Citas bibligráficas
Martínez, J., (2021). Determinación de la capacidad operativa del túnel de congelación de la empresa SERINPES S.A. [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5255
Martínez, J., Determinación de la capacidad operativa del túnel de congelación de la empresa SERINPES S.A. []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/5255
@misc{renati/1116070,
title = "Determinación de la capacidad operativa del túnel de congelación de la empresa SERINPES S.A.",
author = "Martínez Cajahuanca, Jane Milagro",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
The main objective of this degree work was to determine the operational capacity of the freezing tunnel of the company Servicios Industriales Pesqueros S.A. For the development of this, 6 activities were used: in the first, the current state of conservation and operation of the freezing tunnel was inspected, in the second, operational parameters of the technical sheet of the freezing tunnel were collected, such as the design capacity of the tunnel which will then be used for subsequent comparison, in the third and fourth the following operating parameters were measured and analyzed at the beginning and end of the freezing process of the "Whole gutted parakeet without gills", in the 40 selected points: The air velocity, in which its distribution inside the tunnel is not uniform, present speeds of 1.8 m / s to 4.4 m / s in the points close to the fans, of 1.3 m / s to 4.2 m / s in the distant points of the fans, at the points closest to the tunnel floor (lower levels) presented speeds of 3.8 m / s to 4.4 m / s, at the middle levels they were 3.2 m / s at 3.6 m / s, and at the upper levels (close to to the roof of the tunnel) presented speeds of 1.3 m / s to 2.6 m / s; and the freezing temperature in the center of the product, in which its distribution inside the tunnel at the end of the freezing process is not uniform, it presents temperatures of -25 ° C to -11 ° C at the points closest to the fans, from -24 ° C to -10.5 ° C at the points furthest from the fans, -25.3 ° C to -21.6 ° C at the points closest to the tunnel floor and -14.9 ° C to -10.5 °C at the points closest to the roof of the tunnel. In the fifth, the real operating capacity of the freezing tunnel was determined, calculated using mathematical formulas that determine the dependent and independent thermal loads in freezing the product, this being 66570.1 Kcal / h or 77.2 Kw and, finally, in the sixth activity, the real capacity was compared with the 75 Kw design capacity (obtained from the technical sheet) of the freezing tunnel, resulting in the actual capacity greater than the design capacity. This difference indicates that the tunnel is working above its maximum capacity, it is overloaded with product (1046 additional kg), to this is added the poor distribution of air speed inside the tunnel; and due to all the aforementioned, the non-uniform freezing time for the "Whole gutted mahi mahi without gill" 10 cm thick was 10 hours. And according to bibliography, said product should take between 5 to 6 hours of freezing to freeze up to a temperature of -18 °C or -20 °C.
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