Pub Date : 2021-06-30DOI: 10.35429/jtip.2021.12.5.17.23
M. Castillo-Téllez, B. Castillo‐Téllez, Luz María Hernández-Cruz, G. A. Mejía-Pérez
The drying process is very intensive in energy consumption. Mexico is a major producer of food, especially of varieties of chilies, with quality culinary and medicinal properties. The 65% of the national market as a dry product, which gives a benefit. In the drying process, the convective technology was used, using a horizontal tunnel with direct solar heating air. The kinetics of the solar dryer with direct heating is possible, with an average drying time of 16 hours of solar irradiance. The tests were performed in Temixco, Morelos, Mexico, located at 18 º 51 'of LN and 99º 14' of LO, with average values of 850 W/m2 irradiance maximum. The chamber temperatures were in a range between 31 and 45 °C. The air velocity range was set between 1.3 and 2.4 m/s. Final moisture contents of the dried chili were obtained in a range between 8% and 6% h.b. with an average drying velocity of 4.7 humidity degree/h. The solar direct drying is a technology that allows recovering and trying different agricultural surpluses and could promote the establishment of agro-industries.
{"title":"Study of the drying kinetics of red chili (Capsicum annuum) in an indirect solar dryer tunnel type","authors":"M. Castillo-Téllez, B. Castillo‐Téllez, Luz María Hernández-Cruz, G. A. Mejía-Pérez","doi":"10.35429/jtip.2021.12.5.17.23","DOIUrl":"https://doi.org/10.35429/jtip.2021.12.5.17.23","url":null,"abstract":"The drying process is very intensive in energy consumption. Mexico is a major producer of food, especially of varieties of chilies, with quality culinary and medicinal properties. The 65% of the national market as a dry product, which gives a benefit. In the drying process, the convective technology was used, using a horizontal tunnel with direct solar heating air. The kinetics of the solar dryer with direct heating is possible, with an average drying time of 16 hours of solar irradiance. The tests were performed in Temixco, Morelos, Mexico, located at 18 º 51 'of LN and 99º 14' of LO, with average values of 850 W/m2 irradiance maximum. The chamber temperatures were in a range between 31 and 45 °C. The air velocity range was set between 1.3 and 2.4 m/s. Final moisture contents of the dried chili were obtained in a range between 8% and 6% h.b. with an average drying velocity of 4.7 humidity degree/h. The solar direct drying is a technology that allows recovering and trying different agricultural surpluses and could promote the establishment of agro-industries.","PeriodicalId":339921,"journal":{"name":"Revista Tecnologías en Procesos Industriales","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122085462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-30DOI: 10.35429/jtip.2021.12.5.24.32
Francisco Tec-Acevedo, Mauricio Huchin-Miss, Francisco Demesa-López, Juan Ovando-Sierra
The following paper focuses on energy efficiency applied to a company dedicated to the conservation and freezing of seafood products located in the city of San Francisco de Campeche, Camp, Mexico. For this, a theoretical study is carried out to determine the energy saving potential of one of the refrigeration systems currently installed in the company to fulfill the hypothesis of obtaining savings of up to 3% in energy consumption by reducing 1 °C the condensing temperature of the system. The main thermal loads of the system are Mayan octopus, shrimp, and fish (various). With the help of the Genetron Properties Software, the different calculations are carried out by making variations in the condensation and conservation temperatures, without varying the thermal load, but considering a correct and incorrect heat exchange of the condensing units with the outside.
{"title":"Potencial of energy saving in the fish and seafood cold storage in San Francisco de Campeche","authors":"Francisco Tec-Acevedo, Mauricio Huchin-Miss, Francisco Demesa-López, Juan Ovando-Sierra","doi":"10.35429/jtip.2021.12.5.24.32","DOIUrl":"https://doi.org/10.35429/jtip.2021.12.5.24.32","url":null,"abstract":"The following paper focuses on energy efficiency applied to a company dedicated to the conservation and freezing of seafood products located in the city of San Francisco de Campeche, Camp, Mexico. For this, a theoretical study is carried out to determine the energy saving potential of one of the refrigeration systems currently installed in the company to fulfill the hypothesis of obtaining savings of up to 3% in energy consumption by reducing 1 °C the condensing temperature of the system. The main thermal loads of the system are Mayan octopus, shrimp, and fish (various). With the help of the Genetron Properties Software, the different calculations are carried out by making variations in the condensation and conservation temperatures, without varying the thermal load, but considering a correct and incorrect heat exchange of the condensing units with the outside.","PeriodicalId":339921,"journal":{"name":"Revista Tecnologías en Procesos Industriales","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129283697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-30DOI: 10.35429/jtip.2021.13.5.16.21
Mario Barrera-Moreno, R. Servin-Castañeda, I. Calderón-Ramos, Alejandro Pérez-Alvarado
The present study presents the relationship of temperature and deformation as well as the analysis of heat transfer and deformation produced during welding of a steel plate. The method consists of strategically welding a base metal plate (A-36) with a high-hardness filler material to obtain an overall increment in wear resistance. However, the thermal cycles generated during welding produced deformation, thus changing the flatness of the plate. Different sequences of welding were applied to obtain a relationship between the heat transfer and deformation. A filler material was applied to 100 holes (1/2” diameter and 8 mm depth) in a ½” steel plate. The temperature and deformation were measured for 3 different welding sequences. Plate 1 reached a final mean temperature of 467 °C and deformation of 0.016”, plate 2 reached 472.9 °C and -0.008”, and plate 3 reached 354.2 °C and 0.020”. The results indicate that the deformation is not function of the final temperature, instead the deformation is function of the slope of the curve temperature vs deformation. The behavior of the curve temperature vs deformation is linear for all cases studied, confirming the findings of the lowest deformation for plate 2 which exhibited the lowest slope.
{"title":"Analysis of the coefficient of linear relationship, generated by the exponential heating during the welding process for an A36 steel plate","authors":"Mario Barrera-Moreno, R. Servin-Castañeda, I. Calderón-Ramos, Alejandro Pérez-Alvarado","doi":"10.35429/jtip.2021.13.5.16.21","DOIUrl":"https://doi.org/10.35429/jtip.2021.13.5.16.21","url":null,"abstract":"The present study presents the relationship of temperature and deformation as well as the analysis of heat transfer and deformation produced during welding of a steel plate. The method consists of strategically welding a base metal plate (A-36) with a high-hardness filler material to obtain an overall increment in wear resistance. However, the thermal cycles generated during welding produced deformation, thus changing the flatness of the plate. Different sequences of welding were applied to obtain a relationship between the heat transfer and deformation. A filler material was applied to 100 holes (1/2” diameter and 8 mm depth) in a ½” steel plate. The temperature and deformation were measured for 3 different welding sequences. Plate 1 reached a final mean temperature of 467 °C and deformation of 0.016”, plate 2 reached 472.9 °C and -0.008”, and plate 3 reached 354.2 °C and 0.020”. The results indicate that the deformation is not function of the final temperature, instead the deformation is function of the slope of the curve temperature vs deformation. The behavior of the curve temperature vs deformation is linear for all cases studied, confirming the findings of the lowest deformation for plate 2 which exhibited the lowest slope.","PeriodicalId":339921,"journal":{"name":"Revista Tecnologías en Procesos Industriales","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133479030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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