Kostenko S. Modeling of the process of radiant heat exchange in the elements of frying equipment

The thesis is devoted to the problem solving of radial heat exchange non-uniformity under infrared frying of food products. For the first time, the inverse problem of heat exchange by radiation is solved and method for determining the profiles of radial flow reflectors is created for convex section receivers’ uniform irradiation. The created method of reflectors profiles determination verification by means of computer experiment with use of software complexes TracePro and Mathcad is carried out. Validation of the created method of reflectors profiles determination by physical experiment with use of the IR frying experimental apparatus proved its applicability for food productions and restaurant business IR equipment designing. Differential equations of the temperature kinetics of the meat semi-finished product, under known average readiness temperature of the product inner layers, as well as steaks frying duration, the normal cross section of which is close to the semi-ellipse, were obtained by analytical modelling. The profiled reflector use in the apparatus reduces the frying time of natural portioned beef semi-finished products by 33%. The obtained organoleptic assessment profilogram proves the improvement of appearance, consistency and color on the surface and section of the beef product which is obtained by frying with reflector. For the first time, using system analysis, simulation models of the temperatures kinetics of semi-finished meat products during infrared frying and of the comprehensive assessment of the economic efficiency of the developed infrared frying apparatus with a radiant flux reflector were created.