Імітаційне моделювання теплообмінника для підігрівання виноградного соку як об’єкта керування
Abstract
SIMULATION OF THE HEAT EXCHANGER FOR HEATING WINE AS A CONTROL OBJECT
V. Miroshnyk, T. Lendiel
The mathematical description of the object of study allows for the purposes of simulation modeling to design control systems, analysis and evaluation of the operation of the object. Since heat exchangers are complex objects, which is important convective process that is the combined action of heat conduction and convection. According to the design of the facility originally created simulation model, which is then investigated.
To develop a simulation model heat exchanger wine for investigation of channel temperature adjustment to reflect changes the characteristics of the juice and the heating steam.
Today in the processing industry for heating liquids or mixtures of superheated steam are widely used shell and tube heat exchangers. These heat exchangers are odnohodovymy or multi.
Heat transfer in the heat exchanger takes place in two stages: from the hot coolant to the tubes through which coolant is cold and from them to the product (cold coolant) . In static mode it can be described as a balance of heat flow in pipes and heat exchanger fluid.
The influence of expenses on juice and juice the final temperature time constant object on channel temperature control.
Costs juice changed from 6 to 10 t / h and this changes the coefficient of heat transfer from tubes to the juice, which is due to the fact that the temperature of the juice to increase output, and changes the time constant of the object.
Conclusions
Developed simulation model of the heat exchanger to heat the grape juice. The influence of the final cost of juice and juice temperature time constant object on channel temperature control. It was determined that when the cost of juice from 6 to 10 t / h heat transfer coefficient varies from tube to juice costs themselves, which as a result of temperature increases the output of juice.
References
Алабовский А. Н. Техническая термодинамика и теплопередача / А. Н. Алабовский, ?. А. Недужий. – М. : Выща школа, 1990. – 255 с.
Альянах ?. Н. Моделирование вычислительных систем / ?. Н. Альянах. – Л. : Машиностроение, 1998. – 223 с.
Драганов Б. Х. Теплотехника и применение теплоты в сельском хозяйстве / Б. Х. Драганов, В. А. Кузнецов, С. П. Рудобашта – М. : АП?, 1986. – 463 с.
Нащокин В. В. Техническая термодинамика и теплопередача / В. В. Нащокин ; изд. 2-е. – М. : Высшая школа, 1975. – 496 с.
Сушков В. В. Техническая термодинамика / В. В. Сушков. – М.-Л. : ГОСЭНЕРГО?ЗДАТ, 1960. – 380 с.
Теплофизические характеристики пищевых продуктов. Справочник / Гинзбург А. С. и др. – М., 1980. – 288 с.
Чубик ?. А. Справочник по теплофизическим характеристикам пищевых продуктов и полуфабрикатов / Чубик ?. А., Маслов А.М. – М.: Пищевая промышленность, 1970. – 184 с.
Downloads
Published
Issue
Section
License
Relationship between right holders and users shall be governed by the terms of the license Creative Commons Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).