Abstract
The object of the research is the process of radiation heat transfer, taking into account a single reflection of rays in the IR device of food production. Investigated problem – the work is devoted to solving the problem of irregularity of radiation heat transfer during infrared roasting of food products. Main scientific results. The inverse problem of heat transfer by radiation has been solved and a technique has been developed for determining the profiles of the ray flux reflectors for uniform irradiation of receivers of a convex section. Analytical modeling of all-round uniform irradiation of an elliptical receiver has been carried out. An experimental device with low-inertia temperature sensors for infrared roasting of semi-finished meat products has been developed, which makes it possible to use a reflector shaped according to the developed analytical technique. The verification of the created technique for determining the profiles of reflectors by means of a computer experiment using the TracePro and Mathcad software systems has been carried out. The area of practical use of the research results: the use of an experimental device with a radiant flux reflector for roasting semi-finished meat products proves that the obtained technique for profiling reflectors of heat engineering systems is acceptable for the design of infrared equipment for food production and restaurant facilities. This technique allows simulating the profile of the radiant flux reflector depending on the shape of the receiver. Studies have shown that the use of a profiled reflector in the experimental device reduces the duration of roasting of natural portioned semi-finished beef products by 33 %. Innovative technological product: a technique for determining the profiles of ray flux reflectors for uniform irradiation of receivers with a convex section. Device for infrared roasting of semi-finished meat products. Scope of application of an innovative technological product. The study of an experimental device with a designed radiant flux reflector for roasting semi-finished meat products proves that the obtained technique for profiling reflectors of heat engineering systems is acceptable for the design of infrared equipment for food production and restaurant facilities. Using this approach allows to approach the solution of the problem of irregularity of irradiation of products during infrared roasting
Highlights
The object of research The object of research is the process of radiation heat transfer, taking into account a single reflection of rays in the IR device of food production. 1
The main advantage of infrared roasting is the shortening of the cooking time, which leads to a reduction in energy consumption and improves the quality of the product
They are based on the fact that irregularities of IR irradiation can cause local overheating of the surface and the appearance of “burns”, which significantly impair the quality of finished products
Summary
The use of infrared radiation intensifies the technological processes of food production due to a significant increase in the density of the heat flux on the Innovative technologies in industry surface of the product and the penetration of thermal energy into the material. The main advantage of infrared roasting is the shortening of the cooking time, which leads to a reduction in energy consumption and improves the quality of the product. It should be noted that further intensification of IR roasting as an independent processing method has certain limitations. They are based on the fact that irregularities of IR irradiation can cause local overheating of the surface and the appearance of “burns”, which significantly impair the quality of finished products. The main scientific and practical task in this direction is the creation of a local thermal zone at the heating object or in the working space of the technological process, minimizing heat losses for heating the environment and the surface outside the selected zone
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