SIMULATION OF THE RADIANT HEAT TRANSFER PROCESS IN THE ELEMENTS OF ROASTING EQUIPMENT

The object of the research is the process of radiation heat transfer, taking into account a single reflection of rays in the IR device of food production. Investigated problem – the work is devoted to solving the problem of irregularity of radiation heat transfer during infrared roasting of food products. Main scientific results. The inverse problem of heat transfer by radiation has been solved and a technique has been developed for determining the profiles of the ray flux reflectors for uniform irradiation of receivers of a convex section. Analytical modeling of all-round uniform irradiation of an elliptical receiver has been carried out. An experimental device with low-inertia temperature sensors for infrared roasting of semi-finished meat products has been developed, which makes it possible to use a reflector shaped according to the developed analytical technique. The verification of the created technique for determining the profiles of reflectors by means of a computer experiment using the TracePro and Mathcad software systems has been carried out. The area of practical use of the research results: the use of an experimental device with a radiant flux reflector for roasting semi-finished meat products proves that the obtained technique for profiling reflectors of heat engineering systems is acceptable for the design of infrared equipment for food production and restaurant facilities. This technique allows simulating the profile of the radiant flux reflector depending on the shape of the receiver. Studies have shown that the use of a profiled reflector in the experimental device reduces the duration of roasting of natural portioned semi-finished beef products by 33 %. Innovative technological product: a technique for determining the profiles of ray flux reflectors for uniform irradiation of receivers with a convex section. Device for infrared roasting of semi-finished meat products. Scope of application of an innovative technological product. The study of an experimental device with a designed radiant flux reflector for roasting semi-finished meat products proves that the obtained technique for profiling reflectors of heat engineering systems is acceptable for the design of infrared equipment for food production and restaurant facilities. Using this approach allows to approach the solution of the problem of irregularity of irradiation of products during infrared roasting