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首页> 外文会议>Fifth International Conference on Engineering Structural Integrity Assessment, 5th, Sep 2000, Cambridge, UK >MASTERING LIFETIME ISSUES IN FOOD INDUSTRY EQUIPMENT
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MASTERING LIFETIME ISSUES IN FOOD INDUSTRY EQUIPMENT

机译：掌握食品工业设备中的使用寿命问题

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摘要

In the food industry, equipment may be subjected to thermal transients. Severe thermal loading in combination with inadequate mechanical design may reduce the equipment's lifetime considerably. The paper illustrates how proper consideration of fatigue in the design may prevent the equipment from premature failures and the plant from production losses. The first example concerns an existing deodoriser suffering frequently from cracks appearing before the end of the warranty period granted by the supplier. In this case, process optimisation and radical design changes increased the lifetime of the equipment from less than 6 months to more than 20 years. The second example deals with a dry condensing installation at the design stage. Thanks to simultaneous thermodynamic engineering and design for fatigue of the equipment's critical areas, both supplier and client benefit from a guaranteed increased lifetime.
机译：在食品工业中，设备可能会遭受热瞬变的影响。严重的热负荷加上不充分的机械设计可能会大大缩短设备的使用寿命。本文说明了如何在设计中适当考虑疲劳，可以防止设备过早发生故障，防止工厂遭受生产损失。第一个例子涉及现有的除臭剂，该除臭剂经常在供应商授予的保修期结束之前出现裂纹。在这种情况下，工艺优化和彻底的设计变更可将设备的使用寿命从不到6个月延长至20多年。第二个示例在设计阶段涉及干式冷凝装置。由于同时进行了热力学工程和设计，以消除设备关键区域的疲劳，供应商和客户都受益于延长使用寿命的保证。

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