Air pollution in industrial enterprises

Airborne pumps

basic principle of ventilation

Centrifugal exhaust veshilyatory

Determination of air exchange

dust control

Exhaust System

Forced ventilation on confectionery

Hourly values

mist of water vapor

pressure loss in the flare emissions

radioactive dust

scheme of the central pressure inlet system

Special prechamber

temperature gradient

Ventilation at bakeries

Ventilation in the Confectionery Factory

ventilation when dealing with heat


supply plant

Supply plant, serving the firing room, usually beskalorifernaya heated outdoor air due to internal mixing. Warm air is usually taken from the upper zone of the main shop on the furnaces. In this case, is formed in the combustion compartment pressurization, which is permissible in view of the complete isolation of the room. All incoming air - the outer and inner core of the plant - is removed through the exhaust shafts and roof fans. Supply plant flue branch filters are not supplied. The fans are usually axial, air is concentrated in the upper or middle zones. Supply air temperature may be +12 В° C Mnogostvorchatye valves installed in the inlets, for indoor and outdoor air is desirable to automate. On the outside air valve electrically.

Ventilation hlebohranilischa calculated to remove heat and moisture released from the cooling of bread. When the eight-store bread believe that the room allocated water vapor in the amount of 2,5% of the average hourly quantity of grain. In a more long-term storage of sweat should be considered equal to 3% of the average hourly quantity of grain. Heat generated by the bread, for the same storage conditions are taking 22 kcal / kg based on the average hourly quantity of grain. If longer storage heat should be increased to 25 kcal / kg.

These figures are valid in the case of the open storage of bread - on shelves, on trucks or in containers.

Need to stipulate that artificial cooling of bread in special chambers in practice has not caught on, and rarely used. When cooled bread in the last chambers are located in the main shop. Hlebohranilische as such is absent.

General ventilation hlebohranilischa calculated using the graphical-analytical /-d chart. Angular coefficient of the order of 1200-1500.

Supply air is concentrated or scattered, in the latter case - diffuser in the work zone. In this case, the temperature gradient is taken 0,6-0,8. Natural ventilation through shafts or vents. Here it is essential to take measures to prevent the drops from the mines.

Multiplicity exchange hlebohranilischah happens to 10, rarely more.

In yeast and brew offices ventilation is aimed at combating excessive heat and moisture. Vlagovydeleniya arise mainly from the open mirror yeast and brewing vats. Supply air in yeast and brew served in a branch of the work zone diffuser.

hood natural or mechanical.

Chillers na bakeries, usually freon. Ventilation chillers arranged general exchange of supply and exhaust. Ventilation should provide fresh air flow to twice the volume of the hood by not less than five times the volume. The exhaust system is also a n emergency. Exhaust air is produced from the lower zone close to the refrigeration equipment.

In the rooms for cleaning equipment in washing baths are arranged side-sided pumps. The volume of exhaust air shall be appointed at the rate of 1500-1600 m3 / h per 1 m2 of mirror bath. One-sided suction side arranged and bathrooms for washing eggs. Here, perhaps a small selection of chlorine. The volume of exhaust air 500 m3 / h for one bath.

To support the bakery premises in which no significant pollutant emissions, air is determined by the multiplicity. The multiplicity of air in some areas of bakeries (in r / h):

dosing compartment ........... 6-8
solerastvoritelnoe Department ........ 3-4
yaytsebitnaya .................. 4-5
Mortar node ............... 5-6
storage of raw materials ................ 1-2
Waste ............... 2-3
Charging trucks ........... 10-12
Alkaline ................... 6-8
Expedition .................. 2-3
cardboard shop ............... 5-6
preparation of raw materials ............... 2-3
Branch stacking pastries and cakes .... 2-3

Inside the expedition have openings for the issuance of bread necessarily unit-air heat shields.