Удосконалення теплотехнологій харчових виробництв на основі систем термотрансформації, теплоутилізації та принципів адресної доставки енергії
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2018-12-11
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Дисертація на здобуття наукового ступеня доктора технічних наук (доктора наук) за спеціальністтю 05.18.12 - процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв.
Дисертація присвячена удосконаленню теплотехнологій АПК на базі електро-магнітних генераторів, теплових труб, термотрансформаторів із використанням ефекту адресної доставки енергії. В роботі науково обґрунтовано що використання принципів спрямованої доставки енергії до рідкої фазі харчової сировини, дає можливість управляти потоками енергії і організувати локальний перегрів рідини, точково перевести її в парову фазу, що викликає зростання тиску в цій точці, і ініціює специфічний гідродинамічний двофазний потік з капіляра в напрямку його відкритого торця. Потужність такого гідродинамічного потоку визначається співвідношенням сил інерції потоку і сил «капілярного гальмування». В роботі вперше отримано залежності для визначення швидкості перенесення рідини в капілярі за рахунок «механодифузії» в умовах адресної доставки енергії з урахуванням «капілярного гальмування», безрозмірний критерій для визначення наявності «механодифузійного» ефекту та запропоновано і науково обґрунтовано методику визначення показників ефективності тепломасообмінного обладнання. У роботі розвинуто основи теорії тепломасопереносу та розширено уявлення і отримані структури рівнянь для розрахунку: процесів тепломасообміну в капілярних структурах, тепловіддачи при кипінні розчинів твердих нелетких компонентів, тепловіддачи оребрених поверхонь зі специфічним типом оребрення, часу сушіння продуктів в вакуумній сушарці.
Диссертация на соискание ученой степени доктора технических наук (доктора наук) по специальности 05.18.12 - процессы и оборудование пищевых, микробиологических и фармацевтических производств. Диссертация посвящена усовершенствованию теплотехнологий АПК на базе электромагнитных генераторов, тепловых труб, термотрансформаторов с эффектом адресной доставки энергии. В работе научно обосновано, что использование принципов направленной доставки энергии в жидкой фазе пищевого сырья, дает возможность управлять потоками энергии и организовать локальный перегрев жидкости, точечно перевести ее в паровую фазу, вызывает рост давления в этой точке, и инициирует специфический гидродинамический двухфазный поток из капилляра в направлении его открытого торца. Мощность такого гидродинамического потока определяется соотношением сил инерции потока и сил «капиллярного торможения». В работе впервые получены зависимости для определения скорости переноса жидкости в капилляре за счет «механодиффузии» в условиях адресной доставки энергии на базе «капиллярного торможения», безразмерный критерий для определения наличия «механодиффузионного» эффекта и предложена и научно обоснована методика определения показателей эффективности тепломассообменного оборудования. В работе развиты основы теории тепломассопереноса и расширено представление и получении структуры уравнений для расчета: процессов тепломассообмена в капиллярных структурах, теплоотдачи при кипении растворов твердых нелетучих компонентов, теплоотдачи оребренных поверхностей со специфическим типом оребрения, времени сушки продуктов в вакуумной сушилке.
Dissertation for the degree of Doctor of Technical Sciences (Doctor of Sciences) for specialty 05.18.12 - Processes and Equipment for Food, Microbiological and Pharmaceutical Industries. The thesis is devoted to the improvement of heat technologies of agroindustrial complex on the basis of electromagnetic generators, heat pipes, and thermal transformation systems using the effect of targeted energy delivery. With the help of system analysis, it was found that the main contradiction in the production of thermal energy is the discrepancy of the potential of energy generated during its generation by the thermal method and the necessary potential for its use by the end user in food production. The solution to this contradiction requires the establishment of additional stages of energy transformation. But according to the requirements of modern times, the synthesis of eco-industrial technology should be based on the innovative principles of organization of transport processes which include: principles of targeted energy. In the work it is scientifically proved that the use of the principles of directed energy delivery to the liquid phase of food raw materials enables to control the flows of energy and organize the local overheating of the liquid, transfer it to the vapor phase, which causes the increase of pressure at this point, and initiates a specific hydrodynamic two-phase flow from the capillary in the direction of its open end. The power of such a hydrodynamic flow is determined by the ratio of the forces of inertia of the flow and the forces of "capillary deceleration". In the work for the first time dependences for determining the rate of transfer of liquid in the capillary due to "mechano-diffusion" in the conditions of targeted energy delivery, taking into account "capillary inhibition", the dimensionless criterion for determining the presence of "mechano-diffusion" effect were obtained and the methodology for determining the efficiency of heat and mass exchange equipment was proposed and scientifically substantiated. In this work the basics of the theory of heat and mass transfer have been developed and the concepts of the equations for the calculation heat and mass transfer processes in capillary structures, heat transfer at boiling solutions of solid nonvolatile components, heat transfer of finely-grounded surfaces with a specific type of fineness, and drying time of products in a vacuum dryer have been developed. Thermo-transformation systems based on the two-phase vapor-condensation circuit can also increase the energy efficiency of the processes of concentrating food solutions in VEU. Using the diagram of energy flows, the value of the energy required for the process was clearly estimated. But the approach to this value requires the necessary regime and design parameters. The developed program for the calculation of such parameters required the updated values of the coefficients of heat transfer during boiling solutions of nonvolatile components. An equation for the determination of the specified values of the heat transfer coefficients that was used in the technical and economic optimization of the two- phase circuit was obtained by the experimental way. As a result of optimization the temperatures of the evaporator and the capacitor of the two-phase circuit which provide a minimum payback period of capital investments were determined. The previously described effects of mass transfer in the capillaries under the influence of the pressure gradient resulting from the targeted delivery of energy by microwave radiation can be used to improve the extraction processes. It is proposed to carry out the extraction process in the conditions of targeted energy delivery at modes that provide a convective diffusion. Taking into account the theory of "barodiffusion" prof. Burdo a method for calculating and optimizing the extraction processes with targeted energy delivery in a microwave field was developed, and a computer program for calculating typical microwave extractors was implemented. To generate an environmentally friendly drying agent and for conductive heating of the product in the previously proposed dryers, the use of the vacuum heat generator with the two-phase evaporative-condensation circuit is proposed. Various variants of constructive performance of the steam generating module are possible. As a result of the analysis of energy technology schemes, the most promising ones were chosen for parametric optimization. The optimum constructive parameters can be close to the maximum allowable, and given that the failure of circulation in the pipes may be critical for the integrity of the heat generator, an experimental study was carried out on the effect of the heat flux density on the circulation velocity and the particle flow volume. Also, pipes with non-standard fins were used to improve the weight and dimensions. The coefficients of heat transfer and aerodynamic resistance for such pipes were also determined experimentally. For the parametric optimization of the heat generator, a complex dimensionless criterion that takes into account the metal capacity of the structure, energy efficiency and aerodynamic resistance has been proposed. As a result of optimization, constructive parameters of heat generators with capacity of 1, 1.5 and 2 MW were determined. The final stage of the research was the introduction of developed applications for the calculation of microwave extractors in the companies «GALKA Ltd» and «Annie Foods», and the production tests of the created innovative vacuum dryer with a system of thermoformation on the Ukrainian garlic company «Agropatryot» and FOP «Dubovenko».
Диссертация на соискание ученой степени доктора технических наук (доктора наук) по специальности 05.18.12 - процессы и оборудование пищевых, микробиологических и фармацевтических производств. Диссертация посвящена усовершенствованию теплотехнологий АПК на базе электромагнитных генераторов, тепловых труб, термотрансформаторов с эффектом адресной доставки энергии. В работе научно обосновано, что использование принципов направленной доставки энергии в жидкой фазе пищевого сырья, дает возможность управлять потоками энергии и организовать локальный перегрев жидкости, точечно перевести ее в паровую фазу, вызывает рост давления в этой точке, и инициирует специфический гидродинамический двухфазный поток из капилляра в направлении его открытого торца. Мощность такого гидродинамического потока определяется соотношением сил инерции потока и сил «капиллярного торможения». В работе впервые получены зависимости для определения скорости переноса жидкости в капилляре за счет «механодиффузии» в условиях адресной доставки энергии на базе «капиллярного торможения», безразмерный критерий для определения наличия «механодиффузионного» эффекта и предложена и научно обоснована методика определения показателей эффективности тепломассообменного оборудования. В работе развиты основы теории тепломассопереноса и расширено представление и получении структуры уравнений для расчета: процессов тепломассообмена в капиллярных структурах, теплоотдачи при кипении растворов твердых нелетучих компонентов, теплоотдачи оребренных поверхностей со специфическим типом оребрения, времени сушки продуктов в вакуумной сушилке.
Dissertation for the degree of Doctor of Technical Sciences (Doctor of Sciences) for specialty 05.18.12 - Processes and Equipment for Food, Microbiological and Pharmaceutical Industries. The thesis is devoted to the improvement of heat technologies of agroindustrial complex on the basis of electromagnetic generators, heat pipes, and thermal transformation systems using the effect of targeted energy delivery. With the help of system analysis, it was found that the main contradiction in the production of thermal energy is the discrepancy of the potential of energy generated during its generation by the thermal method and the necessary potential for its use by the end user in food production. The solution to this contradiction requires the establishment of additional stages of energy transformation. But according to the requirements of modern times, the synthesis of eco-industrial technology should be based on the innovative principles of organization of transport processes which include: principles of targeted energy. In the work it is scientifically proved that the use of the principles of directed energy delivery to the liquid phase of food raw materials enables to control the flows of energy and organize the local overheating of the liquid, transfer it to the vapor phase, which causes the increase of pressure at this point, and initiates a specific hydrodynamic two-phase flow from the capillary in the direction of its open end. The power of such a hydrodynamic flow is determined by the ratio of the forces of inertia of the flow and the forces of "capillary deceleration". In the work for the first time dependences for determining the rate of transfer of liquid in the capillary due to "mechano-diffusion" in the conditions of targeted energy delivery, taking into account "capillary inhibition", the dimensionless criterion for determining the presence of "mechano-diffusion" effect were obtained and the methodology for determining the efficiency of heat and mass exchange equipment was proposed and scientifically substantiated. In this work the basics of the theory of heat and mass transfer have been developed and the concepts of the equations for the calculation heat and mass transfer processes in capillary structures, heat transfer at boiling solutions of solid nonvolatile components, heat transfer of finely-grounded surfaces with a specific type of fineness, and drying time of products in a vacuum dryer have been developed. Thermo-transformation systems based on the two-phase vapor-condensation circuit can also increase the energy efficiency of the processes of concentrating food solutions in VEU. Using the diagram of energy flows, the value of the energy required for the process was clearly estimated. But the approach to this value requires the necessary regime and design parameters. The developed program for the calculation of such parameters required the updated values of the coefficients of heat transfer during boiling solutions of nonvolatile components. An equation for the determination of the specified values of the heat transfer coefficients that was used in the technical and economic optimization of the two- phase circuit was obtained by the experimental way. As a result of optimization the temperatures of the evaporator and the capacitor of the two-phase circuit which provide a minimum payback period of capital investments were determined. The previously described effects of mass transfer in the capillaries under the influence of the pressure gradient resulting from the targeted delivery of energy by microwave radiation can be used to improve the extraction processes. It is proposed to carry out the extraction process in the conditions of targeted energy delivery at modes that provide a convective diffusion. Taking into account the theory of "barodiffusion" prof. Burdo a method for calculating and optimizing the extraction processes with targeted energy delivery in a microwave field was developed, and a computer program for calculating typical microwave extractors was implemented. To generate an environmentally friendly drying agent and for conductive heating of the product in the previously proposed dryers, the use of the vacuum heat generator with the two-phase evaporative-condensation circuit is proposed. Various variants of constructive performance of the steam generating module are possible. As a result of the analysis of energy technology schemes, the most promising ones were chosen for parametric optimization. The optimum constructive parameters can be close to the maximum allowable, and given that the failure of circulation in the pipes may be critical for the integrity of the heat generator, an experimental study was carried out on the effect of the heat flux density on the circulation velocity and the particle flow volume. Also, pipes with non-standard fins were used to improve the weight and dimensions. The coefficients of heat transfer and aerodynamic resistance for such pipes were also determined experimentally. For the parametric optimization of the heat generator, a complex dimensionless criterion that takes into account the metal capacity of the structure, energy efficiency and aerodynamic resistance has been proposed. As a result of optimization, constructive parameters of heat generators with capacity of 1, 1.5 and 2 MW were determined. The final stage of the research was the introduction of developed applications for the calculation of microwave extractors in the companies «GALKA Ltd» and «Annie Foods», and the production tests of the created innovative vacuum dryer with a system of thermoformation on the Ukrainian garlic company «Agropatryot» and FOP «Dubovenko».
Опис
Зиков, О. В. Удосконалення теплотехнологій харчових виробництв на основі систем термотрансформації, теплоутилізації та принципів адресної доставки енергії : автореф. дис. ... д-ра техн. наук : спец. 05.18.12 "Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв" / Зиков Олександр Вікторович ; наук. консультант О. Г. Бурдо ; Одес. нац. акад. харч. технологій. – Одеса : ОНАХТ, 2018. – 44 с.
Ключові слова
тепломасообмін, енергоефективність, сушіння, концентрування, екстрагування, теплогенератор, моделювання, тепломассообмен, энергоэффективность, сушка, концентрирование, извлечение, теплогенератор, моделирование, heat and mass transfer, energy efficiency, drying, concentration, extraction, heat generator, modeling