Gelatin Oven Dryer - Drawings

Contents

Introduction

1. Status of the question

2. Technical Descriptions and Calculations

2.1 Description of the operating principle of the process diagram

2.2 Description of operation principle of the designed apparatus

2.3 Unit Material Calculation

2.4 Thermal calculation of the plant

2.5 Structural calculation of the designed apparatus

2.6 Calculation and selection of component equipment

2.6.1 Calculation and selection of calorifers

2.6.2 Calculation of LPC cyclone

2.7 Hydraulic calculation of air line and selection of fan

Conclusion

List of sources used

Introduction

Drying processes are widely used in industry and agriculture. The objects of drying can be a variety of materials at various stages of their processing (raw materials, semi-finished products, finished products).

Drying is the process of removing any liquid from the material, as a result of which the relative content of the dry part increases in it. In practice, when drying wet materials, including food products, water is mainly removed, so drying means the process of dewatering the materials.

Materials are dried for various purposes: to reduce the mass (this makes them cheaper to transport), to increase the strength (ceramic products, wood), to increase the heat of combustion (fuel), to increase storage resistance and to preserve (grain, food products, biologics).

Most foods are wet bodies containing a significant amount of water. Water is part of plant and animal tissues and is a necessary component of human food. However, excess water reduces the nutritional value of food products, significantly increases the cost of their transportation and can cause damage to products due to the life of various microorganisms in the aquatic environment. Therefore, most food products are dried, during which their humidity is significantly reduced.

Drying is a complex technological (physicochemical) process that should ensure not only the preservation of quality indicators of the material, but in some cases also the improvement of these indicators.

The process of thermal drying of food products consists in converting the moisture contained in them into a vaporous state and removing the formed steam into the external, surrounding products, environment.

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