Usatenko N. Study of Heat Supply to Sausage Products and Creation of Rational Design of Thermounit

The results of researches of aerodynamics and convec- tive heat transfer in sausage products processing thermounits under the conditions of recirculation of smoke and air streams are adduced in this thesis. Competitive thermounits of rational design, the movement of the operating atmosphere flows being effective by volume, have been made to insure the equality and symmetry of heat supply to each piece of sausage products processed. The criteria form equation has been obtained to describe the process of heat exchange in the thermounit. The thermounit's design garantees: finished product's high quality; absence of 3,4- benzopyron, being a blastomigenic hydrocarbon, in the smoke generated; energy saving by 60%. 811 thermounits of new rational design have been installed at meat processing enterprises of CIS countries.