Kakao kurutma tesisinde kullanılan püskürtme nozullarının tribolojik yapılarının incelenmesi
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Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kuruma; bir madde içinde bulunan sıvının uzaklaşmasıdır. Teknik anlamda kuruma, dış müdahale yapılarak madde içinde bulunan nem değişik metotlarla alınmasıdır. Püskürterek kurutma ise ürünün kurutma hücresindeki sıcak hava içerisine atomize edilerek, geniş bir yüzey kazandırılması ve böylece hızlı bir kuruma sağlanmasıdır.Deney yapılan bu tesiste püskürtme nozullarına kakao yüksek basınçla (180-200 bar) geldi.Kakaonun sıcaklığı püskürtme nozullarından geçerken 60°C dir.Aynı esnada kurutmaya hızlandırmak için hava ısıtıcı brülörden vantilatör yardımıyla 280-300°C sıcak su kakao kurutma haznesine yollandı.Kakaonun ilk olarak % 75 kurudu ve ani buharlaşmadan dolayı kakao sıcaklığı 60°C olarak kaldı. Haznede ilerlerken kakaonun geri kalan % 25 lik kısmı kurudu.Kakao hazneyi terk ederken 65-70°C ulaştı.Püskürtülen sıcak havada 95-100°C düştü.Her bir püskürtme nozulundan saatte bir 120 kg kakao geçirildi.Püskürtme nozulları ; 1.2379 soğuk iş takım çeliği,1.2550 sıcak iş rakım çeliği,1.3343 yüksek hız çeliği ve 1.4140 ıslah çeliği olmak üzere 4 adet takım çeliği kullanılarak üretildi.Bu 4 adet takım çelikleri teknik ölçülere göre işlendi,yüzeyleri parlatıldı,ısıl işlemle istenilen sertliğe getirilerek sertlikleri ölçüldü ve kakao kurutma tesisinde püskürtme nozulu olarak kullanıldı.Sonuç olarak püskürtme nozullarının kaç saat ömrü olduğu tespit edildi, ve meydana gelen aşınmaların analiz yapıldı.
Abstract
The method I want to deal with in this paper is that the product was atomized inside the hot air in a drying chamber,in this way a large surface was provided ,therefore, quick drying was ensured.In cacao dtying facility where this experment was done cacao was pushed in to the spray nozzles under high prussere of 180-200 bar.The heat of the cacao reached 60°C when it passed through the spray nozzles.In the meantime, to speed up drying hot water at ( 280-300°C ) was sent to the cacao drying chamber from the air heater burner by a vantilator. Firslty % 75 of cacao was dried and due to the sudden evaporation cacao temperature remained at 60°C.When cacao moved into drying chamber, % 25 of it dried .Cacao temperature reached 65-70°C when it left the drying chamber.Hot air which was sprayed to the drying chamber decreased to 95 -100°C.120 kgs of cacao were passed through each spray nozzles in one hour.Spray nozzles were made by using four different types of tool steel.Spray nozzles were processed according to the tecnical dimensions,were polished ,were brought to the desired hardness by thermal processes.Then spray nozzles hardness and surface roughness was measured before and after machinig & heat treatments ,in this way they were used in cacao drying facility.As a result,life-spans of the spray nozzles were determined after the experiment structure of tool steels were analyzed.
Abstract
The method I want to deal with in this paper is that the product was atomized inside the hot air in a drying chamber,in this way a large surface was provided ,therefore, quick drying was ensured.In cacao dtying facility where this experment was done cacao was pushed in to the spray nozzles under high prussere of 180-200 bar.The heat of the cacao reached 60°C when it passed through the spray nozzles.In the meantime, to speed up drying hot water at ( 280-300°C ) was sent to the cacao drying chamber from the air heater burner by a vantilator. Firslty % 75 of cacao was dried and due to the sudden evaporation cacao temperature remained at 60°C.When cacao moved into drying chamber, % 25 of it dried .Cacao temperature reached 65-70°C when it left the drying chamber.Hot air which was sprayed to the drying chamber decreased to 95 -100°C.120 kgs of cacao were passed through each spray nozzles in one hour.Spray nozzles were made by using four different types of tool steel.Spray nozzles were processed according to the tecnical dimensions,were polished ,were brought to the desired hardness by thermal processes.Then spray nozzles hardness and surface roughness was measured before and after machinig & heat treatments ,in this way they were used in cacao drying facility.As a result,life-spans of the spray nozzles were determined after the experiment structure of tool steels were analyzed.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Püskürtme Nozulı, Takım Çeliği, Püskürtmeli Kurutma, Kakao, Spray Nozzle, Tool Steels, Cacao Drying Facility, Cacao
