Diseño térmico de una cabina para el calentamiento de 6 m^3 miel de abeja mediante convección forzada en la microempresa ‘Mieles y Colmenas’

Abstract

The necessity of the community to store a great quantity of honey of bee allowed to carry out the present work, this product had to be conserved in a room able to avoid its crystallization, 6 m^3 was the quantity that was conserved. Several losses could be generated by not storing it without any kind of control of temperature, humidity, and pressure, because the honey could reach the point of crystallization, fermentation or in the worst case its cooked. The chamber to be used for heating the honey was designed based on a brief analysis of the requirements to avoid crystallization and fermentation of the honey. The working range determined in this document was analyzed theoretically by means of the operation of a heating cabin. The ambient temperature inside the room and the time it will take to reach that temperature are very important variables to avoid honey crystallization problems, being 50 C the ideal temperature for the storage of this product. Finally, the economic analysis necessary to cover the costs of the chamber and its design, as well as the components of the heating and control system will be addressed in the concluding part of the paper. In addition to obtain the necessary parameters for the ideal working of the chamber, a simulation was carried out in ANSYS software with the intention of corroborating its operation.