Vibrations in engineering and technology

Polievoda Yurii – PhD, Associate Professor of the Department of technological processes and equipment for processing and food production, Vinnytsia National Agrarian University: Vinnitsia, st. Sonyachna 3, VNAU, 21008, e-mail: vinyura36@gmail.com.

Solomon Alla – PhD, Associate Professor of the Department of food technology and microbiology of the Vinnytsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: Soloalla78@ukr.net).

Bondar Mariana – assistant, department of food technologies and microbiology, Vinnitsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: bondar_mar@vsau.vin.ua).

The article substantiates the modernization of the apparatus for melting cheese masses, which differs in the method of heat supply of working tanks by replacing the steam jacket for heating with a flexible film resistive electric heater of the radiating type (GPREnVT). The heat transfer surface of the working tank is increased in the apparatus due to the heating of the mixing device. The advanced installation is characterized by the use of secondary thermal energy of melting of cheese masses (35… 95°C) by converting its Peltier elements into low-voltage supply voltage of autonomous fans (3.5…12 W) to cool the control unit. This will increase the efficiency of the proposed design, due to the reduction of dimensional and weight parameters of the apparatus for melting cheese masses by replacing the steam method of heating with electric.

The reduction of the duration of the equipment output to the stationary mode (85 ° С) during melting of cheese masses was experimentally confirmed: for the bowl of the research apparatus - 575 s, in comparison with the analogue – 725 s. This scientific work confirms the reduction of the duration of entering the stationary mode by 2% compared to the basic device B6-OPE-400.

It is proved that the main indicator of resource efficiency of specific energy consumption for heating the volume of a unit of product has decreased 1.2 times. In the modernized apparatus for melting cheese masses, it is equal to 3037,2 kJ/kg, and the indicator of the basic version B6-OPE-400 – 3672.5 kJ/kg. According to the obtained results, there is an increase in resource efficiency, which is achieved by: elimination of steam heating networks; increasing the heat transfer surface of the working bowls by heating the stirrer with a flexible film resistive electric heater of the radiating type. Heat dissipation of the heater improves the performance of the temperature stabilization system in the bowl of the cheese melter. The obtained results can be used in the design of thermal equipment with electric heating in the use of secondary thermal energy.

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