Preliminary design and thermal analysis of device for finish cooling Jaffa biscuits in a.d. 'Jaffa'- Crvenka

• Main Authors: Salemović Duško R., Dedić Aleksandar Đ., Vrakela Milorad R., Halas Dragan P.
• Format: Article
• Language: English
• Published: Savez inženjera i tehničara Srbije 2015-01-01
• Series: Tehnika
• Subjects: chocolate topping; air; cooling; heat balance
• Online Access: http://scindeks-clanci.ceon.rs/data/pdf/0040-2176/2015/0040-21761503463S.pdf
• ISSN: 0040-2176; 2560-3086

In this paper preliminary design of device for finish cooling chocolate topping of biscuits in A.D. 'Jaffa'- Crvenka was done. The proposed preliminary design followed by the required technological process of finish cooling biscuits and required parameters of process which was supposed to get and which represented part of project task. Thermal analysis was made and obtained percentage error between surface contact of the air and chocolate topping, obtained from heat balance and geometrical over proposed preliminary design, wasn't more than 0.67%. This is a preliminary design completely justified because using required length of belt conveyor receive required temperature of chocolate topping at the end of the cooling process.