Improving a tempering machine for confectionery masses
DOI:
https://doi.org/10.15587/1729-4061.2022.254873Keywords:
tempering machine, confectionery, specific energy consumption, secondary energyAbstract
This paper reports the improved model of a tempering machine for heating the formulation mixture of marshmallow, characterized by heat supply to the working tank through the replacement of a steam jacket with heating by a film resistive electric heater of radiative type (FREhRT). The surface of the heat exchange of the device was increased by heating the stirrer with FREhRT; secondary energy (30....85 °C) was used by converting it by Peltier elements for the autonomous operation of superchargers for cooling the engine compartment. The proposed solution will lead to an increase in the efficiency of the device, which is explained by a decrease in its specific metal consumption through the use of FREhRT.
A reduction in the duration of heating (75 °C) a marshmallow formulation mixture was experimentally established: in the examined model, 530 s, compared with the analog, 645 s. That confirmed the reduction in heating time to the set temperature by 21.7 % compared to the MT-250 basic design. The calculations have established a decrease, by 13 %, in the specific energy consumption for heating the volume of a unit of product when using the improved structure, 205.7 kJ/kg, when using the basic one ‒ 232.1 kJ/kg. The increase in the efficiency of the proposed structure is explained by a decrease in the specific metal consumption of the device from 474 kg/m2 in the base apparatus to 273 kg/m2 in the improved one.
The study results confirm the increase in the resource efficiency of the improved tempering machine, which is achieved by eliminating the steam jacket; increasing the heat exchange surface by heating the stirrer. The heat transfer by FREhRT simplifies the operational performance of the temperature stabilization system in a working tank. The reported results could prove useful when designing thermal devices with electric heat supply under the conditions of using secondary energy, which is relevant for ensuring resource efficiency
References
- Ruiz Rodríguez, L. G., Zamora Gasga, V. M., Pescuma, M., Van Nieuwenhove, C., Mozzi, F., Sánchez Burgos, J. A. (2021). Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Research International, 140, 109854. doi: https://doi.org/10.1016/j.foodres.2020.109854
- Terpou, A., Papadaki, A., Bosnea, L., Kanellaki, M., Kopsahelis, N. (2019). Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWT, 105, 242–249. doi: https://doi.org/10.1016/j.lwt.2019.02.024
- Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S. et. al. (2017). Landmarks in the historical development of twenty first century food processing technologies. Food Research International, 97, 318–339. doi: https://doi.org/10.1016/j.foodres.2017.05.001
- Han, B., Hoang, B. X. (2020). Opinions on the current pandemic of COVID-19: Use functional food to boost our immune functions. Journal of Infection and Public Health, 13 (12), 1811–1817. doi: https://doi.org/10.1016/j.jiph.2020.08.014
- Khokhlov, R. (2005). Test-drayv: pischevarochnye kotly. Restorannye vedomosti, 6, 70–73.
- Chernenkova, A., Leonova, S., Nikiforova, T., Zagranichnaya, A., Chernenkov, E., Kalugina, O. et. al. (2019). The Usage of Biologically Active Raw Materials in Confectionery Products Technology. OnLine Journal of Biological Sciences, 19 (1), 77–91. doi: https://doi.org/10.3844/ojbsci.2019.77.91
- Pirouzian, H. R., Konar, N., Palabiyik, I., Oba, S., Toker, O. S. (2020). Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. Food Chemistry, 321, 126718. doi: https://doi.org/10.1016/j.foodchem.2020.126718
- Popov, A. M., Tikhonov, V. V., Tikhonov, N. V., Borodulin, D. M. (2014). Reception of Two and Three-phase Combined Dispersive Systems with the Use of Centrifugal Mixer. Procedia Chemistry, 10, 400–409. doi: https://doi.org/10.1016/j.proche.2014.10.067
- D’Addio, L., Carotenuto, C., Di Natale, F., Nigro, R. (2012). A new arrangement of blades in scraped surface heat exchangers for food pastes. Journal of Food Engineering, 108 (1), 143–149. doi: https://doi.org/10.1016/j.jfoodeng.2011.07.014
- Delaplace, G., Coppenolle, P., Cheio, J., Ducept, F. (2012). Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device. Journal of Food Engineering, 108 (4), 532–540. doi: https://doi.org/10.1016/j.jfoodeng.2011.08.026
- Mykhailov, V., Zahorulko, A., Zagorulko, A., Liashenko, B., Dudnyk, S. (2021). Method for producing fruit paste using innovative equipment. Acta Innovations, 39, 15–21. doi: https://doi.org/10.32933/actainnovations.39.2
- Fellows, P. J. (2009). Mixing and forming. Food Processing Technology, 157–187. doi: https://doi.org/10.1533/9781845696344.2.157
- Eisner, M. D. (2021). Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles. International Dairy Journal, 122, 105145. doi: https://doi.org/10.1016/j.idairyj.2021.105145
- Zahorulko, A., Zagorulko, A., Yancheva, M., Ponomarenko, N., Tesliuk, H., Silchenko, E. et. al. (2020). Increasing the efficiency of heat and mass exchange in an improved rotary film evaporator for concentration of fruit-and-berry puree. Eastern-European Journal of Enterprise Technologies, 6 (8 (108)), 32–38. doi: https://doi.org/10.15587/1729-4061.2020.218695
- Zahorulko, A., Zagorulko, A., Fedak, N., Sabadash, S., Kazakov, D., Kolodnenko, V. (2019). Improving a vacuum-evaporator with enlarged heat exchange surface for making fruit and vegetable semi-finished products. Eastern-European Journal of Enterprise Technologies, 6 (11 (102)), 6–13. doi: https://doi.org/10.15587/1729-4061.2019.178764
- Zahorulko, A. M., Zahorulko, O. Ye. (2021). Pat. No. 149981 UA. Plivkopodibnyi rezystyvnyi elektronahrivach vyprominiuvalnoho typu. No. u202102839; declareted: 28.05.2021; published: 22.12.2021, Bul. No. 51. Available at: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=279803
- Liniya z vyrobnytstva tsukerok shokoladnykh, pomadnykh. Available at: https://jak.bono.odessa.ua/articles/linija-z-virobnictva-cukerok-shokoladnih-pomadnih.php
- Kasabova, K., Zagorulko, A., Zahorulko, A., Shmatchenko, N., Simakova, O., Goriainova, I. et. al. (2021). Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 49–56. doi: https://doi.org/10.15587/1729-4061.2021.231730
- Liao, M., He, Z., Jiang, C., Fan, X., Li, Y., Qi, F. (2018). A three-dimensional model for thermoelectric generator and the influence of Peltier effect on the performance and heat transfer. Applied Thermal Engineering, 133, 493–500. doi: https://doi.org/10.1016/j.applthermaleng.2018.01.080
- Zahorulko, A., Zagorulko, A., Yancheva, M., Serik, M., Sabadash, S., Savchenko-Pererva, M. (2019). Development of the plant for low-temperature treatment of meat products using ir-radiation. Eastern-European Journal of Enterprise Technologies, 1 (11 (97)), 17–22. doi: https://doi.org/10.15587/1729-4061.2019.154950
- Temperiruyuschaya mashina 250 (tempermashina MT250). Available at: https://stprom.com.ua/p1016784631-temperiruyuschaya-mashina-250.html
- Cherevko, A., Mayak, O., Kostenko, S., Sardarov, A. (2019). Experimental and simulation modeling of the heat exchanche process while boiling vegetable juice. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (29), 75–85.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Andrii Zahorulko, Aleksey Zagorulko, Kateryna Kasabova, Bogdan Liashenko, Alexander Postadzhiev, Mariana Sashnova
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
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.