Gıda ürünlerinin ısıl işlemi için haznede rasyonel hava kinetiği formunun organizasyonu

Öz

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.

Anahtar Kelimeler

• Üç boyutlu yörünge
• Nozüller
• Hava akışları

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

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

Kaynakça

1. [1] Ivashov VI. Technological Equipment of Meat Industry Enterprises (In 2 Volumes). Volume 2. St. Petersburg, Russia, GIORD, 2007.
2. [2] Urazov DY. Scientific Support of the Process of Thermal and Moisture Treatment of Sausages. PhD Thesis, Voronezh State University of Engineering Technologies, Voronezh, Russia, 2015.
3. [3] Dairy and Meat Technological Institute of the National Academy of Agrarian Sciences of Ukraine. “The study of heat and mass transfer processes during the heat treatment of meat products to optimize the technology and design of equipment. Report on experimental design and research work No. 3.91”. Dairy and Meat Technological Institute of the National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine, 102, 1994.
4. [4] Limonov GE. Scientific Basis for the Intensification and Optimization of Heat and Mass Transfer Processes in the Meat Industry Using Vibration. DSc Thesis, All-Union Scientific and Research Institute of Meat Industry, Moscow, Russia, 1990.
5. [5] Brazhnikov AM. Theory of Heat Treatment of Meat Products. Moscow, Russia, Agropromizdat, 1987.
6. [6] Kosoy VD. Improving the Production Process of Boiled Sausages. Moscow, Russia, Light and Food Industry, 1983.
7. [7] Mayorov AV, Kulalaeva AS, Leukhin AE. “Modernization of the thermal chamber for heat treatment of semi-finished products”. International Journal of Humanities and Natural Sciences, 61(10-1), 114-116, 2021.
8. [8] Usatenko NF. Study of the Processes of Convective Heat Supply to Sausages and the Creation of a Rational Design of a Thermal Unit. PhD Thesis, Ukrainian State University of Food Technologies, Kyiv, Ukraine, 2000.

9. [9] Alakali JS, Adekoyeni OO, Alaka IC, Faasema J, Torvor T. “Fabrication and performance evaluation of a hybrid fish smoking kiln”. Journal of Food Processing and Preservation, 41(3), 1-6, 2017.
10. [10] Babanov IG. “Study of the processes of heat treatment of raw smoked sausages in a stream with a pulsating supply of the working mixture”. Scientific Works of the National University of Food Technologies, 43, 44-47, 2012.
11. [11] Epik EY, Babanov IG. “Heat treatment of sausages in a heat chamber with pulsation air distribution”. Industrial Heat Engineering. 12(1), 40-44, 1990.
12. [12] Grassi A, Montanari R. “Simulation of the thermodynamic patterns in an ascending flow ripening chamber”. Food Engineering, 68(1), 113-123, 2005.
13. [13] Bazarov AA. Improvement of Processes and Development of Equipment for Heat Treatment of Boiled Sausages in a Liquid Heat Carrier Using Vibration. PhD Thesis, All-Russian Scientific and Research Institute of Meat Industry, Moscow, Russia, 2009.
14. [14] Verbytskyi S, Usatenko N, Dobroskok S, Kalashnik M. “Providing thermotechnical parameters of heat exchangers used for smoking of meat products”. Food Resources, 11, 33-40, 2018.
15. [15] 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”. Aquatic Sciences and Engineering, 36(3), 146-151, 2021. Pamukkale Univ Muh Bilim Derg, 30(5), 707-714, 2024 N. Usatenko, S. Verbytskyi, O. Shchesiuk, T. Koziy 714
16. [16] Mikheev MA, Mikheeva IM. Fundamentals of Heat Transfer. 2nd ed. Moscow, Russia, Energy, 1977.
17. [17] Kutateladze SS. Fundamentals of the Theory of Heat Transfer. Novosibirsk, Russia, Nauka, 1970.
18. [18] Grimitlin MI, Pozin GM. “Determination of the parameters of jets developing in a limited space according to dead-end and flow patterns”. Scientific Works of the Institutes of Labor Protection of the All-Union Central Council of Trade Unions, 91, 12-17, 1973.
19. [19] Abramovich GN. Theory of Turbulent Jets. Moscow, Russia, Fizmatgiz, 1960.
20. [20] Bakharev VA, Potekhin NI, Babintsev YP. Distribution of air flows in a limited space with air-permeable walls.Results of Experimental Studies on Industrial Ventilation, 31-43, Moscow, Russia, 1974.
21. [21] Kocharyants KV. “Study of the dependence of the flow rate in the reverse flow on the type of supply device”. Fundamental Research, 4(1), 39-43, 2017.
22. [22] Idelchik IK. Handbook of Hydraulic Resistance. 2nd ed. Revised and Enlarged Edition. Moscow, Russia, Mashinostroenie, 1975.
23. [23] Sadovskaya NN. “Air flow circulation with concentrated air supply”. Proceedings of Scientific Sessions. Scientific Works of Institute of Labor Protection of the All-Union Central Council of Trade Unions, 4, 23-42, 1955.