Petrenko O. Increase of efficiency of frying equipment with the application of silicone compounds

Object of investigations - the process of heat transfer in ovens apparatus with an intermediate silicone coolant. The purpose - theoretical and experimental study ways to improve energy efficiency, reliability and environmental frying equipment using organosilicon compounds in the food industry. Research methods - based on theoretical research methods of heat transfer from the application of the theory of fluid flow and heat transfer methods for the approximate solutions of boundary value problems of mathematical physics, mathematical methods of statistics, computer science, experimental methods of studying the physical properties of organosilicon compounds, thermal characteristics of the universal frying apparatus with indirect heating and process the main way of roasting. The scientific novelty - in theoretical and experimental justification for opportunities to improve energy efficiency and operational reliability of frying equipment through the use of organosilicon compounds as an intermediate fluid, and an antiadhesive protective coating, setting of thermophysical characteristics of convective heat transfer in the heating jacket frying apparatus and process of roasting on the basis of mathematical modeling. The results introduced in the food industry and in the learning process. The branch of application - food industry.