Research of Structural Characteristics and Kinetics of Drying Process Raw Material in Vibration Vacuum Dryer

Abstract

In the work the process of drying vegetable raw materials, namely, vegetable excrements of carrots, beets and greenery -parsley, is investigated. Drying experiments were carried out in the newly developed design of a continuous vibration vacuum dryer with a damping device, which allows to reduce the consumption of electric energy by reducing the load on the central shaft with perforated trays, such constructive solution significantly increases life of the working units of the machine. The kinetics of moisture content of vegetable excrements and greens was investigated, dependence of the duration of the process on main technological parameters of the vibration vacuum dryer, namely amplitude and frequency, was determined.The study of qualitative indices of the obtained concentrated products, namely, the structural characteristics of dried vegetable cultivars, was conducted. Based on the results of the study, it was found that the use of vibration during drying of the exhaust fumes contributes to the preservation and formation of the statuary characteristics (swelling, solubility and recovery) of the dried product. The specified characteristics made it possible to establish that during heat treatment it is very important to reduce drying time and temperature. These studies have proven the perspective of producing dried carrot and beet harvested in the proposed way. It allows to regulate qualitative indicators of the final product: color, brightness, consistency, viscosity, physical and chemical properties. This product can be used in a wide range of food industries, for example: as an additive to juice, as a candy mass filler, as a filling for confectionery products, as a biological additive to healthy food.

Perspectives of Vegetable Pressed Skins Processing and Use in Food Industry

“…The complex quality estimation of obtained dried pressed skins has been conducted [9]. As far as the use of dried pressed skins as a filler and improver of food products is provided, the studies of their swelling and solubility degree after drying have been conducted [10].…”