Development of an apparatus with induced heat-and-mass transfer for drying and hydrothermal processing of moist materials
DOI:
https://doi.org/10.15587/1729-4061.2020.205062Keywords:
induced heat-and-mass transfer effect, drying, hydrothermal treatment, temperature kinetics, phase portraitAbstract
The need to solve the problems of efficient use of energy resources in processes of heat-and-mass transfer which are widely used in the food and processing industries and are very power-intensive was substantiated. The prospects of application of the induced processes such as the effect of induced heat-and-mass transfer characterized by high energy efficiency and environmental friendliness were noted.
Drying and hydrothermal treatment of moist raw materials with gas-tight inserts in horizontal and vertical orientations were modeled. It was established that the nature of this effect in the presence of gas-tight inserts in the solid phase inside the thermostat does not differ from the nature of the effect of induced heat-and-mass transfer in absence of such inserts.
It was proved that during the induced heat-and-mass transfer, features of the flow of any volume of internal thermostat medium affect the nature of this flow for other allocated volumes. It was noted that the feature of «artificiality» and controllability of this effect makes it possible to perform certain manufacturing operations in processing different raw materials in one device without their mixing.
A technical solution of an apparatus using the effect of induced heat-and-mass transfer for drying and hydrothermal treatment of moist raw materials was proposed based on the obtained experimental results and established theoretical conclusions. The productivity of the developed apparatus in hydrothermal processing of cereals makes 18 kg/h and the energy consumption is 8.1·106 J/kg of dried product. The final product is a quick-recoverable porridge that does not require cooking. It was noted that the economic attractiveness of the developed device with the effect of induced heat-and-mass transfer for drying and hydrothermal treatment consists in the ability to reduce energy consumption for these manufacturing operations by 30 %References
- Bilgen, S. (2014). Structure and environmental impact of global energy consumption. Renewable and Sustainable Energy Reviews, 38, 890–902. doi: https://doi.org/10.1016/j.rser.2014.07.004
- Cabezas, H. (2017). Editorial overview: Energy and environmental engineering. Current Opinion in Chemical Engineering, 17, 98–99. doi: https://doi.org/10.1016/j.coche.2017.08.006
- Keil, F. J. (2018). Process intensification. Reviews in Chemical Engineering, 34 (2), 135–200. doi: https://doi.org/10.1515/revce-2017-0085
- Pavlushin, A., Sutyagin, S., Dolgov, V. (2019). Energy–saving dryer. E3S Web of Conferences, 126, 00044. doi: https://doi.org/10.1051/e3sconf/201912600044
- Gondrexon, N., Cheze, L., Jin, Y., Legay, M., Tissot, Q., Hengl, N. et. al. (2015). Intensification of heat and mass transfer by ultrasound: Application to heat exchangers and membrane separation processes. Ultrasonics Sonochemistry, 25, 40–50. doi: https://doi.org/10.1016/j.ultsonch.2014.08.010
- Tireuov, K., Mizanbekova, S., Kalykova, B., Nurmanbekova, G. (2018). Towards food security and sustainable development through enhancing efficiency of grain industry. Entrepreneurship and Sustainability Issues, 6 (1), 446–455. doi: https://doi.org/10.9770/jesi.2018.6.1(27)
- Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T. et. al. (2015). Role of polysaccharides in food, digestion, and health. Critical Reviews in Food Science and Nutrition, 57 (2), 237–253. doi: https://doi.org/10.1080/10408398.2014.939263
- Shahidi, F. (2009). Nutraceuticals and functional foods: Whole versus processed foods. Trends in Food Science & Technology, 20 (9), 376–387. doi: https://doi.org/10.1016/j.tifs.2008.08.004
- Lamsal, B. P., Faubion, J. M. (2009). The Beneficial Use of Cereal and Cereal Components in Probiotic Foods. Food Reviews International, 25 (2), 103–114. doi: https://doi.org/10.1080/87559120802682573
- Shewry, P. R. (2010). Principles of Cereal Science and Technology. Journal of Cereal Science, 51 (3), 415. doi: https://doi.org/10.1016/j.jcs.2010.01.001
- Hu, X.-Z., Zheng, J.-M., Li, X., Xu, C., Zhao, Q. (2014). Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries. Journal of Cereal Science, 60 (2), 297–301. doi: https://doi.org/10.1016/j.jcs.2014.05.015
- Gates, F. K., Sontag-Strohm, T., Stoddard, F. L., Dobraszczyk, B. J., Salovaara, H. (2008). Interaction of heat–moisture conditions and physical properties in oat processing: II. Flake quality. Journal of Cereal Science, 48 (2), 288–293. doi: https://doi.org/10.1016/j.jcs.2007.09.009
- Chaunier, L., Della Valle, G., Lourdin, D. (2007). Relationships between texture, mechanical properties and structure of cornflakes. Food Research International, 40 (4), 493–503. doi: https://doi.org/10.1016/j.foodres.2006.07.014
- Pogozhikh, M., Pak, A., Pak, A., Zherebkin, M. (2017). Technical implementation of the equipment using the process of induced heat and mass transfer. ScienceRise, 6 (35), 29–33. doi: https://doi.org/10.15587/2313-8416.2017.103600
- Pogozhikh, M., Pak, A. (2017). The development of an artificial energotechnological process with the induced heat and mass transfer. Eastern-European Journal of Enterprise Technologies, 1 (8 (85)), 50–57. doi: https://doi.org/10.15587/1729-4061.2017.91748
- Pogozhikh, M., Pak, A., Pak, A., Zherebkin, M. (2017). The analys is of process of the induced heat and mass transfer by the phase space method. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1, 132–143.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Alina V. Pak, Nikolay Pogozhikh, Andrey O. Pak
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.