Authors:
S. V. SHIKHALEV, candidate of technical sciences, assistant professor,
G. B. PISCHIKOV, doctor of technical sciences,
V. A. LAZAREV, candidate of technical sciences,
I. F. RESHETNIKOV, candidate of technical sciences, assistant professor,
Ural State University of Economics (62 8 Marta Str., 620144, Ekaterinburg)
Abstract. In the article modern approaches are considered in the design and development of rational designs for cookers with a jacket, which provide for improved energy efficiency, metal and material consumption with observance of technological and operational characteristics. A new method for calculating the optimal forms of the heat transfer surface of the cooking vessels of apparatus is presented on the basis of the method for studying the function of several variables on an extremum. Studies were carried out for the six most common forms of working capacities of cookers with a jacket of the food industry and public catering: cylindrical tanks with a hemispherical and flat bottom, rectangular, trough-shaped and a capacity in the form of a polesphere. The capacity of all cooking vessels was assumed to be the same. The results of the calculation are tabulated in the form of geometric parameters, for which the surface of the vessel is minimal. A detailed example of a mathematical analysis of the geometric parameters of a vessel made in the form of a horizontal half cylinder with a vertical rectangular shell is given. It is shown that the smallest surface has a vessel with a hemispherical bottom, transforming into a cylindrical shell, the height of which is half the diameter of the hemisphere. With the same capacity, the surface area of the cooking vessel of a cylindrical vessel with a flat bottom and a trough shape is higher by 6.3 %, and 17.2 %, respectively.
Keywords: food cooking apparatus, metal consumption, surface area, energy efficiency, functional dependence, shirt, geometric parameters.
