Analysis For Thermal Behavior And Saving Optimization Of Oil-water Mixture Frying Machine

Safe and clean frying equipment is a powerful tool at keeps food enterprises working and makes fried food safer.Materials are put into a fryer with a special basket directly by the traditional way,and they will be taken out together after flying.It produces greaves that fried again and again in the bottom of the fryer.These greaves make the oil more viscous and turbid,and this accelerated deterioration of the oil.As the result,the frequency of use of oil is reduced and the fried food becomes so bad that can affect the health of consumer.The oil-water mixture equipment is a new concept in fiying technology and has an excellent results,this machine separates greaves from oil and protects greaves from carbonized.That not only keeps the oil clean for long time but also reduces carcinogen.This equipment stops greaves from being fried again and again,and makes the fried food more healthy and delicious for consumers.But at present there is a weak point about oil-water mixture fryer;due to lack of research studies about thermal behavior of oil and water in frying vats during the process of oil-heating and food-frying this new concept can get attention of researchers for future findings.It is important to design and optimize energy efficient oil-water frying equipment.So it is significant to study the temperature distribution and thermal behavior of oil and water for designing and optimizing fryer scientifically.In this study FLUENT software was used to analyze temperature distribution and thermal behavior of oil and water to investigate the relationship between thermal characteristics of oil and water and factors such as cooling pipe diameter?arrangement of cooling pipe?heating power and oil-water mixture ratio.The main findings are as follows:1?Structure of YZL-60-type oil-water mixture machine was used to construct the model of frying vats for simulation.Standard model equation k-? was used to investigate the process of oil-heating of frying vats on FLUENT.Experimental key temperature values were found consistent with these simulation results.However,results showed that the maximum temperature differences of fried layer,transition layer and water layer were 8?,4 ? and 3? respectively2?probed some relations between thermal conductivity of oil and water and factors like diameter of cooling pipe?arrangement of cooling pipe?heating power and oil-water mixture ratio.The main results are as follows:(1)Oil-water interface decides the oil-water mixture ratio,and with the oil-water interface increased,the water will be more.The result showed that the heating time was least when the distance from the bottom to interface was 120mm.And it can be used for energy-saving purposes.(2)Both diameter of cooling pipe and arrangement of cooling pipe changed the temperature distribution of oil and water.The simulation results showed that the utilization of cooling pipe was highest when pipe diameter was 48mm and numbers of pipe rows were seven.(3)Heating time and power consumption decreased quickly when heating power varies from initial value to 4kw.Minor change was found when heating power increased continuously.(4)Time of oil-heating process was decreased two minutes when the section of heating pipe was changed from round to semicircle.So it saved lots of energy that can keep two fluorescent lamps whose power is 25w working for 8h.It could also improve the utilization of heating pipe and decrease loan of cooling equipment during the frying process.3?Optimized the structure of YZL-60-type oil-water mixture machine on FLUENT taking into account to fry chicken carcass based on the reliability of simulation model.