id: 32211
Title: Determination of optimal design and working parameters of a vibro-press for dehydration of damp dispersive wastes of food industry
Authors: Sevostianov I.
Keywords: dehydration, vibro-press, damp dispersive waste, optimal working and design parameters, productivity, energy efficiency, final humidity.
Date of publication: 2022-11-20 17:10:40
Last changes: 2022-11-20 17:10:40
Year of publication: 2022
Summary: Vibro-pressing equipment its one from most effective kinds of machines for dehydration of damp dispersive wastes of food industry (alcoholic bard, beer pellets, beet press, coffee and barley slime) for their further using as valuable additives to agricultural fodders or as fuel. In comparison with other equipment for mechanical dehydration (hydraulic, belt and screw presses, centrifuges) vibro-presses with hydraulic pulse, unbalanced or electromagnetic drive provide the same or higher productivity (20 ÷ 25 t / h) and energy efficiency (2,7 ÷ 3,2 kW / t) under lower final humidity of processed wastes (20 ÷ 25% against 70 – 76% - in case of realization of other mechanical methods). The last advantage allows do not conduct an additional drying of the wastes and that provides significant decrease of general power consuming of the working process. For provision of high efficiency parameters of the vibro-blowing dehydration there is need to provide optimal values of working and design parameters of the equipment for their realization. There are several approaches for research of the vibro-press equipment. The approaches that realized with help of differential equations of movement of the machine’s executive elements or differential equations of balances their energy provide high accuracy of calculations but because of complexity of these equations they are unsuitable for creation of a method of engineering design calculation of the machines. In the article are proposed algebraic equations and formulas for definition of optimal parameters of the vibro-pressing equipment for dehydration of damp dispersive wastes of food industry for realization of given parameters of efficiency and with consideration of initial and final physical-mechanical characteristics of the processed waste. There are conducted calculated diagrams of these parameters.
URI: http://socrates.vsau.edu.ua/repository/getfile.php/32211.pdf
Publication type: Статті у наукових фахових виданнях України (Copernicus та інші)
Publication: Техніка, енергетика, транспорт АПК. 2022. № 2 (117). С. 87-96.
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