ANALYSIS OF POWER AND ENERGY PARAMETERS OF THE CONVEYOR INFRARED DRYER OF OIL-CONTAINING RAW MATERIALS
| Autor: | Igor Palamarchuk, Vladyslav Palamarchuk, Vadim Paziuk, Ruslan Hulevych, Aliya Kalizhanova, Magzhan Sarsembayev |
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| Jazyk: | English<br />Polish |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska, Vol 13, Iss 2 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2083-0157 2391-6761 |
| DOI: | 10.35784/iapgos.3487 |
| Popis: | Infrared drying of bulk agricultural products is becoming increasingly widespread in processing and food industries due to energy efficiency, compactness of technological equipment, and ease of operation. The purpose of the presented research is to determine the influence of the technological parameters of the process of infrared drying of the moving layer of oil-containing raw materials. An experimental model of a vibro-conveyor dryer and a set of measuring equipment were developed to solve the problems. The scientific novelty of the work is the confirmation that in the conditions of a vibro-liquefied layer of products, unique conditions are created for the constant renewal of heat exchange surfaces and, accordingly, the leveling of the negative thermal radiation effect on the products, the possibility of advancing the product layer along the working zone, reducing the forces of internal friction in the technological mass, which leads to a decrease in energy consumption on the process Laws have been established regarding the effect of the number of thermoradiation blocks, the load on the flexible belt of the wave conveyor, the speed of product advancement on the belt on the dynamics of infrared drying of soybeans and rapeseed. The practical value of the work was the substantiation of the operating modes of thermoradiation drying with the help of a vibrating wave conveyor installation based on the energy saving of the technological impact, high intensification of the process and minimization of the negative effect on the properties of the processed products. |
| Databáze: | Directory of Open Access Journals |
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