До питання енергоефективності теплообмінних процесів у рідкофазних середовищах харчових технологій

Abstract

The algorithm for the calculation of the heat–exchange equipments of the food manufactures with the consideration of the thermal resistanse of the border laminar layers was proposed. The formula for the calculation of the universal coefficient of the heat transmission in the heat–exchange equipment, which consider the thermal resistanse of the border laminar layers was analysed. The moderenize heat calculation of the heat–exchanger equipments is presented. It was shown, that forses of the surfase strain of the heat bearers are prevailed in the border laminar layer and that is why the surfase cr iterion is expedient.