Development of wave technologies to intensify heat and mass transfer processes

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.108843

Keywords:

food technologies, targeted energy delivery, microwave technologies, intensification of mass transfer, extraction

Abstract

The study has proved that in order to improve the heat technologies of food production, innovative principles of energy supply are needed. The hypotheses of using wave technologies for targeted delivery of energy to elements of food raw materials are proposed. Classification of the mechanisms of heat and mass transfer intensification in food processing technologies is given. Thermophysical models of the vibrational and barodiffusion mechanisms are presented. The possibilities of a combined action of these two mechanisms are determined. It is shown that vibrational and electromagnetic fields can significantly intensify the processes of heat and mass transfer. Mechanisms, effects and mathematical models of barodiffusion and the action of vibrational fields are justified.

The method of “dimensional analysis” has determined the numbers of wave similarity: modified numbers of Reynolds, Péclet, and Stanton. New numbers of similarity are proposed: the number of energy action and the dimensionless complex that takes into account the ratio of inertial forces caused by vibration and movement of the conveyor belt. On the basis of these numbers, similarities are generalized in the criterial form of a database of experimental data on extraction and drying. The methodological novelty in the processing of these experiments is the use of an effective mass transfer coefficient that takes into account the total effect of diffusion and inertial flows of liquid from the solid phase.

The experiments were carried out to dry sunflower seeds in a vibration dryer. The results of drying wheat seeds and peas on the belt with electromagnetic energy sources are shown in the form of dependency graphs and mathematical models based on the database of the experimental data. The drying speed achieved was 0.4 %/min on the vibrating dryer; on the IR belt dryer, this parameter was 0.75 %/min when drying peas and 1.75 %/min when drying sludge and seeds of sunflower.

The results of the complex experimental research on coffee extraction in a microwave extractor are presented in the paper. The evaluation of the completeness of extraction of extractive substances under the action of the microwave field showed the results, on average, 15 % higher than by the standard thermal method. The prospects of the combined action of the electromagnetic and vibrational fields are shown on the basis of the results for optimizing the microwave extractor.

Author Biographies

Oleg Burdo, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of Department

Department of processes, equipment and energy management

Valentyna Bandura, Vinnytsia National Agrarian University Solniachna str., 3, Vinnytsia, Ukraine, 21008

PhD, Associate Professor

Department of Processes and equipment processing and food production named after Prof. P. S. Bernik

Aleksandr Zykov, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate professor

Department of processes, equipment and energy management

Igor Zozulyak, Vinnytsia National Agrarian University Solniachna str., 3, Vinnytsia, Ukraine, 21008

PhD, Аssistant

Department of Processes and equipment processing and food production named after Prof. P. S. Bernik

Julia Levtrinskaya, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of processes, equipment and energy management

Elena Marenchenko, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of processes, equipment and energy management

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Published

2017-08-31

How to Cite

Burdo, O., Bandura, V., Zykov, A., Zozulyak, I., Levtrinskaya, J., & Marenchenko, E. (2017). Development of wave technologies to intensify heat and mass transfer processes. Eastern-European Journal of Enterprise Technologies, 4(11 (88), 34–42. https://doi.org/10.15587/1729-4061.2017.108843

Issue

Section

Technology and Equipment of Food Production