Rashladne komore za hlađenje ribe

undergraduate thesis

• Title (english): Fish cold stores
• Author: Jure Stošić
• Mentor: Vladimir Soldo (mentor)
• Granter: University of Zagreb; Faculty of Mechanical Engineering and Naval Architecture; Zagreb
• Defense date and country: 2015-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Mechanical Engineering; Process Energy Engineering

Abstract

Tunel za duboko zamrzavanje ribe je važan element u proizvodnji ribljih prerađevina. Riba se zamrzava velikom brzinom uslijed intenzivnog strujanja zraka i niskih temperatura na isparivaču, a vrijeme trajanja smrzavanja je sat po toni. U projektiranom tunelu za zamrzavanje temperatura isparavanja radne tvari iznosi -42°C. Riba koja ulazi u tunel je prethodno ohlađena prilikom transporta na temperaturu 1°C. Ovakav način tretiranja ribe, tzv. „šok smrzavanje“ osigurava visoku kakvoću ribljih prerađevina zbog formiranja malih kristala koji ne probijaju opne tkiva. Uvjeti u tunelu se osiguravaju pomoću dva isparivača ukupnog učina 98 kW. Korištena radna tvar je amonijak, a ovako niske temperature isparavanja osiguravaju se dvostupanjskom kompresijom i dvostupanjskim prigušenjem. Nakon što se postupak smrzavanja završi, riba se transportira u rashladne komore. Rashladne komore su bitne za očuvanje postignute kvalitete uslijed prethodnih procesa. Temperatura isparavanja radne tvari u komorama za zamrzavanje je -32°C. Uvjeti u komorama osigurani su pomoću dva isparivača ukupnog učina 36 kW. Radna tvar je R404A. U uvodnom djelu rada ukratko su opisane izvedbe rashladnih komora, načini smrzavanja i skladištenja te utjecajni faktori na kvalitetu ribe. Također je napravljen proračun učinka hladionica i tunela za zamrzavanje i tehnički proračun komponenti obaju sustava. Na kraju su prikazane sheme spajanja i automatske regulacije te dispozicijski crtež strojarnice za oba sustava.

Abstract (english)

Deep freezing tunnel is very important elemement in fishery production. The fish is frozen rapidly due to intense air flow and lowtemperatures on the evaporator. The duration of freezing is an hour per tonne. The projected evaporation temperature of the refrigerant in deep freezing tunnel is -42°C. The fish thatis entering the tunnel is previously cooled during transport to the temperature of 1°C. This way of handling the fish, called. "shock freezing" ensures high quality of fishery products due to the formation of small crystals that do not harm the membrane of tissue. Tunnel conditionsare provided with two evaporators at total output of 98 kW. Used refrigerant is ammonia, and thus low evaporationtemperature is ensured with two-stage compression and two-stage damping. After the freezing process is complete, the fish is transported to the cold stores. Cold stores are important for the conservation of the quality achieved in the previous process. Evaporation temperature of refrigerant in freezers is -32 ° C. Conditions in stores are ensured with two evaporators at total output of 36 kW. Refrigerant is R404A. In the introductionare summarized types of cold stores, freezing and storage methods and the influencing factors on the quality of the fish. Also is made estimation of cooling loadfor cold stores and deep freezing tunnel and estimation of technical components for both systems. Finally are presented schemes ofconnection and automatic control and disposition drawing of engine room for both systems

• Keywords: rashladne komore; tunel za zamrzavanje; toplinsko opterećenje
• Keywords (english): cold stores; deep freezing tunnel; heat load
• Language: croatian
• URN:NBN: urn:nbn:hr:235:183678
• Study programme: Title: Mechanical Engineering; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka strojarstva (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka strojarstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-05-22 14:46:47