637.024

heat exchange, heat exchanger with a stirrer and circulating circuit, criterion equation of heat exchange.

Chamber heat exchangers are used in various branches of the food industry. Different types of stirrers are used in them as the means of intensifying heat transfer. They also give the devices the function of mixing devices. Grinding mechanisms are installed in some designs, which also affect the heat transfer and hydrodynamics of the movement. Grinding and mixing devices are especially widely used in the production of composite products. During heat treatment, uniformity of heating of the whole mass and the same duration of action of the maximum temperature is important for many products. In such cases, it is advisable to use chamber heat exchangers with a circulating circuit for processing thermolabile products. The heat exchange in such a device is complex due to the hydrodynamics of the product. Studies of the heat exchange process in a capacitive device with a circulating circuit are relevant. In particular, the establishment of the criterion equation of heat transfer to determine the heat transfer coefficient from the wall of the device to the product. The article deals with the peculiarities of heat exchange when using chamber heat exchangers with a stirrer and a circulating circuit. The results of research on the heat exchange process at the production of composite products on the basis of cottage cheese are presented. The process of heating the mass is influenced by its movement through the circulating device and in a closed circuit. Therefore, to study the effect of purely mechanical treatment on the heating process of the product, we studied the change in the temperature of the mass at the outlet of the circulation circuit without the supply of a heating agent. According to the results of the research, it was found that the circulation of the product in a closed circuit allows ensuring uniform heating and reduces the duration of the process. And for portions of the product weighing up to 5 kg, the required temperature can be achieved even only through machining. The criterion equation of heat transfer to determine the heat transfer coefficient from the wall to the product was obtained by the method of dimensions. A circulation number is entered, which is the ratio of the volume of the circulating product to the volume mixed by the stirrer.

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1. Hulyi I. S., Pushanko M. M., Orlov L. O. Obladnannia pidpryiemstv pererobnoi i kharchovoi promyslovosti. Vinnytsia: Nova knyha, 2001. 575 р.
2. Yanniotis S., Sundén B. Heat Transfer in Food Processing. Recent Developments and Applications. Southampton: WIT Press, 2007.
3. Hua Wang, Qingtai Xiao and Jianxin Xu. Direct-Contact Heat Exchanger, Heat Exchangers – Design, Experiment and Simulation: S M Sohel Murshed and Manuel Matos Lopes, 2017.
4. Shynkaryk M. M., Voroshchuk V. Ia. Doslidzhennia reolohichnykh kharakterystyk kompozytsiinykh produktiv na bazi syru domashnoho pry obrobtsi v rotorno-vykhrovomu emulsori. Naukovi pratsi Natsionalnoho universytetu kharchovykh tekhnolohii. 2007 r. No. 20. P. 8–31.
5. Kau-Fui V. Wong Intermediate Heat Transfer: CRC Press; 2019.
6. Nykytyn A. K. Vlyianye peremeshyvanyia massы na yntensyvnost teplootdachy pry peremeshyvanyy vыsokoviazkoi zhydkosty plastynchatыmy skrebkamy. Teoretycheskye osnovы khymycheskoi tekhnolohyy. 1977. T. 11. No. 3. P. 377–383.
7. By Je-Chin Han, Lesley M. Wright. Experimental Methods in Heat Transfer and Fluid Mechanics Copyright: CRC Press, 2020.
8. Bernard Thonon. Fouling of heat transfer equipment in the food industry. Handbook of Water and Energy Management in Food Processing. 2008 Aug. Р. 570–584.
9. Bosh P., Wetzel T. Heat Transfer: Basics and Practice: SpringerЮ 2012.
10. John H. Lienhard. A Heat Transfer: Dover Civil and Mechanical Engineering, 2011.
11. Strenk F. Mixing and equipment with stirrers: GHI, 1975.
12. Bacon D. H. Basic Heat Transfer: Elsevier Ltd, 1989.
13. Horbatov A. V. Reolohiia miasnykh y molochnykh produktov. M.: Pyshchevaia promыshlennost, 1979, 386 p.
14. Chubyk Y. A., Maslov A. N. Spravochnyk po teplofyzycheskym kharakterystykam pyshchevykh produktov y polufabrykatov. M.: Pyshchevaia promыshlennost, 1970. 1983 p.
15. Borwankar R. and Shoemaker C. F. Rheology of Foods: Elsevier Science Ltd, 1992.
16. Pat. na korysnu model 139547 MPK G01K 13/02. Prystrii dlia vymiriuvannia temperatury. Shynkaryk M. M., Stadnyk I. Ia., Voroshchuk V. Ia., Krupa O. M. Ternopilskyi natsionalnyi tekhnichnyi universytet im. Ivana Puliuia – № u 2019 0688, zaiavl. 13.06.2019; opubl. 10.01.2020, Biul. № 1.