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HEAT FLUXES AND OPTIMAL THICKNESSES OF WALL INSULATION OF INCUBATION CHAMBERS OF THE DAIRIES.
Author(s) : DJAKOVIC B.
Summary
IN AN INCUBATION CHAMBER, YOGURT IS MAINTAINED 2 TO 3 HRS AT AN ALMOST CONSTANT TEMPERATURE, 315 K (42 DEG C), THEN IT IS COOLED TO ABOUT 288 K (15 DEG C) WITHIN 40 TO 60 MIN. HEAT FLUX VARIATIONS ARE DUE TO CHANGES IN TEMPERATURE DISTRIBUTION IN TRANSIENT STATE. THIS STUDY GIVES MATHEMATICAL EXPRESSIONS OF TEMPERATURE GRADIENTS AND HEAT FLUXES DURING HEATING TIMES. THESE EXPRESSIONS MADE IT POSSIBLE TO DETERMINE THE OPTIMUM INSULANT THICKNESS REQUIRED FOR INCUBATION CHAMBERS, WITH CONSIDERABLE SAVINGS. THE GRAPHICAL SOLUTION OF A SPECIFIC CASE GIVES THE OPTIMUM POLYURETHANE THICKNESS.
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Details
- Original title: HEAT FLUXES AND OPTIMAL THICKNESSES OF WALL INSULATION OF INCUBATION CHAMBERS OF THE DAIRIES.
- Record ID : 1985-2560
- Languages: English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Publication date: 1983/08/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Specialized cold stores
- Keywords: Calculation; Manufacture; Yoghurt; Transient state; Chilling; Polyurethane; Optimization; Dairy; Heat flux; Thickness; Insulation
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