Determining the kinetic and energy parameters for a combined technique of drying apple raw materials using direct electric heating

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.224993

Keywords:

apples, drying, moisture content, direct electric heating, electric field intensity, energy saving

Abstract

The development of technology and drying equipment tackles a triune task: to intensify drying processes, to save energy, to ensure that proper product quality is achieved. This issue is resolved by modern advancements by supplying thermal energy throughout the entire sample volume. The simplest option among the known techniques is to heat wet raw materials by passing an electric current directly, with an external blowing by a hot heat carrier.

This paper reports an experimental study of the combined process of drying apple raw materials using direct electric heating.

The influence of control factors such as the field intensity and a heat carrier temperature on the kinetic parameters of the process has been determined, namely: the duration of the combined drying of apples, the rate of moisture removal, and a change in the temperature of the sample.

It was established that the application of additional electric heating with an electric field intensity of 20–40 V/cm during convective drying with a heat carrier temperature of 25–55 °C reduces the duration of apple dehydration by 3‒5 times.

Permissible limits for changing the combinations of basic technological parameters have been determined, as well as the rational modes for treating raw materials in order to ensure the predefined quality of finished products. Such combinations of technological parameters of heating, in particular the intensity of the electric field and air in the dryer, are 30 V/cm+40 °C, and 25 V/cm+55 °C.

The energy parameters of the proposed combined technique of drying apple raw materials have been determined. It was established that the specific energy consumption for the removal of 1 kg of moisture at direct electric heating is 2,350–2,400 kJ/kg (0.66 kWh/kg).

The study performed could provide a prerequisite for devising an energy-efficient technique for the combined drying of fruit and vegetable raw materials using direct electric heating

Author Biographies

Oleksandr Savoiskyi, Sumy National Agrarian University

Senior Lecturer

Department of Energy and Electrical Engineering Systems

Valerii Yakovliev, Sumy National Agrarian University

PhD, Professor

Department of Energy and Electrical Engineering Systems

Viktor Sirenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Energy and Electrical Engineering Systems

References

  1. Skripnikov, Yu. G. (1988). Tehnologiya pererabotki plodov i yagod. Moscow: Agropromizdat, 287.
  2. Singham, P., Birwal, P. (2014). Technological revolution in drying of fruit and vegetables. International Journal of Science and Research (IJSR), 3 (10), 705–711. Available at: https://www.researchgate.net/publication/295616726
  3. Karam, M. C., Petit, J., Zimmer, D., Djantou, E. B., Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32–49. doi: https://doi.org/10.1016/j.jfoodeng.2016.05.001
  4. Moses, J. A., Norton, T., Alagusundaram, K., Tiwari, B. K. (2014). Novel drying techniques for the food industry. Food Engineering Reviews, 6, 43–55. doi: https://doi.org/10.1007/s12393-014-9078-7
  5. Lebedev, P. D. (1988). Raschet i proektirovanie sushil'nyh ustanovok. Moscow: Gosenergoizdat, 320.
  6. Bhatta, S., Janezic, T. S., Ratti, C. (2020). Freeze-Drying of Plant-Based Foods. Foods, 9 (1), 87. doi: https://doi.org/10.3390/foods9010087
  7. Mushtaev, V. I., Ul'yanov, V. M. (1988). Sushka dispersnyh materialov. Moscow: Himiya, 352.
  8. Onwude, D., Hashim, N., Janius, R., Abdan, K., Chen, G., Oladejo, A. (2017). Non-thermal hybrid drying of fruits and vegetables: A review of current technologies. Innovative Food Science & Emerging Technologies, 43, 223–238. doi: https://doi.org/10.1016/j.ifset.2017.08.010
  9. Zhang, M., Tang, J., Mujumdar, A., Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology, 17 (10), 524–534. doi: https://doi.org/10.1016/j.tifs.2006.04.011
  10. Dev, S. R., Raghavan, V. G. (2012). Advancements in Drying Techniques for Food, Fiber, and Fuel. Drying Technology, 30 (11-12), 1147–1159. doi: https://doi.org/10.1080/07373937.2012.692747
  11. Ruzhitskaya, N. (2012). The combined vegetable raw material drying processes. Technology Audit and Production Reserves, 3 (1 (5)), 23–24. doi: https://doi.org/10.15587/2312-8372.2012.4731
  12. Moreno, J., Simpson, R., Pizarro, N., Pavez, C., Dorvil, F., Petzold, G., Bugueño, G. (2013). Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith). Innovative Food Science & Emerging Technologies, 20, 198–207. doi: https://doi.org/10.1016/j.ifset.2013.06.006
  13. Allali, H., Marchal, L., Vorobiev, E. (2009). Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes. Drying Technology, 27 (6), 739–746. doi: https://doi.org/10.1080/07373930902827965
  14. Isci, A., Kutlu, N., Yilmaz, M. S., Arslan, H., Sakiyan, O. (2018). The effect of ohmic heating pretreatment on drying of apple. Proceedings of 21th International Drying Symposium. doi: https://doi.org/10.4995/ids2018.2018.7375
  15. Zhong, T. (2003). The effect of ohmic heating on vacuum drying rate of sweet potato tissue. Bioresource Technology, 87 (3), 215–220. doi: https://doi.org/10.1016/s0960-8524(02)00253-5
  16. Lebovka, N. I., Shynkaryk, M. V., Vorobiev, E. (2006). Drying of Potato Tissue Pretreated by Ohmic Heating. Drying Technology, 24 (5), 601–608. doi: https://doi.org/10.1080/07373930600626677
  17. Dev, S. R. S., Padmini, T., Adedeji, A., Gariépy, Y., Raghavan, G. S. V. (2008). A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins. Drying Technology, 26 (10), 1238–1243. doi: https://doi.org/10.1080/07373930802307167
  18. Yakovliev, V. F., Savoiskyi, O. Yu., Sirenko, V. F. (2018). Pat. No. 127324 UA. Sposib kombinovanoho sushinnia biolohichnykh obiektiv. No. u201802036; declareted: 27.02.2018; published: 25.07.2018, Bul. No. 14.
  19. Yakovlev, V., Savoiskyi, A. (2018). The use of direct electric heat in a technological process of combined drying. Visnyk Kharkivskoho natsionalnoho tekhnichnoho universytetu silskoho hospodarstva im. P. Vasylenka. Tekhnichni nauky, 195, 91–96. Available at: http://journals.uran.ua/index.php/wissn021/article/view/155625/155171
  20. Savoiskyi, A., Yakovlev, V., Sirenko, V. (2019). Research of the combined drying process of apple raw material of high humidity. Scientific bulletin of the Tavria State Agrotechnological University, 9 (1). Available at: http://oj.tsatu.edu.ua/index.php/visnik/article/view/181/163
  21. Savoiskyi, A., Yakovlev, V., Sirenko, V. (2019). Research of quantity of unit electrical resistance apple raw in the drying process. Visnyk Kharkivskoho natsionalnoho tekhnichnoho universytetu silskoho hospodarstva imeni Petra Vasylenka. Tekhnichni nauky, 203, 107–110. Available at: http://dspace.khntusg.com.ua/handle/123456789/10272
  22. DSTU 8661:2016. Dried fruits. Acceptence rules, methods of testing (2017). Kyiv.
  23. ISO 7701:1994. Dried apples – Specification and test methods.
  24. Pavlov, K. F., Romankov, P. G., Noskov, A. A. (1987). Primery i zadachi po kursu protsessov i apparatov himicheskoy tehnologii. Leningrad: Himiya, 576.
  25. Flaumenbaum, B. L., Tanchev, S. S., Grishin, M. A. (1986). Osnovy konservirovaniya pishchevyh produktov. Moscow: Agropromizdat, 494.
  26. Kretovich, V. L. (1980). Biohimiya rasteniya. Moscow: Vysshaya shkola, 445.
  27. Ngadi, M., Bazhal, M., Raghavan, V. (2003). Engineering aspects of pulsed electroplasmolysis of vegetable tissues. Agricultural Engineering International: the CIGR Journal of Scientific Research and Development. Invited Overview Paper, 5, 1–10. Available at: https://www.researchgate.net/publication/228700776
  28. Gamli, Ö. (2014). A review of application of pulsed electric field in the production of liquid/semi-liquid food materials. Advance Research in Agriculture and Veterinary Science, 1 (2), 54–61. Available at: https://www.researchgate.net/publication/293783006
  29. Castro, I., Teixeira, J. A., Salengke, S., Sastry, S. K., Vicente, A. A. (2004). Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics. Innovative Food Science & Emerging Technologies, 5 (1), 27–36. doi: https://doi.org/10.1016/j.ifset.2003.11.001
  30. Sarang, S., Sastry, S. K., Knipe, L. (2008). Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87 (3), 351–356. doi: https://doi.org/10.1016/j.jfoodeng.2007.12.012

Downloads

Published

2021-02-27

How to Cite

Savoiskyi, O. ., Yakovliev, V., & Sirenko, V. . (2021). Determining the kinetic and energy parameters for a combined technique of drying apple raw materials using direct electric heating . Eastern-European Journal of Enterprise Technologies, 1(11 (109), 33–41. https://doi.org/10.15587/1729-4061.2021.224993

Issue

Vol. 1 No. 11 (109) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2021 Александр Юрьевич Савойский , Валерий Федорович Яковлев , Виктор Федорович Сиренко

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.