Features of heat transfer in the environment when it is sprayed with rotary rollers

Abstract

The analytical analysis of roller impact on the medium and its behaviour at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For a more visual view and understanding of the overall performance of the research, a scheme of causal relationships between the medium and the roll, which determine the temperature change of the dough injection process, is proposed. It is noted that the determination of the influence of the temperature of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role for calculations of the design of molding, roll-over equipment. The influence of thermal circulatory chaotic streams is considered, the character of which also leads to violations of the general heat circulation in the medium during the injection. At the same time, the level of such violations may be sufficiently deep with changes in the directions in their contours that influence the process, according to each particular period of the deformation stage in the injection site of the molding machine. Partly revealed methods for determining the change in temperature fluxes in the dough and on the surface of the roll. On the basis of which the change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature fluxes during the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over, mixing equipment. The obtained data answer a number of questions about the possibility of thermoregulation of the process of the work of the working bodies into the environment.A set of measures for measuring the temperature during the use of devices was carried out. On the basis of their data, a real temperature change in the roller unit of the molding machine is considered, with a comparative analysis of existing ones with a newly designed design. The change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature f...

Гідродинамічні Швидкісні Режими Рідкої Та Газової Фаз

“…Технологічні машини різних конструкцій розрізняються ступенем впливу на компоненти [2]. Цей вплив призводить до отримання кінцевого продукту з неоднаковими структурно-механічними властивостями та готової продукції різної якості.…”

Influence of reduction on adhesive properties

“…Effect of adhesion in the formation of bagels, drying on a molding machine, where the surface of roller working bodies is rough, has grooves, grooves. This is evidenced by the sticking of the dough to the surface of the roller working bodies of the molding device (Stadnyk et al, 2018).With the wide introduction into food production of modern automated, integrated mechanized lines, when the processing speed of the non-Newtonian food masses has significantly increased and new building materials are widely introduced, there is always a need to study the strength of adhesion, modelling processes. Modelling of technological processes is directed to the separation zone, considering both the type and condition of the surface, and the structural and mechanical properties of the non-Newtonian food masses.…”