Rotating heat pipes in devices for heat treatment of the food-stuffs

Abstract

The rotating heat pipes (RHP) using for thermoprocessing of the foodstuffs is motivated. New class of thermomechanical units on the base of RHP is offered. Efficiency RHP in problems of the heat and mass transfer is shown. RHP greatly changes structure of technological line. In devices with RHP subconduct of energy and mixing, crushing and transportation of foodstuffs are realized. Questions of using RHP in thermomechanical units of food technologies are considered. Internal and external problem in thermomechanical units are explored. Influence of rotating frequency on the heat transfer is shown. With the increasing of number of turns the heat emission coefficient from the surface RHP to the product increases. At intensification of external problem the heat features inwardly RHP grow worsens. At increasing numbers of RHP turns the action of conservative power are increases. Condensing vapour in the vaporizer bad returned. Thermal resistance RHP increased. Crisis of heat transfer in RHP is explored. Function of critical number of Froude is determined. Single-line moving a product, combine with its mechanical mixing was take into account. Amount of Nusselt number under single-line moving a product and when mixing is an accounting model. Equation for the calculation of number Nusselt when mixing is received. The intensification criterion of heat emission process is a correlation is received. Conclusions as a result of conducted studies are received. Using RHP in food technologies allows: design of thermomechanical unit are simplify; reliability to designs of thermomechanical unit is raising; possibility of using the different types of energy appears; adhere product to surfaces an disappears; surface itself is clean; energy spend of the process is falling. Devices with RHP are efficient and perspective for the heating, concentrating, drying the foodstuffs.