Análisis térmico para el proceso de secado de fideo tipo Regin en la empresa Industrias Catedral S.A, para determinar su eficiencia

Abstract

The experimental work begins due to the need to have an updated energy study regarding the evaluation of thermal efficiency levels in the noodle drying process of tunnel 1 in the company Industrias Catedral S.A; based on the need to quantify the heat used in a typical drying chamber, as well as the most representative energy losses generated in the production of noodles. In the experimental process of calculating the thermal efficiency, it began with the identification of the thermophysical parameters of the raw material, as well as the evaluation of the standard noodle production. The data collection and measurements of normal operating temperatures of the radiator, temperature in the trays, air speed at the outlet of the fans, speed in air outlets, heat used for the drying of noodles, fundamental factors that intervene in the analysis of heat transfer and utilization within a static drying chamber of type trays. As a result, the supplied heat was analyzed in a type chamber, for region noodles, the regin noodles take advantage of 4,067