Design of an auger thermo-radiation dryer for drying plant-derived pomace

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.232116

Keywords:

auger thermo-radiation dryer, plant-derived pomace, drying kinetics, temperature field

Abstract

This paper reports the improved model design of an auger thermo-radiation dryer for drying plant-derived pomace under a low-temperature mode (35...80 °C) to the resulting moisture content at the level of 8...13 % of solids. The dryer has an adjustable speed of auger rotation (3...4 min–1), of airflow (0.05...0.09 m/s), and is characterized by the uniform distribution of heat flux. It is equipped with an energy-saving two-circuit complex that utilizes secondary energy to heat primary air from 21.1 °C to 28.9 °C. The use of Peltier elements, installed at the heating technical surface of the dryer's auger, makes it possible to convert thermal energy into a low-voltage supply voltage for the autonomous supercharger and exhaust fans.

The duration of pomace drying in the model structure of the auger thermo-radiation dryer has been determined, in particular tomato pomace, with an initial content of 75 % of solids, which is 107 min. For apple pomace whose starting content of solids is 65 %, it is 98 min. For comparison, the duration of the convective drying of tomato pomace (75 % of solids) is 120 minutes. The drying was carried out at a temperature of 60 °C to the resulting moisture content of 10...12 % of solids. Organoleptic evaluation on the example of tomato pomace confirms the effectiveness of structural solutions in the auger dryer compared to the convective technique.

The results reported in this study could create conditions for the further design and implementation of the proposed structure of thermo-radiation dryer for drying plant-derived pomace involving an altered heat supply technique and the utilization of secondary energy. The designed structure of the device makes it possible to process and preserve the quality properties of plant-derived pomace, allowing the use of this product for a wide range of foodstuffs

Author Biographies

Tetiana Herasymenko, National University of Food Technologies

PhD, Assistant

Department of Automation and Computer Technologies of Control Systems

Katerina Silchenko, Luhansk National Agrarian University

Senior Lecturer

Department of Animal Husbandry and Food Technologies

Anna Hotvianska, Dnipro State Agrarian and Economic University

PhD

Department of Plant Production

Galyna Kyrsanova, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Plant Production

Nina Budnyk, Poltava State Agrarian Academy

PhD, Associate Professor

Department of Food Production

Alla Kainash, Poltava State Agrarian Academy

PhD, Associate Professor

Department of Food Production

Lyudmila Polozhyshnikova, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Food Industry Technologies and Restaurant Industry

Iryna Taraymovich, Lutsk National Technical University

PhD, Associate Professor

Department of Technologies and Equipment of Processing Industries

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Published

2021-06-10

How to Cite

Herasymenko, T., Silchenko, K., Hotvianska, A., Kyrsanova, G., Budnyk, N., Kainash, A., Polozhyshnikova, L., & Taraymovich, I. (2021). Design of an auger thermo-radiation dryer for drying plant-derived pomace . Eastern-European Journal of Enterprise Technologies, 3(1 (111), 62–69. https://doi.org/10.15587/1729-4061.2021.232116

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Section

Engineering technological systems

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