitskyi, S. (2019). Prerequisites to improve the safety of smoked food-stuffs. Scientific Horizons, 6(79), 29-35 https://doi.org/10.33249/2663-2144-2019-79-6-29-35.
  • Usatenko, N. F. (2000). Research of the processes of convective supply of heat to sausage products and developing a rational design of thermal unit. PhD Thesis, 136.
  • Urazov, D. Yu. (2015). Scientific support of the process of thermal and humid processing of sausage products. PhD Thesis, 186.
  • Waters, E. (2010). Appendix A: Objectives and critical elements of thermal processing of ready-to-eat meat products. Pro-cessing of Ready-to-eat Meat Products; ISBN 978-0-8138-0148-3.

Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes

Year 2021, , 146 - 151, 08.04.2021
https://doi.org/10.26650/ASE2020832579

Abstract

The issue of the equivalence of the physical parameters of the working medium in the heat-treat-ment zone of fish and meat products is solved by organizing uniform high-speed fields of the working medium in the working area, which is ensured by the corresponding design. The aerody-namic characteristics of a double-sided centrifugal blower fan with a vertical arrangement of the drive shaft and a spiral scroll with two outlet openings, the outlines of which were carried out ac-cording to the design square rule, provided that the opening and width of each outlet was equal to the half-opening and half-width of the outlet of the spiral case of the industrial prototype, were investigated. When testing the aerodynamic characteristics of a double-sided blower, the identi-ties of the full and dynamic air pressure developed by the fan at all points of the measured cross-section of each of the two oppositely directed outlet pipes are established to be identical, which indicates the equalization of air flows. In this case, the dimensionless ratio of the cross-sec-tional areas of the equistatic pressure duct to the initial pressure is 0.20, and the cross-sectional area for the air passage of the heat exchanger, conditionally being the perforated base of the duct, was 0.0978 m2. The test results confirmed the reliability of analytical calculations and the feasibility of using these fans, which reduces energy consumption, a specific quantity of metal, and the cost of equipment in general.

References

  • Adepoju, M. A., Omitoyin, B. O., Ajani, E. K., & Asha, K. (2018). Effect of Smoking Time and Temperature on the Proxi-mate Composition and Quality of Milkfish Steaks. Journal of aquatic food product technology, 27(3), 369-378. https://doi.org/10.1080/10498850.2018.1437494.
  • Adeyeye, S. A. O. (2019). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17(6), 559-575 https://doi.org/10.1080/15428052.2018.1495590.
  • Alakali, J. S., Adekoyeni, O. O., Alaka, I. C., Faasema, J., & Torvor, T. (2017). Fabrication and Performance Evaluation of A Hybrid Fish Smoking Kiln. Journal of Food Processing and Preservation, 41(3), e12935 https://doi.org/10.1111/jfpp.12935.
  • Belova, M. A., Aleksandrova, G. A., Poruchikov, D. V., & Novikova, G. V. (2013). Processing equipment for heat treatment of agricultural raw materials. Herald of Chuvashia State Pedagogical University named after I. Ya. Yakovlev, 2(78), 12-15.
  • Bondarenko, N. V. (2013). Research of heat treatment of boiled sausages in advanced thermal chambers. Food Science and Technology, 2(23), 92-93.
  • Erdoğdu, F. (2005). Mathematical approaches for use of analytical solutions in experimental determination of heat and mass transfer parameters. Food Eng., 68(2), 233-238 https://doi.org/10.1016/j.foodengt.2004.05.038.
  • Grimitlin, M. I. (1994). Indoor air distribution. St. Petersburg: NPO Ehkoyurus-Vento, 316.
  • Idelchik, I. E. (2013). Reference book on fluid resistance. Moscow: Ripol Classic.
  • Ivashov, V. I. (2007). Technological equipment of the enterprises of meat industry, equipment for meat processing, part 2, 310. St. Petersburg: GIORD; ISBN 5-93879-023-2.
  • Kosoy, V. D., Ryzhov, S. A. & Dorokhov, V. P. (2018). Improving the process of sausages production (theoretical bases, processes, equipment, formulations and quality control). Moscow: DeLi, 682; ISBN: 978-5-6041606-1-9.
  • Kovalenko, O., Verbytskyi, S., Yashchenko, L., & Lysenko, H. (2020). Peculiarities of technical means of meat processing industry in Ukraine. The Scientific Journal of Cahul State University “Bogdan Petriceicu Hasdeu” Economic and Engineering Studies, 1(7), 66-72.
  • Kubiak, M. S., & Jakubowski, M., (2010a). Model symulacyjny warunków przepływu w komorze wędzarniczej. Postępy Techniki Przetwórstwa Spożywczego, 1, 55–57.
  • Kubiak, M. S., Jakubowski, M., (2010b). Trójwymiarowa analiza symulacyjna CFD rozkładu pola prędkości przepływu mieszaniny dwufazowej w komorze wędzarniczej. Nauka Przyroda Technologie, 4, 5-66.
  • Kubiak, M. S.; & Jakubowski, M. (2013). CFD simulations as a supporting tool of process and construction optimization in food industry production practice: the case study of a single truck smoking chamber. Italian Journal of Food Science, 25(3), 251-254.
  • Kubiak, M. S., Jakubowski, M., & Dolata, W. (2014). Computational Fluid Dynamics (CFD) innowacyjne narzędzie do symulowania procesu wędzenia oraz modelowania elementów konstrukcji komory wędzarniczo-parzelniczej. Agricul-tural Engineering, 18.
  • Ledesma, E., Laca, A., Rendueles, M., & Díaz, M. (2016). Texture, colour and optical characteristics of a meat product depending on smoking time and casing type. LWT – Food Science and Technology, 65, 164-172 https://doi.org/10.1016/j.lwt.2015.07.077.
  • Pozin, G. M., Belyaev, K. B., Nikulin, D. A., & Strelets, M. Kh. (1996). Issues of improving methods of calculation of air exchange and air distribution basing on approximate and precise mathematic models. Materials of 5th Congress of AVOK, 165-170.
  • Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., & Jira, W. (2012). Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. Meat Science, 90(1), https://doi.org/10.1016/j.meatsci.2011.06.024.
  • Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., & Jira, W. (2013). Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurtertype sausages depending on type of casing and fat content. Food Control, 31, 136-144 https://doi.org/10.1016/j.foodchem.2013.02.11.
  • Sikorski, Z. E.; & Kołakowski, E. (2010). Smoking, in Handbook of Meat Processing (Ed Toldrá F.), Chapter 12. Wiley-Blackwell, Oxford, UK, 231-245; ISBN 978-0-9138-2182-5.
  • Škaljac, S., Jokanović, M., Tomović, V., Ivić, M., Tasić, T., Ikonić, P., ... & Petrović, L. (2018). Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sau-sage “Petrovská klobása”. LWT – Food Science and Technology, 87, 158-162 https://doi.org/10.1016/lwt.2017.08.38.
  • Smyshlyaev, P. V. (2004). Optimal control system of thermal cambers. PhD Thesis, 139.
  • Solomakhova, G. S. (1975). Centrifugal blower fans. Moscow: Machine-building, 415.
  • Study of heat-and-mass exchange processes in the thermal processing of meat products to optimize technology and design of equipment. (1994). Scientific Report No 3.91, Kyiv: TIMM UAAN, 102.
  • Usatenko, N., Kalashnik, M., Dobroskok, S., & Verbitskyi, S. (2019). Prerequisites to improve the safety of smoked food-stuffs. Scientific Horizons, 6(79), 29-35 https://doi.org/10.33249/2663-2144-2019-79-6-29-35.
  • Usatenko, N. F. (2000). Research of the processes of convective supply of heat to sausage products and developing a rational design of thermal unit. PhD Thesis, 136.
  • Urazov, D. Yu. (2015). Scientific support of the process of thermal and humid processing of sausage products. PhD Thesis, 186.
  • Waters, E. (2010). Appendix A: Objectives and critical elements of thermal processing of ready-to-eat meat products. Pro-cessing of Ready-to-eat Meat Products; ISBN 978-0-8138-0148-3.
There are 28 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Nina Usatenko This is me 0000-0002-0339-5189

Sergii Verbytskyi 0000-0002-4211-3789

Publication Date April 8, 2021
Submission Date November 27, 2020
Published in Issue Year 2021

Cite

APA Usatenko, N., & Verbytskyi, S. (2021). Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes. Aquatic Sciences and Engineering, 36(3), 146-151. https://doi.org/10.26650/ASE2020832579
AMA Usatenko N, Verbytskyi S. Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes. Aqua Sci Eng. April 2021;36(3):146-151. doi:10.26650/ASE2020832579
Chicago Usatenko, Nina, and Sergii Verbytskyi. “Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-Exchange Processes”. Aquatic Sciences and Engineering 36, no. 3 (April 2021): 146-51. https://doi.org/10.26650/ASE2020832579.
EndNote Usatenko N, Verbytskyi S (April 1, 2021) Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes. Aquatic Sciences and Engineering 36 3 146–151.
IEEE N. Usatenko and S. Verbytskyi, “Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes”, Aqua Sci Eng, vol. 36, no. 3, pp. 146–151, 2021, doi: 10.26650/ASE2020832579.
ISNAD Usatenko, Nina - Verbytskyi, Sergii. “Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-Exchange Processes”. Aquatic Sciences and Engineering 36/3 (April 2021), 146-151. https://doi.org/10.26650/ASE2020832579.
JAMA Usatenko N, Verbytskyi S. Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes. Aqua Sci Eng. 2021;36:146–151.
MLA Usatenko, Nina and Sergii Verbytskyi. “Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-Exchange Processes”. Aquatic Sciences and Engineering, vol. 36, no. 3, 2021, pp. 146-51, doi:10.26650/ASE2020832579.
Vancouver Usatenko N, Verbytskyi S. Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes. Aqua Sci Eng. 2021;36(3):146-51.

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