Design of remover system for conveyor lines of food industry
The article shows that when designing a remover system for conveyor lines of the food industry it is necessary to consider all stages of the technological process. Thermodynamic calculations showing the effect of the degree of crystallization of water, cryoscopic temperature and crystallization...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Omsk State Technical University, Federal State Autonoumos Educational Institution of Higher Education
2020-03-01
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| Series: | Омский научный вестник |
| Subjects: | |
| Online Access: | https://www.omgtu.ru/general_information/media_omgtu/journal_of_omsk_research_journal/files/arhiv/2020/1%20(169)/11-16%20%D0%9B%D0%B0%D1%81%D0%B8%D1%86%D0%B0%20%D0%90.%20%D0%9C.,%20%D0%91%D0%BE%D1%80%D0%BE%D0%B4%D0%B8%D1%85%D0%B8%D0%BD%20%D0%98.%20%D0%90.,%20%D0%9B%D0%B8%D1%81%D0%B8%D0%BD%20%D0%9F.%20%D0%90.,%20%D0%91%D1%80%D0%B8%D0%B6%D0%B0%D0%BD%D1%81%D0%BA%D0%B8%D0%B9%20%D0%9B.%20%D0%92..pdf |
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| Summary: | The article shows that when designing a remover system for
conveyor lines of the food industry it is necessary to consider all
stages of the technological process. Thermodynamic calculations
showing the effect of the degree of crystallization of water,
cryoscopic temperature and crystallization rate are presented. The
estimation of different methods for approximating temperature
dependencies is given. A significant effect of the state of the surface
on the separation force of remover is revealed. Recommendations
on the setting technological parameters are given. |
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| ISSN: | 1813-8225 2541-7541 |