Thesis EVALUACIÓN TÉCNICA DEL PROCESO DE COMBUSTIÓN Y DE EFICIENCIA ENERGÉTICA DE UN HORNO INDUSTRIAL PANADERO
Date
2018
Authors
RUBIO ARELLANO, PATRICIO IGNACIO
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Abstract
El presente trabajo consiste en una evaluación técnica del proceso de combustióny de eficiencia energética de un horno industrial convencional de baja potencia, demarca Top Gas, modelo HSI 58-1. Para ello se implementó un sistema de medición deflujos, temperaturas y gases de combustión para la máxima y mínima potencia deoperación del horno industrial. Luego se realiza la evaluación de los parámetrosoperacionales y la eficiencia del horno industrial, considerando particularmente lacocción de panes, y se proponen optimizaciones al diseño y su operación.El desarrollo del trabajo considera las siguientes etapas: En primer lugar sepresentan las tecnologías de hornos que utiliza el gremio panadero. Luego semuestran las características técnicas del horno objeto del estudio, detallando el diseñoy el procedimiento experimental, con los respectivos sistemas de medición. Se operael horno en máxima y mínima potencia, evaluando las temperaturas de aire interior,paredes internas y externas, composición y temperatura de gases de escape, ytemperatura del pan durante el proceso de cocción. Se calculan y analizan losbalances de masa y energía, la eficiencia del proceso, los indicadores deproductividad de cocción de pan, y los rendimientos de combustión y quemado. Enbase a los resultados obtenidos, se proponen optimizaciones al diseño y operación delhorno industrial.Se concluye que el horno posee una eficiencia del 9,69% en máxima potencia (6,12[kW] promedio) y del 8,19% en mínima potencia (5,27 [kW] promedio) para elproceso de cocción de pan de 4,75 [kg] y 5,32 [kg] respectivamente. Finalmente seplantea el cambio de las gomas selladoras de la puerta como una mejora al diseño delhorno industrial, de manera de evitar filtraciones de los gases de escape.
This paper consists of a technical evaluation of the combustion process andenergy efficiency of a conventional low power industrial oven, brand Top Gas, modelHSI 58-1. To this end, a system for measuring flows, temperatures and combustiongases in this oven was implemented for maximum and minimum operation power.Then the evaluation of the operational parameters and the efficiency of the industrialoven was made, considering particularly the breads baking, and optimizations areproposed to the design and its operation.The development of the paper considers the following stages: First of all, the ovenstechnologies used by the baker's guild are presented. Then the technicalcharacteristics of the oven (object of the study) are shown, detailing the experimentaldesign and procedure, with the respective measurement systems. The oven is operatedon maximum and minimum power, evaluating the interior air temperatures, internaland external walls, composition and temperature of exhaust gases, and breadtemperature during the cooking process. The mass and energy balances, the processefficiency, the bread baking productivity indicators, and the combustion and burningperformance are calculated and analyzed. Based on the results obtained,optimizations are proposed to the design and operation of the industrial oven.It is concluded that the oven has an efficiency of 9,69% on maximum power (6,12[kW]) and 8,19% on minimum power (5,27 [kW]) for the bread baking process of4,75 [kg] and 5,32 [kg] respectively. Finally, the change of the sealing grommets ofthe door is considered as an improvement to the design of the industrial oven, in orderto avoid leakage of the exhaust gases.
This paper consists of a technical evaluation of the combustion process andenergy efficiency of a conventional low power industrial oven, brand Top Gas, modelHSI 58-1. To this end, a system for measuring flows, temperatures and combustiongases in this oven was implemented for maximum and minimum operation power.Then the evaluation of the operational parameters and the efficiency of the industrialoven was made, considering particularly the breads baking, and optimizations areproposed to the design and its operation.The development of the paper considers the following stages: First of all, the ovenstechnologies used by the baker's guild are presented. Then the technicalcharacteristics of the oven (object of the study) are shown, detailing the experimentaldesign and procedure, with the respective measurement systems. The oven is operatedon maximum and minimum power, evaluating the interior air temperatures, internaland external walls, composition and temperature of exhaust gases, and breadtemperature during the cooking process. The mass and energy balances, the processefficiency, the bread baking productivity indicators, and the combustion and burningperformance are calculated and analyzed. Based on the results obtained,optimizations are proposed to the design and operation of the industrial oven.It is concluded that the oven has an efficiency of 9,69% on maximum power (6,12[kW]) and 8,19% on minimum power (5,27 [kW]) for the bread baking process of4,75 [kg] and 5,32 [kg] respectively. Finally, the change of the sealing grommets ofthe door is considered as an improvement to the design of the industrial oven, in orderto avoid leakage of the exhaust gases.
Description
Catalogado desde la version PDF de la tesis.
Keywords
EFICIENCIA ENERGETICA , HORNO INDUSTRIAL PANADERO , PANADERIA , QUEMPIN