CALCULATION OF VELOCITY FIELD IN CYLINDRICAL DEVICE WITH A COUNTER-SWIRLING FLOWS BASED ON EXPERIMENTS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
The methodology of calculating velocity field based on the aerodynamic characteristics of the motion of gas in centrifugal field, using a five-channel probe is elaborated. There are many studies on the development of various methods for the velocity determination, and a huge amount of construction equipment is created. The velocity direction was determined by the alternately rotating device in three mutually perpendicular planes around the center of the ball. Rotation produced as long as until the paired lateral openings (4-5) does not set the same pressure. Calculation of the rate is based on the formula grounding on a critical analysis of the known methods for determining the velocity fields. This method of measurement is the most accurate. Furthermore, it is the simplest processing of experimental data. Plot the absolute axial, tangential and radial velocities, based on the order in which the unit with counter swirling flow they are measured
Authors and Affiliations
Олександр Якуба, Марина Савченко-Перерва
Keywords
Related Articles
- EP ID EP180479
- DOI -
- Views 61
- Downloads 0
RATING ASSESSMENT INSTITUTIONS REGION AS AN INSTRUMENT MARKETING MANAGEMENT
The development of the education market makes problem of using elements of marketing in the management of the institution all the more urgent. The approaches to determine the educational market and its structural compone...
ПІДВИЩЕННЯ ХЛІБОПЕКАРСЬКОЇ ЯКОСТІ ПШЕНИЧНОГО БОРОШНА
Обґрунтовано необхідність коригування хлібопекарського українського борошна із заниженою ферментативною активністю шляхом внесення ферментних препаратів направленої дії. На основі літературних джерел визначено низку виро...
ЗАСТОСУВАННЯ ПРИНЦИПІВ КВАЛІМЕТРІЇ ДЛЯ ОЦІНЮВАННЯ ЯКОСТІ ПЕЧИВА З ДОДАВАННЯМ НАПІВФАБРИКАТУ КІСТКОВОГО ХАРЧОВОГО
Проведено кваліметричну оцінку якості пісочного печива з додаванням напівфабрикату кісткового харчового. Установлено, що внесення добавки сприяє підвищенню комплексного показника якості печива. Зокрема, для печива солодк...
THE STUDY OF HYDROCOLLOID MIXTURES’ FUNCTIONAL PROPERTIES
The stability of the production and economic state of the meat industry enterprises, their ability to operate in the conditions of competition are largely determined by the quality level of their products and its value....
SIMULATION MODELING OF TEMPERATURE KINETICS OF INFRARED FRYING OF MEAT SEMI-FINISHED PRODUCTS
Infrared frying of meat semi-finished products is a complex mass-exchange process, qualitative research and optimization of that are possible only through system-dynamic modeling, which is based on analytical connections...