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 |
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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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| _version_ | 1832574048430718976 |
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| author | A. M. Lasitsa I. A. Borodikhin P. A. Lisin L. V. Brizhansky |
| author_facet | A. M. Lasitsa I. A. Borodikhin P. A. Lisin L. V. Brizhansky |
| author_sort | A. M. Lasitsa |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8ff4fb8f7d7a430b9ed0ac377b8792a9 |
| institution | Kabale University |
| issn | 1813-8225 2541-7541 |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Omsk State Technical University, Federal State Autonoumos Educational Institution of Higher Education |
| record_format | Article |
| series | Омский научный вестник |
| spelling | doaj-art-8ff4fb8f7d7a430b9ed0ac377b8792a92025-02-02T01:25:58ZengOmsk State Technical University, Federal State Autonoumos Educational Institution of Higher EducationОмский научный вестник1813-82252541-75412020-03-011 (169)111610.25206/1813-8225-2020-169-11-16Design of remover system for conveyor lines of food industryA. M. Lasitsa0https://orcid.org/0000-0002-7187-6400I. A. Borodikhin1https://orcid.org/0000-0003-1434-9011P. A. Lisin2L. V. Brizhansky3Omsk State Technical UniversityLimited Liability Company «Unilever-RUSSIA»Omsk State Agrarian University named after P. A. StolypinMichurinsk State Agrarian UniversityThe 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.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..pdfconveyor linesremover systemcryoscopic temperaturedegree of crystallizationice cream production |
| spellingShingle | A. M. Lasitsa I. A. Borodikhin P. A. Lisin L. V. Brizhansky Design of remover system for conveyor lines of food industry Омский научный вестник conveyor lines remover system cryoscopic temperature degree of crystallization ice cream production |
| title | Design of remover system for conveyor lines of food industry |
| title_full | Design of remover system for conveyor lines of food industry |
| title_fullStr | Design of remover system for conveyor lines of food industry |
| title_full_unstemmed | Design of remover system for conveyor lines of food industry |
| title_short | Design of remover system for conveyor lines of food industry |
| title_sort | design of remover system for conveyor lines of food industry |
| topic | conveyor lines remover system cryoscopic temperature degree of crystallization ice cream production |
| url | 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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