Innovation of Energy Technologies of Food Raw Material Dehydration and Extraction

Abstract

The researchings of raw material dehydration and extraction are analyzed. The energy problems of product dehydration processes are analyzed. It is shown that recent trends in the development of heat and mass transfer technology are associated with the use of electromagnetic energy generators. The aim of the work is reduction of energy consumption during liquid phase removing from solid plant raw material and reduction of product losses from oil-containing food-industry waste. Achievement of this aim lies with a hypothesis that the use of electromagnetic energy sources in the process of removing moisture from food raw material containing a solid phase will allow to form an additional flow of the liquid phase, in addition to the traditional outlet of the vapor phase. The driving force of such a flow is the effect resulting from the local dissipation of electromagnetic energy in the solid phase volume. A mathematical model of the dehydration process is presented and a set of experimental studies was carried out, which confirmed the validity of the hypothesis. The most significant result of the work is proof of the possibility to organize modes when the juice yield is 4 times higher than the steam yield and, accordingly, to reduce energy consumption for product dehydration. The scientific significance of the obtained results is that a new effect was obtained in the work, which the authors called parodynamic. The practical significance of the work consists of proposing of the technological line for processing oilcontaining waste: coffee sludge, coffee beans husk, reagents (clay and perlite).

Experimental studies of the plant raw material drying processes in the conditions of infrared and microwave fields

“…Turbulization of the boundary layer increases, but heating of the solid phase and energy consumption increase. The Vu number characterizes the micro-and nanokinetics of mass transfer by barodiffusion [12][13][14][15]. The structure of the criterion equation in the form of dimensionless variables under the conditions of a stationary layer of raw materials and the flow of a diffusion medium will have the form: TECHNOLOGY AUDIT AND PRODUCTION RESERVES -№ 3/1(71), 2023…”

Investigating the Influence of the Belt IR Dryer Regime Parameters on Kinetics of Carrot Drying Process

“…Эффективный коэффициент диффузии может быть получен с использованием имеющихся решений уравнения нестационарной диффузии, известного как 2-й закон Фика, для бесконечной пластины [30][31][32][33][34] . Так как режим сушки в ленточной сушилке отличается от непрерывного режима сушки в неподвижном слое, исследованного ранее [36][37][38], то было оценено влияние мощности ИК-излучения и толщины слоя на кинетику процесса (рис. 4 и 5).…”

Study of kinetics and energy saving method in the process of drying candied fruits from pears

“…Ключові слова: цукати; температура; кінетика; сушіння; енергозбереження. Вступ Сушіння рослинної сировини є лімітувальною та енергоємною стадією виробництва як органічної сировини, так і харчових продуктів [1][2][3]. До найкорисніших продуктів, виготовлених із дешевої вітчизняної сировини, належать цукати.…”