Student name:
IDOEPELBAUM
Department:
MECHANICAL ENGINEERING
Advisor name:DR.
GIDI GOLDWINE
APRACTICAL DISHESDRYINGSOLUTIONFOR
RESTAURANTSANDKITCHENS
2014
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2
In order toprove concept feasibility, experimentsweremadeusing acustomized
prototype, in avariety of environment conditions andparameters. Thegoalwas
aiming at the nucleate boiling phenomenon, byestimating the heat flux order of
magnitude. in order tocomplete this, asuper - positioned heat transfermodelwas
created. In addition, the necessity of anexternal heat sourcewasexaminedaswell.
EXPERIMENTSSETUP &MODEL
Rotaryvane
vacuum pump
Customized
PMMA vacuum
camber
When the pressure goesdown, the droplet
saturation temperaturealso dropsanda
nucleation boiling begins. As the timepasses, the
droplet “evacuates” the heat from the dish border.
In order tocompensate this, the dishmust transfer
heat from its inner layers to the exterior border via
conduction. From the numeric iterations, thework
configurationwasdefined asnumerous very short
vacuum pumping cycles, combinedwithpressure
relief midstages tomaintainsufficient surface
temperaturedifferences for anoptimal process.
A restaurant application
CADmodelwasdesigned
andanalyzed, basedon the
prototypespecs and the
experiments conclusions.
DROPLET
LATENT HEAT
SENSIBLE HEAT
HEATCONDUCTIONWITHINTHEDISH
AIRCONVECTION
"
Surface
dt
q
K
dx
=
droplet
fg
Q m h
= ⋅
convective
"
(
)
q
hT T
∞
= −
droplet
droplet p
Q m C T
=
∆
WARM INNERLAYERS
COOLBORDER
Rectangular
supports
Double row
configuration
Horizontal
cylinder for
maximum
strength
Specs
75 liter
PMMA
0.5X0.5X0.6m
