Upgrading Air Distribution System in the Thermal Units for Fish and Meat Products Aiming at Improving Efficiency of Heat-exchange Processes

The issue of the equivalence of the physical parameters of the working medium in the heat-treat-ment zone of fish and meat products is solved by organizing uniform high-speed fields of the working medium in the working area, which is ensured by the corresponding design. The aerody-namic characteristics of a double-sided centrifugal blower fan with a vertical arrangement of the drive shaft and a spiral scroll with two outlet openings, the outlines of which were carried out ac-cording to the design square rule, provided that the opening and width of each outlet was equal to the half-opening and half-width of the outlet of the spiral case of the industrial prototype, were investigated. When testing the aerodynamic characteristics of a double-sided blower, the identi-ties of the full and dynamic air pressure developed by the fan at all points of the measured cross-section of each of the two oppositely directed outlet pipes are established to be identical, which indicates the equalization of air flows. In this case, the dimensionless ratio of the cross-sec-tional areas of the equistatic pressure duct to the initial pressure is 0.20, and the cross-sectional area for the air passage of the heat exchanger, conditionally being the perforated base of the duct, was 0.0978 m2. The test results confirmed the reliability of analytical calculations and the feasibility of using these fans, which reduces energy consumption, a specific quantity of metal, and the cost of equipment in general.

Keywords:

fish and meat products, aerodynamic characteristics, double-sided blower fan, equistatic pressure duct convection, thermal unit,

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Yayın Aralığı: Yılda 4 Sayı
Başlangıç: 1987
Yayıncı: İstanbul Üniversitesi

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