旋转辊作用下面团热交换特性的研究

Volodymyr Piddubnyy, L.P. Kahanets-havrylko, V. Fedoriv, V. Senchishin, I. Stadnyk
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引用次数: 0

摘要

任何机械作用对粘性介质的影响都有助于将体积海绵状网状固体结构转变为面筋骨架,因为它定义了介质的弹性和粘性特性,并且在气体在液体中的分散中很重要。因此,所考虑的研究的目的是确定工作体的工作表面与单位时间内从滚轮壁到介质的热量Q之间的关系。通过本文的研究,解决了建立滚子作用于介质的广义工作过程模型的问题。该问题旨在获得结构、消耗和能量特性,以及确定在变形模式条件下提高此类机器运行效率的方法。考虑了旋转角度下的温度压力值不断变化时压缩区域的一些特殊特征。结果表明,由于需要考虑注射区影响热交换的可用面积和工作面辊表面的运动速度,传热系数值可以相当近似地计算出来。确定了百吉饼生产过程中面团在压缩、注射和运输过程中的一些温度状态变化。人们承认,工作介质的液相温度的影响是由其运动粘度的值决定的。温度变化是通过一个中试工厂的热成像来确定的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Peculiarities of heat exchange in dough under rotary rollers action
Any impact of mechanical action on a viscous medium contributes to the transformation of a volumetric spongy-reticular solid structure into a gluten skeleton, as it defines the elastic and viscous characteristics of the medium and it is important in gas dispersion in a liquid. Thus, the aim of the study under consideration was to determine the relationship between the working surface of the working body and the amount of heat Q transferring per unit of time from the roller wall to the medium. The problem of the development of a generalized model of a working process of rollers’ action on the medium has been solved due to the study under discussion. The problem is aimed at obtaining the structural, expenditure, and energy characteristics, as well as at determining the ways of increasing the efficiency of such class of machines operation under deformation modes conditions. Some peculiar features of the compression area have been taken into consideration in cases when the temperature pressure value by the angle of rotation varies constantly. It was proved, that the heat-transfer coefficient value can be calculated quite approximately as it is necessary to take into account an available area influencing the heat exchange and the movement speed on the working dough roller surface in the injection area. Some temperature state variations of the dough in bagels production during its compressing, injection, and transportation have been determined. It was admitted, that the impact of the liquid phase temperature of the working medium is determined by the value of its kinematic viscosity . The temperature variations were determined by means of thermal imaging of a pilot plant.
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