Modeling of mechanical treatment of napiform onion to determine the rational parameters of its cleaning

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.86472

Keywords:

napiform onion, combined process, parameters of cleaning, pre-cooking, mechanical treatment

Abstract

In order to improve quality of the process of cleaning vegetable raw materials, development of new equipment is necessary, which will allow processing different kinds of raw materials and manufacturing products with stable quality indicators. When designing new equipment, it is necessary to take into account that the new machinery should have compact dimensions, be versatile and multioperational. This will make it possible to successfully compete in the domestic and international markets.

We designed an experimental installation with appropriate methodology that allows studying the process of cleaning napiform onion with the capacity to determine the impact of all its parameters on the percentage of loss of raw materials and efficiency of cleaning the product. This is provided for by the presence of a working drum that rotates around its axis in an experimental set-up. The rotation frequency may be changed in the required range. The working drum has at its surface special openings for cutting inedible part of the bulbs.

A mathematical model of treating napiform onion during cleaning was obtained. Mathematical model takes the form of a system of inequalities, which links the coefficient of filling the drum and central angle of the segment with product. The model proves that the optimal mode of motion of the product in the drum device for cleaning is the mode under which a layer of bulbs lose equilibrium state and there occur sliding forces relative to the inner surface of the drum, which, together with the force of friction, determine the effort for cutting the neck and stem of a bulb.

We received equations to calculate the limiting modes of motion when moving in the drum, which explicitly take into account the friction coefficient, angle of natural bevel of the layer of product and the magnitude of drum load. It was established that the maximum value of degree of cleaning the bulbs is 88…98 %.

Mathematical modeling of the process of mechanical treatment of napiform onion allows us to determine rational parameters of the combined process of its cleaning. These parameters include rotation frequency of the working drum, load factor of the working chamber and the shape of openings in the working drum. On the basis of the conducted theoretical and experimental research, we designed a device for the combined cleaning of napiform onion. The device allows thermal pre-treatment of raw materials with the aim of weakening the bond between husk and a bulb. Subsequent mechanical treatment, which is also implemented in the device, provides complete cleaning of the product from husk.

Author Biographies

Oleg Tereshkin, Kharkiv State University of Food Technology and Trade, Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of hotel and restaurant business

Dmytro Horielkov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Dmytro Dmytrevskyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Vitalii Chervonyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

References

  1. Slavin, J. L., Lloyd, B. (2012). Health Benefits of Fruits and Vegetables. Advances in Nutrition: An International Review Journal, 3 (4), 506–516. doi: 10.3945/an.112.002154
  2. Pieniak, Z., Aertsens, J., Verbeke, W. (2010). Subjective and objective knowledge as determinants of organic vegetables consumption. Food Quality and Preference, 21 (6), 581–588. doi: 10.1016/j.foodqual.2010.03.004
  3. Rico, D., Martín-Diana, A. B., Barat, J. M., Barry-Ryan, C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology, 18 (7), 373–386. doi: 10.1016/j.tifs.2007.03.011
  4. Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., Pellegrini, N. (2008). Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables. Journal of Agricultural and Food Chemistry, 56 (1), 139–147. doi: 10.1021/jf072304b
  5. Rennie, C., Wise, A. (2010). Preferences for steaming of vegetables. Journal of Human Nutrition and Dietetics, 23 (1), 108–110. doi: 10.1111/j.1365-277x.2009.01018.x
  6. Lanzotti, V. (2006). The analysis of onion and garlic. Journal of Chromatography A, 1112 (1-2), 3–22. doi: 10.1016/j.chroma.2005.12.016
  7. Nemeth, K., Piskula, M. K. (2007). Food Content, Processing, Absorption and Metabolism of Onion Flavonoids. Critical Reviews in Food Science and Nutrition, 47 (4), 397–409. doi: 10.1080/10408390600846291
  8. Antonia Murcia, M., Jiménez, A. M., Martínez-Tomé, M. (2009). Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Research International, 42 (8), 1046–1052. doi: 10.1016/j.foodres.2009.04.012
  9. Lin, D., Zhao, Y. (2007). Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety, 6 (3), 60–75. doi: 10.1111/j.1541-4337.2007.00018.x
  10. Caldwell, E. M., Miller Kobayashi, M., DuBow, W., Wytinck, S. (2008). Perceived access to fruits and vegetables associated with increased consumption. Public Health Nutrition, 12 (10), 1743–1750. doi: 10.1017/s1368980008004308
  11. Mota, C. L., Luciano, C., Dias, A., Barroca, M. J., Guiné, R. P. F. (2010). Convective drying of onion: Kinetics and nutritional evaluation. Food and Bioproducts Processing, 88 (2-3), 115–123. doi: 10.1016/j.fbp.2009.09.004
  12. Hanif, R., Iqbal, Z., Iqbal, M. (2006). Use of vegetables as nutritional food: role in human health. Journal of Agricultural and Biological Science, 1 (1), 18–22.
  13. Pereira, R. N., Vicente, A. A. (2010). Environmental impact of novel thermal and non-thermal technologies in food processing. Food Research International, 43 (7), 1936–1943. doi: 10.1016/j.foodres.2009.09.013
  14. Kim, J. C. (2006). Firmness of thermal processed onion as affected by blanching. Journal of Food Processing and Preservation, 30 (6), 659–669. doi: 10.1111/j.1745-4549.2006.00096.x
  15. Roldán-Marín, E., Sánchez-Moreno, C., Lloría, R., de Ancos, B., Cano, M. P. (2009). Onion high-pressure processing: Flavonol content and antioxidant activity. LWT – Food Science and Technology, 42 (4), 835–841. doi: 10.1016/j.lwt.2008.11.013
  16. Siti Mazli, M. K., Nur Aliaa, A. R., Hidayati, H. N., Shaidatul, M. S. I., Wan Zuha, W. H. (2010). Design and Development of an Apparatus for Grating and Peeling Fruits and Vegetables. American Journal of Food Technology, 5 (6), 385–393. doi: 10.3923/ajft.2010.385.393
  17. Deynichenko, G., Tereshkin, O., Gorelkov, D., Dmitrevskyi, D. (2013). Stabilization of quality cleaning onion innovative way. Recent Journal, 14 (4), 246–250.
  18. Deinychenko, G., Tereshkin, O., Horielkov, D., Dmytrevskyi, D. (2014). Patent 106813 Ukraina: MPK A23N 15/08. Aparat dlia ochyshchennia tsybuli ripchastoi. Zaiavnyk i patentovlasnyk Kharkivs'kyy derzhavnyy universytet kharchuvannya ta torhivli. № a201301919; declarated: 18.02.13; published: 10.10.14, Bul. 19, 6.
  19. Tereshkin, O., Horielkov, D., Dmytrevskyi, D., Chervonyi, V. (2016). The study of influence of the process of mechanical additional cleaning on the surface onion layer at combined process of cleaning. EUREKA: Life Sciences, 6, 24–30. doi: 10.21303/2504-5695.2016.00239

Downloads

Published

2016-12-27

How to Cite

Tereshkin, O., Horielkov, D., Dmytrevskyi, D., & Chervonyi, V. (2016). Modeling of mechanical treatment of napiform onion to determine the rational parameters of its cleaning. Eastern-European Journal of Enterprise Technologies, 6(11 (84), 30–39. https://doi.org/10.15587/1729-4061.2016.86472

Issue

Vol. 6 No. 11 (84) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2016 Oleg Tereshkin, Dmytro Horielkov, Dmytro Dmytrevskyi, Vitalii Chervonyi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.