Organization of the rational form of air kinetics in chamber for the heat treatment of food products

Year 2024, Volume: 30 Issue: 5, 707 - 714, 30.10.2024

Nina Usatenko , Sergii Verbytskyi , Oleg Shchesiuk Tetiana Koziy

Abstract

In this work, the effectiveness of the turbulent (three-dimensional
trajectory) kinetics of air in the cargo volume of thermal chambers
under recirculation conditions is substantiated analytically and
practical tests of heat treatment of food products by convection. The
object of research is the aerodynamic parameters of the air in the zone
of processing of sausage products and the temperature in their
geometric center. Analytical studies of heat exchange processes were
carried out on the basis of using a system of differential equations with
the involvement of criterion dependencies and similarity theory, and
full-scale studies were carried out on a prototype of a heat chamber
with an improved air distribution system. As an experimental material,
dummies of boiled sausages-sausage casings stuffed with sawdust-were
used to fill the working space of the thermal chamber. In the industrial
scale experiments boiled sausages “Likarska” were used. To improve air
distribution, the aerodynamic network was equipped with specially
designed equipment located in the upper part of the chamber
symmetrically to its longitudinal axis. Uniform distribution of air along
the periphery of the chamber was provided by a double-discharge
centrifugal fan an air ducts of equal static pressure, heating was
provided by finned bimetallic heat exchangers. Converging pyramidal
nozzles on heat exchangers divided the air entering the peripheral
channels of the chamber into two flat streams with adjustable
aerodynamic parameters for a certain influence of each on the nature
of air movement near the product. Its rational three-dimensional
movement, characterized by the Reynolds criterion equal to 8200, and
the product heating unevenness of 2 degrees Celsius, was formed by
nozzles with geometry: air compression angle -18 degrees,
proportionality coefficient of compressed air separation on the main
and side flows -14, and the degree of freedom of the main flow-9.09.
Thus, the implementation of technical solutions for the organization of
three-dimensional air kinetics in a heat chamber under recirculation
conditions ensured a sufficiently high uniformity of heat supply to
processed products, their quality and safety while reducing the total
cost of their production. In addition, the accuracy of engineering
calculations when designing air distribution systems increased.

Keywords

Three-Dimensional trajectory, Nozzles, Air flows

Gıda ürünlerinin ısıl işlemi için haznede rasyonel hava kinetiği formunun organizasyonu

Abstract

Bu çalışmada, termal odaların kargo hacmindeki havanın türbülanslı
(üç boyutlu yörünge) kinetiğinin devridaim koşulları altında etkinliği,
gıda ürünlerinin konveksiyon yoluyla ısıl işleminin analitik ve pratik
testleriyle kanıtlanmıştır. Araştırmanın amacı, sosis ürünlerinin
işlendiği bölgedeki havanın aerodinamik parametreleri ve geometrik
merkezlerindeki sıcaklıktır. Isı değişim süreçlerinin analitik çalışmaları,
kriter bağımlılıkları ve benzerlik teorisini içeren bir diferansiyel
denklem sistemi kullanılarak gerçekleştirildi ve geliştirilmiş hava
dağıtım sistemine sahip bir ısı odasının prototipi üzerinde tam ölçekli
çalışmalar yapıldı. Deneysel bir malzeme olarak, termal odanın çalışma
alanını doldurmak için haşlanmış sosislerden (talaşla doldurulmuş sosis
kılıfları) maketler kullanıldı. Endüstriyel ölçekte yapılan deneylerde
haşlanmış “Likarska” sosisleri kullanıldı. Hava dağıtımını iyileştirmek
için aerodinamik ağ, odanın üst kısmında uzunlamasına eksenine
simetrik olarak yerleştirilmiş özel olarak tasarlanmış ekipmanlarla
donatıldı. Havanın odanın çevresi boyunca düzgün dağılımı, çift deşarjlı
bir santrifüj fan ve eşit statik basınca sahip süt kanalları ile sağlandı,
ısıtma kanatlı bimetalik ısı eşanjörleri ile sağlandı. Isı eşanjörleri
üzerindeki yakınsak piramidal nozullar, odanın çevresel kanallarına
giren havayı, her birinin ürünün yakınındaki hava hareketinin doğası
üzerinde belirli bir etkisi için ayarlanabilir aerodinamik parametrelere
sahip iki düz akışa böldü. 8200'e eşit Reynolds kriteri ve 2 santigrat
derecelik ürün ısıtma eşitsizliği ile karakterize edilen rasyonel üç
boyutlu hareketi, geometriye sahip nozullar tarafından
oluşturulmuştur: hava sıkıştırma açısı -18° basınçlı hava ayırmanın
orantısal katsayısı. ana ve yan akışlarda -14 ve ana akışın serbestlik
derecesi -9.09. Bu nedenle, termal odadaki havanın üç boyutlu
kinetiğinin devridaim koşulları altında düzenlenmesi için teknik
çözümlerin uygulanması, işlenmiş ürünlere ısı tedarikinde yeterince
yüksek bir homojenlik, bunların kalitesi ve güvenliğini sağlarken aynı
zamanda genel maliyetleri azaltır. İşlem ayrıca termal ekipmanlarda
hava dağıtım sistemleri tasarlanırken mühendislik hesaplamalarının
doğruluğu arttırılır.

Keywords

Üç boyutlu yörünge, Nozüller, Hava akışları

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