Methods for modifying the design of heating devices for food production based on the principles of in-plane heat conveyance

Increasing the efficiency of using thermal energy requires theoretical and experimental studies to improve the design and modification of thermal blocks for food production. The solution to this problem should be complex and based on the study of the functions of heat propagation from various structures of its sources. Theoretical and experimental studies carried out in order to modify the design of heating devices for food production and based on the principles of in-plane heat transfer, the choice of a heat source in the form of a plane is based on the study of the function of heat propagation from point, cylindrical and planar sources. Experimental studies to improve the designs of thermal blocks were carried out to select ways to reduce heat loss in thermal blocks of food machines for food production. It has been established that the most effective method for solving the problem of reducing heat loss is the method of gas- dynamic spraying of a special component composition with heat resistance, storage capacity, durability and low thermal conductivity.