Termomehanički procesi pri sušenju prehrambenih materijala u sistemima sa recirkulacijom vazduha
2013
Аутори
Zlatanović, IvanОстала ауторства
Komatina, MirkoTopić, Radivoje
Kosi, Franc
Antonijević, Dragi
Živković, Milovan
Докторска теза (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Predmet rada u ovoj disertaciji je istraživanje termomehančkih procesa pri
konvektivnom sušenju prehrambenih materijala vlažnim vazduhom kao agensom
sušenja u sistemima sa recirkulacijom. Matemtičko-numeričkim metodama i
regresionom analizom definisan je fizičko-matematički model koji omogućava
simulaciju promene vlažnosti materijala u bezdimenzionom obliku tokom procesa
sušenja, a koji uzima u obzir uticaj termomehaničkih osobina vlažnog vazduha
(temperature, relativne vlažnosti i brzine strujanja) na proces sušenja. U cilju
verifikacije postavljenog modela, osmišljena je i izrađena laboratorijska instalacija za
konvektivno sušenje prehrambenih materijala u tankom sloju, koja radi sa potpunom
recirkulacijom vazduha. Odabrani materijali (jabuka, krompir i banana) su sušeni pod
istim režimima, sa temperaturom sušenja u opsegu 35 , relativnom vlažnoš ÷ 55°C ću u
opsegu % 10 ÷ 30 i brzinom strujaja vlažnog vazduha u opsegu 1÷ 2 m s. Jabuke su
sušene u komadićima oblika kocke d...imenzija 10 mm i 13 mm, krompir u listovima
debljina 2 mm i 3 mm, a banana u kolutovima debljina 6 mm i 7 mm. Analiziran je uticaj
termomehaničkih osobina vlažnog vazduha na kinetiku procesa sušenja, na osnovu
dobijenih vrednosti efektivnog koeficijenta difuzije. Rezultati istraživanja su potvrdili
da termomehaničke osobine vlažnog vazduha značajno utiču na proces sušenja, pri
čemu se u slučajevima slabijeg uticaja na proces sušenja pojedine veličine mogu
zanemariti. Analiziran je rad sistema sušenja koji je podržan radom toplotne pumpe, na
osnovu izračunatih vrednosti osnovnih pokazatelja efikasnosti rada sistema.
Ustanovljeno je da se pravilno utvrđenim parametrima rada instalacije može uticati na
povećanje energetske efikasnosti sistema i smanjenje specifične potrošnje energije po
količini izdvojene vlage. Verifikacija dobijenih rezultata izvršena je poređenjem
rezultata sopstvenog modela sa rezultatima sprovedenog eksperimentalnog istraživanja,
a potom i sa modelima i eksperimentalnim istraživanjima drugih autora.
The motivation of the research presented in this thesis was to investigate
thermomechanical processes that appears during the convective drying of food materials
in systems with air recirculation. The mathematical model was formed to describe the
change of moisture ratio of the material during the time, by taking into account the
influence of all relevant thermomechanical properties of drying air (temperature,
relative humidity and velocity) on the drying process. Convective laboratory scale dryer
with possibility of full drying air recirculation was designed and built in order to
achieve and measure all relevant drying process parameters. Apples, potatoes and
bananas were used in the experiments. The chosen materials were dried under the same
drying conditions. Drying air temperature was in range 35-55oC, relative humidity in
range 10-30% and velocity in range 1-2 m/s. The apples were cut into cubes with 10 mm
and 13 mm side dimension, potatoes were sliced into chips of 2 m...m and 3 mm thickness
and bananas were sliced into the cylinders with 6 mm and 7 mm thickness. Analysis of
error appearance probability was performed. The effective moisture diffusivity was used
to describe drying process efficiency. The experimental results confirmed that
thermomechanical properties of drying air have significant influence on drying process.
It was discovered that drying air, relative humidity could be ignored in some occasions.
The performance of heat pump drying system was analyzed in order to discover system
efficiency. The system energy and mass flows, air circulation behavior, drying air
properties and system components behavior were monitored in order to calculate the
main parameters of system performance. It was discovered that appropriate system
performance optimization could increase system energy efficiency and reduce specific
energy consumption. The results of mathematical model equation were compared with
the experimental results and with the models and with the experimental results of the
other authors, in order to be verified.
Кључне речи:
sušenje, / vlažan vazduh / konvekcija / recirkulacija / difuzija / prehrambeni materijali / toplotna pumpa / energetska efikasnostИзвор:
Univerzitet u Beogradu, Mašinski fakultet, 2013, 1-177Колекције
Институција/група
Mašinski fakultetTY - THES AU - Zlatanović, Ivan PY - 2013 UR - https://machinery.mas.bg.ac.rs/handle/123456789/5796 AB - Predmet rada u ovoj disertaciji je istraživanje termomehančkih procesa pri konvektivnom sušenju prehrambenih materijala vlažnim vazduhom kao agensom sušenja u sistemima sa recirkulacijom. Matemtičko-numeričkim metodama i regresionom analizom definisan je fizičko-matematički model koji omogućava simulaciju promene vlažnosti materijala u bezdimenzionom obliku tokom procesa sušenja, a koji uzima u obzir uticaj termomehaničkih osobina vlažnog vazduha (temperature, relativne vlažnosti i brzine strujanja) na proces sušenja. U cilju verifikacije postavljenog modela, osmišljena je i izrađena laboratorijska instalacija za konvektivno sušenje prehrambenih materijala u tankom sloju, koja radi sa potpunom recirkulacijom vazduha. Odabrani materijali (jabuka, krompir i banana) su sušeni pod istim režimima, sa temperaturom sušenja u opsegu 35 , relativnom vlažnoš ÷ 55°C ću u opsegu % 10 ÷ 30 i brzinom strujaja vlažnog vazduha u opsegu 1÷ 2 m s. Jabuke su sušene u komadićima oblika kocke dimenzija 10 mm i 13 mm, krompir u listovima debljina 2 mm i 3 mm, a banana u kolutovima debljina 6 mm i 7 mm. Analiziran je uticaj termomehaničkih osobina vlažnog vazduha na kinetiku procesa sušenja, na osnovu dobijenih vrednosti efektivnog koeficijenta difuzije. Rezultati istraživanja su potvrdili da termomehaničke osobine vlažnog vazduha značajno utiču na proces sušenja, pri čemu se u slučajevima slabijeg uticaja na proces sušenja pojedine veličine mogu zanemariti. Analiziran je rad sistema sušenja koji je podržan radom toplotne pumpe, na osnovu izračunatih vrednosti osnovnih pokazatelja efikasnosti rada sistema. Ustanovljeno je da se pravilno utvrđenim parametrima rada instalacije može uticati na povećanje energetske efikasnosti sistema i smanjenje specifične potrošnje energije po količini izdvojene vlage. Verifikacija dobijenih rezultata izvršena je poređenjem rezultata sopstvenog modela sa rezultatima sprovedenog eksperimentalnog istraživanja, a potom i sa modelima i eksperimentalnim istraživanjima drugih autora. AB - The motivation of the research presented in this thesis was to investigate thermomechanical processes that appears during the convective drying of food materials in systems with air recirculation. The mathematical model was formed to describe the change of moisture ratio of the material during the time, by taking into account the influence of all relevant thermomechanical properties of drying air (temperature, relative humidity and velocity) on the drying process. Convective laboratory scale dryer with possibility of full drying air recirculation was designed and built in order to achieve and measure all relevant drying process parameters. Apples, potatoes and bananas were used in the experiments. The chosen materials were dried under the same drying conditions. Drying air temperature was in range 35-55oC, relative humidity in range 10-30% and velocity in range 1-2 m/s. The apples were cut into cubes with 10 mm and 13 mm side dimension, potatoes were sliced into chips of 2 mm and 3 mm thickness and bananas were sliced into the cylinders with 6 mm and 7 mm thickness. Analysis of error appearance probability was performed. The effective moisture diffusivity was used to describe drying process efficiency. The experimental results confirmed that thermomechanical properties of drying air have significant influence on drying process. It was discovered that drying air, relative humidity could be ignored in some occasions. The performance of heat pump drying system was analyzed in order to discover system efficiency. The system energy and mass flows, air circulation behavior, drying air properties and system components behavior were monitored in order to calculate the main parameters of system performance. It was discovered that appropriate system performance optimization could increase system energy efficiency and reduce specific energy consumption. The results of mathematical model equation were compared with the experimental results and with the models and with the experimental results of the other authors, in order to be verified. T2 - Univerzitet u Beogradu, Mašinski fakultet T1 - Termomehanički procesi pri sušenju prehrambenih materijala u sistemima sa recirkulacijom vazduha EP - 177 SP - 1 UR - https://hdl.handle.net/21.15107/rcub_machinery_5796 ER -
@phdthesis{ author = "Zlatanović, Ivan", year = "2013", abstract = "Predmet rada u ovoj disertaciji je istraživanje termomehančkih procesa pri konvektivnom sušenju prehrambenih materijala vlažnim vazduhom kao agensom sušenja u sistemima sa recirkulacijom. Matemtičko-numeričkim metodama i regresionom analizom definisan je fizičko-matematički model koji omogućava simulaciju promene vlažnosti materijala u bezdimenzionom obliku tokom procesa sušenja, a koji uzima u obzir uticaj termomehaničkih osobina vlažnog vazduha (temperature, relativne vlažnosti i brzine strujanja) na proces sušenja. U cilju verifikacije postavljenog modela, osmišljena je i izrađena laboratorijska instalacija za konvektivno sušenje prehrambenih materijala u tankom sloju, koja radi sa potpunom recirkulacijom vazduha. Odabrani materijali (jabuka, krompir i banana) su sušeni pod istim režimima, sa temperaturom sušenja u opsegu 35 , relativnom vlažnoš ÷ 55°C ću u opsegu % 10 ÷ 30 i brzinom strujaja vlažnog vazduha u opsegu 1÷ 2 m s. Jabuke su sušene u komadićima oblika kocke dimenzija 10 mm i 13 mm, krompir u listovima debljina 2 mm i 3 mm, a banana u kolutovima debljina 6 mm i 7 mm. Analiziran je uticaj termomehaničkih osobina vlažnog vazduha na kinetiku procesa sušenja, na osnovu dobijenih vrednosti efektivnog koeficijenta difuzije. Rezultati istraživanja su potvrdili da termomehaničke osobine vlažnog vazduha značajno utiču na proces sušenja, pri čemu se u slučajevima slabijeg uticaja na proces sušenja pojedine veličine mogu zanemariti. Analiziran je rad sistema sušenja koji je podržan radom toplotne pumpe, na osnovu izračunatih vrednosti osnovnih pokazatelja efikasnosti rada sistema. Ustanovljeno je da se pravilno utvrđenim parametrima rada instalacije može uticati na povećanje energetske efikasnosti sistema i smanjenje specifične potrošnje energije po količini izdvojene vlage. Verifikacija dobijenih rezultata izvršena je poređenjem rezultata sopstvenog modela sa rezultatima sprovedenog eksperimentalnog istraživanja, a potom i sa modelima i eksperimentalnim istraživanjima drugih autora., The motivation of the research presented in this thesis was to investigate thermomechanical processes that appears during the convective drying of food materials in systems with air recirculation. The mathematical model was formed to describe the change of moisture ratio of the material during the time, by taking into account the influence of all relevant thermomechanical properties of drying air (temperature, relative humidity and velocity) on the drying process. Convective laboratory scale dryer with possibility of full drying air recirculation was designed and built in order to achieve and measure all relevant drying process parameters. Apples, potatoes and bananas were used in the experiments. The chosen materials were dried under the same drying conditions. Drying air temperature was in range 35-55oC, relative humidity in range 10-30% and velocity in range 1-2 m/s. The apples were cut into cubes with 10 mm and 13 mm side dimension, potatoes were sliced into chips of 2 mm and 3 mm thickness and bananas were sliced into the cylinders with 6 mm and 7 mm thickness. Analysis of error appearance probability was performed. The effective moisture diffusivity was used to describe drying process efficiency. The experimental results confirmed that thermomechanical properties of drying air have significant influence on drying process. It was discovered that drying air, relative humidity could be ignored in some occasions. The performance of heat pump drying system was analyzed in order to discover system efficiency. The system energy and mass flows, air circulation behavior, drying air properties and system components behavior were monitored in order to calculate the main parameters of system performance. It was discovered that appropriate system performance optimization could increase system energy efficiency and reduce specific energy consumption. The results of mathematical model equation were compared with the experimental results and with the models and with the experimental results of the other authors, in order to be verified.", journal = "Univerzitet u Beogradu, Mašinski fakultet", title = "Termomehanički procesi pri sušenju prehrambenih materijala u sistemima sa recirkulacijom vazduha", pages = "177-1", url = "https://hdl.handle.net/21.15107/rcub_machinery_5796" }
Zlatanović, I.. (2013). Termomehanički procesi pri sušenju prehrambenih materijala u sistemima sa recirkulacijom vazduha. in Univerzitet u Beogradu, Mašinski fakultet, 1-177. https://hdl.handle.net/21.15107/rcub_machinery_5796
Zlatanović I. Termomehanički procesi pri sušenju prehrambenih materijala u sistemima sa recirkulacijom vazduha. in Univerzitet u Beogradu, Mašinski fakultet. 2013;:1-177. https://hdl.handle.net/21.15107/rcub_machinery_5796 .
Zlatanović, Ivan, "Termomehanički procesi pri sušenju prehrambenih materijala u sistemima sa recirkulacijom vazduha" in Univerzitet u Beogradu, Mašinski fakultet (2013):1-177, https://hdl.handle.net/21.15107/rcub_machinery_5796 .