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^: 2298 2017 10
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^: ., 2017; N 10. - . 40-43
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aref2 The advanced technique of calculation of the cryogenic freezing device (CFD) for small-fruited vegetable and light animal products freezing is shown. The technique is intended for CFD design in which liquid nitrogen is used as coolant. Three technological zones are allocated in the device: cooling (the temperature of -30 deg C), cryofreezing (the temperature of -190 deg C), further freezing (temperature equalization). According to the developed technique, at the first stage of CFD calculation basic data are defined and freezing process duration is counted. In case of using feijoa fruits as a subject for freezing temperature of coolant boiling (-190-(-196) deg C); maximum capacity of the device (is accepted at the level of 250 kg/h); reference and final temperature of the product (+30 and -30 deg C); average size of fruits (length, width and thickness - 3, 2 and 2 cm respectively) and their density (420 kg/m3) are considered to be basic data. Calculation of the main characteristics of CFD is done at the second stage. Selection of materials for the CFD construction is carried out at the third stage. Then calculations of the main production units (the reel, the conveyer belt), their linking and CFD dimensions are done. The conclusion is that the offered technique will allow to implement the custom CFD design for freezing of small-fruited and light products in a short time with the help of engineering personnel.

^TRN: 1732080
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