Ingeniería Civil y Mecánica

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Subject: search.filters.subject.CONVECCIÓN

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    Análisis de parámetros técnicos para mejora de eficiencia en quemadores de tubo radiante de un paso
    (Universidad Técnica de Ambato. Facultad de Ingeniería Civil y Mecánica, Carrera de Ingeniería Mecánica, 2025-02) Nuñez Chadán, Romel Sebastián; Cabrera Anda, Santiago Paúl
    This study explores the variation of technical parameters that enhance the efficiency of a single-pass radiant tube burner. The parameters considered in this analysis include secondary air temperature, gas travel length, and the presence of a static mixer, aiming to evaluate their impact on flame characteristics, energy performance, and temperature distribution. The adopted methodology combines theoretical and experimental analysis, utilizing measurement equipment such as a thermal imaging camera and a gas analyzer. The results indicate that the flame with preheated air at 90 degrees reaches a maximum temperature of 251.7 degrees, while the incorporation of the static mixer allows for a maximum temperature of 233.4 degrees. Reducing the gas travel length to 0.75 meters identifies a stable mid-radiant zone of 0.25 meters, with maximum temperatures ranging from 385 degrees to 465 degrees, achieved at 11 minutes. In terms of thermal efficiency, a useful energy output of 1.36 kW was obtained, with losses of 0.94 kW through flue gases, 0.147 kW through the walls, 0.0368 kW due to unburned solids, and other losses of 0.41 kW. This results in a thermal efficiency of 46.89 percent, compared to the 61.72 percent recorded in previous studies. The reduction in thermal efficiency can be attributed to the combination of the evaluated parameters, suggesting that while flame characteristics improve with air preheating and the metallic insert, the reduced gas travel length increases heat distribution, ultimately limiting overall performance.
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    Diseño y construcción de un prototipo de horno de convección forzada con una capacidad de 5 kg para la industria panificadora
    (Universidad Técnica de Ambato. Facultad de Ingeniería Civil y Mecánica, Carrera de Ingeniería Mecánica, 2024-08) Núñez Arroba, Ariel Patricio; Villacís Verdezoto, Joel Sebastián; Cabrera Anda, Santiago Paúl
    The bakery industry is faced with the need to increase production speed due to society's growing demand for bakery products. In this context, forced convection ovens have proven to be a more efficient solution compared to static ovens, offering efficiency comparable to that of rotary ovens. A prototype of a forced convection oven was designed and built for the Rico Pan bakery, located in the parish of Santa Rosa. Both the static and dynamic mechanical elements of the oven were made of AISI 430 stainless steel due to its resistance to corrosion, guaranteeing durability and reliability. The oven includes fans that generate forced convection, allowing a homogeneous distribution of heat and, therefore, uniform baking of the products. The oven capacity is 5 kg of product and has a useful interior volume of 0.24 cubic meters, managing to operate efficiently in a temperature range of 125 to 180 degrees Celsius for a time of 20 to 25 minutes, ensuring thermal stability. As a result, in the operating tests, negligible levels of carbon monoxide were detected, which is a positive indicator for both human consumption and environmental impact, however, certain areas were found inside the furnace chamber where there are energy losses, for this reason, in terms of efficiency, the system reached 29.62 percent, which is optimal for this type of operation.
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    Análisis de parámetros de combustión en prototipo de quemador radiante de GLP experimental sin recuperación y su influencia sobre el aprovechamiento energético
    (Universidad Técnica de Ambato. Facultad de Ingeniería Civil y Mecánica, Carrera de Ingeniería Mecánica, 2023-09) Llamuca Paguay, Jonathan Alexis; Velastegui Quisimalin, Lizbeth Carolina; Cabrera Anda, Santiago Paúl
    This project proposes the variation of combustion parameters as fuel pressure and injector design in an experimental LPG radiant burner prototype without recovery, to determine its influence on: energy using, flame parameters and temperature distribution in the radiant tube. The methodology combines theoretical and experimental analysis, using this measurement instruments: thermographic camera and gas analyzer. The characteristics prototype are 1.79kW power, length 1.1m, tube diameter 0.10m and injector diameter 0.5mm. The energy using includes: heat transfer 0.59 kW by natural convection and 1.05kW by radiation, losses 0.98 kW by combustion gases, 0.0918 kW by convection in walls and 0.037 kW in unburned solids, this represents a thermal efficiency between 43 and 62 percent. A real combustion reaction with 127 percent of theoretical air is proposed, which allowed identifying a radiant medium zone with thermal stability of 0.45 m length and maximum temperatures between 320 to 460 Celsius degrees reached in 660 seconds (11 min) approximately. An analysis with a bidimensional model for the internal gas flow was applied to simulate the behavior of temperature, density, velocity, and particle trajectory.
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    Diagnóstico termográfico en equipos mecánicos consumidores de vapor del área seca de la empresa Tenería Díaz Cía. Ltda. para la determinación de pérdidas térmicas
    (Universidad Técnica de Ambato. Facultad de Ingeniería Civil y Mecánica. Carrera de Ingeniería Mecánica, 2017) Briseño Sánchez, Milton Fernando; Escobar Luna, Luis Eduardo
    The present experimental work refers to the determination of heat losses by convection and radiation in the equipment consuming steam of the company Tenería Díaz Cía. Ltda., by means of a thermographic diagnostic. In addition, the areas of overheating, temperature variation and inspection of the steam distribution pipelines were visualized. Measurements were made during the working day, in the morning, midday and afternoon because the demands of the equipment at work vary during these periods. In the thermographic inspection the images were taken of the elements that present abnormal temperatures and higher than the environment, and then take corrective measures on certain elements. In relation to the steam distribution pipelines, a visual and thermographic analysis of the pipe sections found without thermal insulation and having high temperatures were performed, to carry out the relevant calculations and then to put a thermal insulation of characteristics such as wool spout of glass and finally evaluate the energy and economic savings obtained by placing said insulation. In addition, a steam trap was selected for the return pipe of the plate which shows a high temperature and direct connection to the sump, through the guide of selection of steam traps of the company Spirax Sarco which directed us towards one that can meet the requirements of the system. For the estimation of the thermal losses by convection, in each equipment a procedure was performed according to the area of heat transfer, either horizontal, vertical or inclined, using correlations and estimates that allowed we to first determine the convection coefficient, for later obtain the losses by convection. In parallel, the radiation losses in each section of the equipment taken as abnormal temperatures and representing losses of heat were determined.
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    Estudio de los parámetros termo físicos en el proceso de secado artesanal de Okara de soya en horno de convección a gas
    (Universidad Técnica de Ambato. Facultad de Ingeniería Civil y Mecánica. Carrera de Ingeniería Mecánica, 2017) Tello Carrillo, Omar Santiago; Cabrera Anda, Santiago Paúl
    The present work deals with the study of the thermo-physical parameters in the process of drying of Okara soy in a gas convection oven in the industry dedicated to the production of soy products. In which as a general objective of the experimental project is to analyze the thermo-physical parameters in the process of artesian drying of soybean okara in a gas convection oven by means of experimental research for the micro enterprise Alimentos de Santiago. The parameters to be studied in this project are based on the temperature for the drying of this type of product, as well as the humidity which is influential in the drying time by direct observation. Previous tests were performed in which the mass, LPG pressure, number of stirrings of the product per process, speed of movement of the air inside the chamber or oven were varied, as was the speed at which the drum rotates inside the chamber Of drying. As thermo-physical parameters for the final tests were established a mass of 0.5 kg of okara, low pressure of 2.7576 kPa (0.4 psi) drying temperature of 70 ° C drum rotation of 18.2 rpm, Speed of air circulating within the chamber of 5.4 m / s. Finally, it was concluded that the most influential thermophilic parameter in soybean okara drying is the agitation of the product during the process, which was 16 times, in which a reduction of the drying time was obtained by 43.75% using Low pressure, apart from improving the time also improved the decline by 42.85%.