Improving the unit for melting cheese masses

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.246300

Keywords:

cheese mass melting unit, heat supply, specific energy consumption, secondary energy

Abstract

This paper reports the improved model of the unit for melting cheese masses. The device differs in the technique of heat supply to working tanks through the replacement of a steam jacket with heating by a flexible film resistive electric heater of radiative type (FFREhRT). The heat exchange surface of the working container was increased through heating the mixing device by FFREhRT. In addition, the unit is distinguished by utilizing secondary thermal energy of melting cheese masses (35...95 °C) by converting it with Peltier elements into a low-voltage power supply to autonomous fans (3.5...12 W) in order to cool the control unit. Such a solution would improve the efficiency of the proposed structure, which is explained by reducing the dimensional and weight parameters of the cheese melting unit by replacing the steam heating technique with an electric one.

A decrease in the time to enter a stationary mode (85 °C) when melting cheese masses was experimentally confirmed: for the bowl of the examined unit ‒ 575 s, compared to the analog ‒ 725 s. That confirms the reduction in the time to enter a stationary mode by 21 % compared to the base unit B6-OPE-400.

The estimation has established a 1.2-time decrease in the main indicator of resource efficiency of the specific energy consumption for heating the volume of a unit of product in the improved plant for melting cheese masses – 3,037.2 kJ/kg, compared to the base B6-OPE-400 – 3,672.5 kJ/kg. The results confirm an increase in resource efficiency that is achieved by the elimination of steam heat networks; the increased heat exchange surface of working bowls by heating the stirrer with the help of FFREhRT. The heat transfer that employs FFREhRT simplifies the operational indicators of the temperature stabilization system in the bowl of the cheese mass melting unit. The results reported here may prove useful when designing thermal equipment with electric heating while using secondary thermal energy.

Author Biographies

Mariana Bondar, Vinnytsia National Agrarian University

Assistant

Department of Food Technologies and Microbiology

Oksana Skoromna, Vinnytsia National Agrarian University

PhD, Associate Professor

Department of Livestock Production Technology

Nataliia Ponomarenko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machines

Hennadii Tesliuk, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machines

Iryna Honcharova, State Biotechnological University

PhD, Associate Professor

Department of Genetics, Breeding and Breeding Technologies in Animal Husbandry

Institute of Veterinary Medicine

Nataliia Nedosiekova, Luhansk National Agrarian University

PhD

Department of Animal Husbandry and Food Technologies

Bohdan Shaferivskyi, Poltava State Agrarian University

PhD, Associate Professor

Department of Small Animal Production

Ruslan Zakharchenko, National University «Yuri Kondratyuk Poltava Polytechnic»

PhD

Department of Automatics, Electronics and Telecommunications

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Published

2021-12-28

How to Cite

Bondar, M., Skoromna, O., Ponomarenko, N., Tesliuk, H., Honcharova, I., Nedosiekova, N., Shaferivskyi, B., & Zakharchenko, R. (2021). Improving the unit for melting cheese masses. Eastern-European Journal of Enterprise Technologies, 6(11 (114), 99–105. https://doi.org/10.15587/1729-4061.2021.246300

Issue

Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2021 Mariana Bondar, Oksana Skoromna, Nataliia Ponomarenko, Hennadii Tesliuk, Iryna Honcharova, Nataliia Nedosiekova, Bohdan Shaferivskyi, Ruslan Zakharchenko

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