Search results for: Duško Salemović

Authors: Aleksandar Dedić, Duško Salemović, Matilda Lazić, Dragan Halas

Abstract:

The aim of the paper was the thermal balance control of vertical kiln dryer indirect type (VSU-36) for drying sunflower seed, produced by “Cer” - Cacak, capacity 39 [t/h]. The balance control was executed because the dryer was damaged by NATO bombing in 1999, and it was planned for its reconstruction. The structural and geometric characteristics of the dryer were known, and it was necessary to determine the parameters of wet air as a drying agent and the sunflower seeds. The thermal balance control was the basis for the replacement of damaged parts of the dryer during its reconstruction. After that, it was necessary to perform the subsequent calculation of strength. The accuracy of strength had a large influence on the cost-effectiveness and safety of a single drying chamber. Also, the work provides guidelines for the regimes of drying grain crops with an explanation of the specificity of drying sunflowers.

Keywords: Sunflower seeds, regimes of drying, vertical kiln dryer, thermal analysis.

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Authors: Duško Salemović, Aleksandar Dedić, Matilda Lazić, Dragan Halas

Abstract:

The paper presents the conceptual solution for the final cooling of the chocolate dressing of biscuit in one confectionary factory in Serbia. The proposed concept solution was derived from the desired technological process of final cooling of biscuit and the required process parameters that were to be achieved, and which were an integral part of the project task. The desired process parameters for achieving proper hardening and coating formation are: the exchanged amount of heat in the time unit between the two media (air and chocolate dressing), speed of air inside the tunnel cooler and the surface of all biscuits in contact with the air. These parameters were calculated in the paper. The final cooling of chocolate dressing on biscuits could be optimized by changing process parameters and dimensions of the tunnel cooler, and looking for the appropriate values for them. The accurate temperature predictions and fluid flow analysis could be conducted by using heat balance and flow balance equations having in mind theory of similarity. Furthermore, some parameters were adopted from previous technology process, such as: inlet temperature of biscuits and input air temperature. A thermal calculation was carried out and it was demonstrated that the percentage error between the contact surface of the air and the chocolate biscuit topping, which is obtained from the heat balance and geometrically 0.67%, which is very good agreement. This enabled quality of the cooling process of chocolate dressing applied on biscuit and hardness of its coating.

Keywords: Air, chocolate dressing, cooling, heat balance.

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