THERMODYNAMIC ANALYSIS OF THE DRYING PROCESS OF FERMENTED WHEAT RAW MATERIALS IN THE DEVICE WITH A VIBRATED FLUID LAYER
https://doi.org/10.20914/2310-1202-2013-4-7-10
Abstract
The article discusses options for the minimum required energy costs for the investigated process. Exergy analysis was conducted in order to increase the degree of thermodynamic perfection of technologically system of the drying process of fermented wheat raw materials in the device with a vibrated fluid layer.
About the Authors
S. T. Antipov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
A. N. Martekha
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
References
1. Brodyanskiy, V.M. Energy analysis and its applications [Text] / V.M. Brodyanskiy, V. Fratsher, K. Mihalek. – M.: Energoatomizdat, 1988 – 288 p.
2. Sazhin, B.S. Exergic method of chemical technology [Text] / B.S. Sazhin, A.P. Bulekov. – М: Chemistry, 1992. – 208 p.
3. Processes and equipment for food production. Volume 1/ A.N. Ostrikov, Y.V. Krasovitskiy, A.A. Shevtsov et al. - SPb: ГИОРД, 2007. – 704 p.
Review
For citations:
Antipov S.T., Martekha A.N. THERMODYNAMIC ANALYSIS OF THE DRYING PROCESS OF FERMENTED WHEAT RAW MATERIALS IN THE DEVICE WITH A VIBRATED FLUID LAYER. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):7-10. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-7-10
Views:
446
Email this article 
Post a Comment 
