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Drying Kinetics of Sunflower Seeds using Pulsed UHF Energy Intake
Abstract
In this paper the drying kinetics of sunflower seeds using pulsed UHF energy intake are given. It is shown and argued that the application of pulsed internal heat source made possible the reduction of heat treatment period by 17%, and of specific energy consumption by 21.8%.
... To study the kinetics of the drying process, convection drying with the working agent temperature (50ºC, 60ºC, 70ºC, 80ºC, 90ºC) and working agent speed (1.5 m / s), [6,7,8] and drying in the field electromagnetic with magnetron power (150W, 240W, 360W, 480W, 550W), ambient temperature (20-25ºC) and humidity 60-65%, [9,10,11]. Experiments carried out at the research facility, Figure 1. The drying product is loaded into the drying chamber 15, opening the lid 21. ...
... Examples of dry sugar sorghum by convection method The kinetics of the drying of the sugar sorghum by application of the microwaves to different thermal regimes is shown in Figure 10. [9,10,11] Analyzing the drying curve with the use of microwaves we note that: at 550 W magnetron power, the product burns and an unpleasant odor occurs, Figure 16; at 480 W magnetron power, reaching 30 minutes. it smells burned and burns are present on the product, Figure 15; at the power of the magnetron of 360 W, reaching the time of 40 minutes, there is a smell of sugar and yellowish-orange colors appear on the surface of the product, Figure 14; at 240 W, the product humidity reaches 20% over 70 minutes, Figure 13; and in the final at 150 W magnetron power, product humidity reaches 20% over 95 min, Figure 12. Figure 11 illustrates the curves of the drying velocity of sugar sorghum under the influence of three microwave regimes, or 150W, 240W, and 360W, because only these dry sorghum samples presents interest for research. Their form also corresponds to the classic one, described in references [9,10,11]. ...
... [9,10,11] Analyzing the drying curve with the use of microwaves we note that: at 550 W magnetron power, the product burns and an unpleasant odor occurs, Figure 16; at 480 W magnetron power, reaching 30 minutes. it smells burned and burns are present on the product, Figure 15; at the power of the magnetron of 360 W, reaching the time of 40 minutes, there is a smell of sugar and yellowish-orange colors appear on the surface of the product, Figure 14; at 240 W, the product humidity reaches 20% over 70 minutes, Figure 13; and in the final at 150 W magnetron power, product humidity reaches 20% over 95 min, Figure 12. Figure 11 illustrates the curves of the drying velocity of sugar sorghum under the influence of three microwave regimes, or 150W, 240W, and 360W, because only these dry sorghum samples presents interest for research. Their form also corresponds to the classic one, described in references [9,10,11]. There are as well presented the three drying periods, namely 1of product heating, 2of constant drying velocity and 3of decreasing drying velocity. ...
This article presents the study of the kinetics of the process of convection drying and the application of microwaves of the sugar sorghum cultivated under the conditions of the Republic of Moldova. The kinetics of the convection drying process were studied at different temperatures: 50°C, 60°C, 70°C, 80°C, 90°C and by microwave application at different magnetron powers: 150W, 240W, 360W, 480W, and 550W. The external appearance of the samples obtained in order to determine optimal drying parameters, both quantitatively and qualitatively, was also analyzed.
... Processed by convective method and different thermal agent temperatures, peaches drying curves shows a standard form, displaying stable moisture per time diminution (figure 3). [15,21] From initial 89.5% to final 18.0% humidity drop duration depends on the drying agent temperature. Thus for the same 2.0 m . ...
... Their form also corresponds to the classical one, described in references. [19,20,21] There are presented as well the three drying periods, namely 1 -of product heating, 2 -of constant drying velocity and 3 -of decreasing drying velocity. relative air humidity of 60%, the drying rate increases from 0.35 m . ...
... s -1 and the thickness of the rolls 3 10 -3 m are recommended for getting an optimal drying process. The character of the drying curves is classical and does not differ from that of the fruits and vegetables described in the specialized literature [14-16, [19][20][21][22]. Nutrition information of fresh peaches: 3. https://skipthepie.org/fruits-and-fruit-juices/peaches-raw/; ...
This article deals with convective drying kinetics process of peaches that were collected in Republic of Moldova climatic area, namely SPRINGCREST, CARDINAL and REDHAVEN varieties. The kinetics study was performed for different temperatures: 50°C, 60°C, 70°C, 80°C, 90°C, for different drying agent velocities: 0.5 m/s-1, 1.0 m/s-1, 1.5 m/s-1, 2.0 m. s-1
2.5 m/s-1, and for different thicknesses 2*10-3m, 4*10-3m, 6*10-3m, 8*10-3m, 10*10-3m. For the determination of the optimal quality and conditions of drying parameters there was also performed an appearance analysis for each dried sample.
... Traditional thermal technologies, despite their availability and prevalence in food production, have significant shortcomings, which can't be reconciled. High-temperature equipment, in the overwhelming majority, does not comply with the norms of environmental safety, energy-consuming and, to a considerable extent, worsens the quality of the finished product [7]. ...
The advantages of wave technologies in comparison with traditional thermal technologies are considered. The aim of research is using of innovative wave technologies to intensify the processes of heat and mass transfer in the processes of dehydration and extraction, while reducing energy costs. A classification of the mechanisms of intensification of heat and mass transfer processes is proposed. Technical methods for intensifying heat and mass transfer during the processing of plant raw materials using technologies for targeted delivery of energy are developed. Samples of equipment are presented that implement technologies of directed energy action and innovative
products obtained at these facilities. The results of experimental studies of drying in the microwave and infrared fields are shown.
p> Удаление влаги из пищевого сырья является одной из ключевых и наиболее энергозатратных задач пищевых технологий. Наиболее распространенными технологиями обезвоживания являются выпаривание и сушка. При этом енергетический КПД процесса сушки в 2 и более раз меньше КПД процесса выпаривания. Одним из путей совершенствования процесса обезвоживания есть использование технологий адресной доставки энергии, при которых не формируется пограничный слой, и концентрация раствора перестает быть критичной для обезвоживания сырья, что позволяет поднять конечную концентрацию сухих веществ в продукте до 92%. Применение технологии адресной доставки энергии при сушке позволяет вместо слабого диффузионного потенциала использовать мощный механический потенциал, который способен на порядки интенсифицировать процесс массопереноса. Это связано с ростом давления в микрокапиллярной структуре сырья, в результате чего происходит выброс парожидкостной смеси. Проблемы современных вакуумных сушилок решает предложенная инновационная конструкция с двухфазным испарительно-конденсационным контуром для подвода теплоты к сырью и системой конденсации паров воды непосредственно в самой сушильной камере. Такая система энергоподвода позволяет поддерживать стабильную и равномерную температуру продукта, а удаление из камеры не пара, а конденсата значительно снизит гидродинамическое сопротивление линии отвода удаляемой влаги. Разработана модель процессов обезвоживания в вакуумных аппаратах с электромагнитным подводом энергии позволившая разработать и построить инновационные вакуумные сушилки. Испытание разработанных сушилок было проведено на различном виде пищевого сырья. С помощью тепловизионной съемки были получены термограммы процесса свидетельствующие о равномерности прогрева сырья. Специфический способ подвода энергии требует поиск новых методов оценки эффективности таких аппаратов. Предлагается для оценки энергетической эффективности использовать подходы, где учитываются затраты энергии на единицу продукта.
Removing moisture from food raw materials is one of the key and most energy-consuming tasks of food technology. The most common technologies of dewatering are evaporation and drying. At the same time, the energy efficiency of the drying process is 2 or more times less than the efficiency of the evaporation process. One of the ways to improve the process of dewatering is the use of technologies for targeted energy delivery, in which the boundary layer is not formed, and the concentration of the solution ceases to be critical for the dehydration of raw materials, which allows raising the final concentration of solids in the product to 92%. The application of the technology of targeted energy delivery during drying allows us to use a powerful mechanical potential instead of a weak diffusion potential, which is capable of intensifying the mass transfer process. This is due to the increase in pressure in the microcapillary structure of the raw materials, as a result of which the vapor-liquid mixture is ejected. The problems of modern vacuum dryers are solved by the proposed innovative design with a two-phase evaporation-condensation circuit for supplying heat to the raw material and condensation system of water vapor directly in the drying chamber. Such an energy supply system allows maintaining a stable and uniform product temperature, and removing from the chamber not steam but condensate will significantly reduce the hydrodynamic resistance of the line of removal of the moisture to be removed. A model of dehydration processes in vacuum devices with an electromagnetic energy supply has been developed, which made it possible to develop and construct innovative vacuum dryers. The test of the developed dryers was carried out on a different kind of food raw material. With the help of thermal imaging, the process thermograms indicating the uniformity of the heating of the raw materials were obtained. A specific way of supplying energy requires the searching for new methods for evaluating the effectiveness of such devices. It is proposed to use approaches, which take into account energy costs per unit of product, for the estimation of energy efficiency.
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The organoleptic response elicited by a food product's aroma plays a substantial role in defining the product's quality, greatly influencing consumers' choices and purchasing. In this study optimal microwave drying condition for ginger (Zingiber officinale Rosc.) in terms of minimum aroma loss was established thanks to rapid online monitoring of aroma profiles with a zNoseTM (Newbury Park, CA, USA). Ginger cubes were dried at temperatures of 40, 50, 60, and 70°C. Drying temperatures were carefully controlled with appropriate microwave power levels. Energy consumed for each process was recorded in terms of mean power rate (W/g) and total energy consumed (kJ/g). Volatile peaks observed throughout the drying process were carefully identified and recorded. Dried ginger quality was also evaluated in terms of surface color, coefficient of rehydration, and aroma analysis of rehydrated samples. Lower temperature (40°C) drying avoided product charring but led to substantial losses in the sample's aroma due to the long drying period. By contrast, drying at higher temperatures reduced aroma losses (due to the short drying time) but led to sample charring, making the product unacceptable. Based on the analysis of the aroma profiles and the results of the above-mentioned quality evaluations, it was concluded that the best product quality could be achieved by drying at 60°C.
Two separate studies were conducted to examine the differences in survivability of multidrug-resistant (MDR) and drug-susceptible Salmonella in fresh meats in a simulated industry environment. Beef trim from a commercial facility was inoculated with either MDR (AmpC phenotype) or drug-susceptible Salmonella (SUS) cocktails (10(6) CFU/ml). Antimicrobial interventions included 3% lactic acid (LA), 1,000 ppm of acidified sodium chloride (ASC), ambient water (AW), and an inoculated control with no intervention (CTRL). Each aliquot was ground and formed into patties and packaged using high-O(2) modified atmosphere packaging. Samples for microbiological evaluation were collected on days 0, 7, 10, and 14. In the second study, beef briskets were collected immediately after harvest. Inoculation and antimicrobial application were the same, except treatments were heated and there was an additional hot water treatment. All beef briskets were refrigerated, and samples were collected at 0, 6, and 24 h. For the first study, the overall effectiveness of the treatments (from most effective to least effective) was LA, ASC, CTRL, and AW. Significant differences were observed only between MDR and SUS Salmonella when AW was applied (P = 0.02), and bacterial loads with AW were significantly greater (P < 0.01) for MDR Salmonella. In the second study, the intervention effectiveness ranked LA, ASC, hot water, AW, and CTRL. Significant differences between MDR and SUS Salmonella levels were not detected for any intervention or sampling time point. These data indicate that MDR and SUS variants of Salmonella behave similarly in response to the antagonistic action of antimicrobials commonly used in beef facilities.
- I F Malejik
- V P Таrlev
- А S Lupashko
- Konvektivnovisokochastotnayasushkakostochkovihfructov
Malejik I.F., Таrlev V.P., Lupashko А.S. Konvektivnovisokochastotnayasushkakostochkovihfructov.
Kishinev: UTM, 2005. -460 s.
Theoretical and experimental suppositions regarding the drying process of oily products when using impulse heating source
- M Bernic
Bernic M. Theoretical and experimental suppositions
regarding the drying process of oily products when
using
impulse
heating
source.
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BuletinulInstitutuluipolitehnic din Iasi, Tomul LVI
(LX) Fasc. 4B, Ed: Politehnica, Iași 2010, p.341-346.