Моделювання втрат енергії в інфрачервоних апаратах харчової промисловості

Abstract

Розглянуто один із можливих методів моделювання втрат теплової енергії в інфрачервоних апаратах харчової промисловості. Наведена модель базується на законі Бугера. Отримано модель залежності відстані від випромінювача до приймача залежно від газового середовища, визначено вплив втрат частини енергії на форму відбивача теплових променів у апаратах харчової промисловості, де використовуються інфрачервоні випромінювачі.

One of the possible methods of modeling heat energy losses in infrared apparatuses of the food industry is considered. It is proved that the Bouguer law is valid for weakly divergent beams of beams in most practical situations and can be used as the basis for solving the problems of finding energy losses in the working chambers of food industry apparatuses. The working chambers are considered to contain vapor with different relative humidity. The dependence of heat energy loss is found depending on the distance between the source and the receiver, and the medium in which the heat travels. The obtained dependence is based on the Bouguer law but in the three-dimensional formulation, that is, the energy from the emitter is considered on a flat angle, but in a solid angle. An estimation of the efficiency of radiant energy use taking into account absorption and carrying capacity of H20 (depending on the relative humidity of the steam-air environment). A number of computational experiments were carried out under the following conditions: the pressure of the steam-air medium in the working chamber P = 1,01 MPa, the relative humidity has a value of 0% (diathermic medium), 20%, 40%, 60%, a cylindrical emitter with a power of 1kW, the distance from the radiator to the surface of 600 mm, the dimensions of the receiver 300х300mm. The dependence between the humidity of gas and the distance traveled by thermal beam is established. From the results obtained, it is possible to see that the higher the humidity in the working chamber is, the more energy absorption occurs. The problem of finding the relationship between the absorption of heat and the shape of reflectors in the working chamber is also considered and solved. It turned out that the absorption of energy in the operating chamber has little effect on the shape of the reflecting surface, and more often leads to a decrease in the intensity of heat flux on the receiving surface. From the dependence found, one can conclude that when calculating forms of the reflective surfaces, absorption of energy by the medium and the surface of the reflector can be neglected.