Justification of thermodynamic efficiency of the new air heat pump in the system of redistribution of energy resources at the enterprise

Abstract

The article evaluates the energy resources of the components of the environment and the prospects for their use on the redistribution with the creation of local zones of cooling and heating. The physical basis of the principle and systems of redistribution and transformations of energy resources of environments with coverage of the role of compensation processes is given. The use of closed energy circuits with intermediate energy sources, which are subject to phase transitions of evaporation and condensation, and data of energy potentials of ambient air, which are practically achievable for use on this basis, is proposed. The article shows the advantages of arranging systems for redistribution of thermal potentials based on the use of phase transitions of material media. Determination of energy balances of energy redistribution systems is carried out with the indication that in the end, such a method is the most energy-efficient. Upon completion of technological tasks, local areas with different energy potentials and temperatures degrade in dissipation processes and transform to the level of environmental indicators. This means interfering with the environment only at the level of energy costs in compensation processes. The article shows the transition to secondary recovery systems of energy resources based on the use of primary energy sources in environmental transformations at the levels of increasing their energy potentials and providing phase transitions with appropriate mathematical formalizations. A regression analysis of the feasibility of using primary energy potentials is given. It is proved that in the heat pump due to the generated mechanical energy the heat return at the level of the lost one. The estimation of the general condition of processes at power effects is given. The offered air pump and system of realization of a refrigerating cycle are considered. The redistribution of energy potentials of natural, forcibly created environments or systems and the synthesis on this basis of powerful heat fluxes in combination with advanced control methods, allows you to control their values of thermodynamic parameters.

Energy Saving Thermal Systems on the Mobile Platform of the Mini-Bakery

“…The authors of [13] logically and consistently supplemented the capabilities of heat exchangers with the help of heat recovery in drying units of the food processing industry. In the work of the authors [14], it was noted that the systematic approach to the recovery of industrial thermal waste can be evaluated by the level of reduction of the impact on the ecology of the environment.…”

Dynamics of interfacial interaction between components during mixing

“…Початковими умовами змішувального процесу є дотримання рецептури компонентів. Перемішування та збивання напівфабрикатів для хлібопекарського та кондитерського виробництва має свої визначені стадії Stadnyk et al, 2021a). Процеси перемішування, збивання й піноутворення за своєю суттю одинакові, та полягають у диспергуванні газу в рідині.…”

Формування Сировинної Бази Та Засоби Виробництва Харчової Промисловості України

“…Agricultural raw materials are distinguished by certain features that significantly affect the activities of food industry enterprises. These resources are renewable, ISSN 2567-5273 www.moderntechno.de 34 multi-component, interchangeable, seasonal, not easily transportable, require economical use, integration with related industries, storage and creation of auxiliary industries, such as elevator-warehouse, refrigeration, etc [12,13,15]. The food industry of Ukraine is almost completely supplied with raw materials from its own sources, but in case of shortage, raw materials are imported from other countries, which creates dependence of the industry on supplies of imported raw materials.…”

“…Unfortunately, waste as a result of processing is 20-25% of the total amount of raw materials. Therefore, it is very important to introduce low-waste and zero-waste technologies into the production of food products, to increase the use of waste as secondary raw materials in the production of additional products [5,9,12].…”