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

In this work, the effectiveness of the turbulent (three-dimensionaltrajectory) kinetics of air in the cargo volume of thermal chambersunder recirculation conditions is substantiated analytically andpractical tests of heat treatment of food products by convection. Theobject of research is the aerodynamic parameters of the air in the zoneof processing of sausage products and the temperature in theirgeometric center. Analytical studies of heat exchange processes werecarried out on the basis of using a system of differential equations withthe involvement of criterion dependencies and similarity theory, andfull-scale studies were carried out on a prototype of a heat chamberwith an improved air distribution system. As an experimental material,dummies of boiled sausages-sausage casings stuffed with sawdust-wereused to fill the working space of the thermal chamber. In the industrialscale experiments boiled sausages “Likarska” were used. To improve airdistribution, the aerodynamic network was equipped with speciallydesigned equipment located in the upper part of the chambersymmetrically to its longitudinal axis. Uniform distribution of air alongthe periphery of the chamber was provided by a double-dischargecentrifugal fan an air ducts of equal static pressure, heating wasprovided by finned bimetallic heat exchangers. Converging pyramidalnozzles on heat exchangers divided the air entering the peripheralchannels of the chamber into two flat streams with adjustableaerodynamic parameters for a certain influence of each on the natureof air movement near the product. Its rational three-dimensionalmovement, characterized by the Reynolds criterion equal to 8200, andthe product heating unevenness of 2 degrees Celsius, was formed bynozzles with geometry: air compression angle -18 degrees,proportionality coefficient of compressed air separation on the mainand side flows -14, and the degree of freedom of the main flow-9.09.Thus, the implementation of technical solutions for the organization ofthree-dimensional air kinetics in a heat chamber under recirculationconditions ensured a sufficiently high uniformity of heat supply toprocessed products, their quality and safety while reducing the totalcost of their production. In addition, the accuracy of engineeringcalculations when designing air distribution systems increased.