Improving the reactor for thickening organic plant-based polycomponent semi-finished products with high degree of readiness

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.294119

Keywords:

thickening reactor, mixing mechanism, increase in heat exchange surface, polycomponent nature

Abstract

The object of this study is the process of thickening organic polycomponent compositions based on Jerusalem artichoke, apples, pumpkin, cranberry, and dogwood to produce high-level semi-finished products employing the proposed equipment and technological solutions implemented in a unified reactor. Conventional thickening devices have a steam heat supply system, which leads to overheating of certain layers of raw materials and prevents the mobile properties of the apparatus under the conditions of significant execution of organic properties of raw materials. The introduction of apratur-technological solutions could provide the competitive advantage of the reactors by heating the film-like emitting electric heater using a mixing device with a heating surface. Increasing the total area of heat exchange to 1.24 m2 (prototype – 0.98 m2). There is a decrease in specific heat consumption by 20 %, specific metal capacity by 47 %, and the duration of the process by 30 %. We have determined rheological properties in the thickening of the organic polycomponent composition of the paste at a temperature of 55 °C and a shift rate within 3.0…4.5 s-1, effective viscosity is in the range of 22...3.5 Pa·s. In this case, the kinetics of boiling in an improved reactor are by 27 % smaller than that in the basic structure R-P-150m. According to organoleptic indicators, the composition "B" has a pleasant harmonious taste of all components. The results of the studies are relevant for practical implementation in the temperature range from 35 °C to 55 °C. The hardware and technological solutions form the competitiveness of mobile reactors for the thickening of plant semi-finished products under conditions of elimination of the steam component and an increase in the surface of the heat exchange of the mixing device. Providing preference in operating duration with the simultaneous use of Peltier elements to convert secondary heat to the autonomous work of exhaust fans in the motor compartment

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Lyudmila Chuiko, State Biotechnological University

PhD, Head of Research Department

Research Department

Alla Solomon, Vinnytsia National Agrarian University

PhD, Associate Professor

Department of Food Technologies and Microbiology

Larysa Sushko, Dnipro State Agrarian and Economic University

Senior Lecturer

Department of Higher Mathematics, Physics and General Engineering Disciplines

Yuliia Tesliuk, Dnipro State Agrarian and Economic University

PhD, Senior Lecturer

Department of Economics

Lesia Kriuchko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Marketing

Anastasiia Dunaienko, Dnipro State Agrarian and Economic University

Department of Tractors and Agricultural Machines

Serhii Andrukh, Sumy National Agrarian University

PhD, Senior Lecturer

Department of Architecture and Engineering Surveying

Nataliia Tytarenko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Industries

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Improving the reactor for thickening organic plant-based polycomponent semi-finished products with high degree of readiness

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Published

2023-12-28

How to Cite

Zahorulko, A., Zagorulko, A., Chuiko, L., Solomon, A., Sushko, L., Tesliuk, Y., Kriuchko, L., Dunaienko, A., Andrukh, S., & Tytarenko, N. (2023). Improving the reactor for thickening organic plant-based polycomponent semi-finished products with high degree of readiness. Eastern-European Journal of Enterprise Technologies, 6(11 (126), 103–111. https://doi.org/10.15587/1729-4061.2023.294119

Issue

Vol. 6 No. 11 (126) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Andrii Zahorulko, Aleksey Zagorulko, Lyudmila Chuiko, Alla Solomon, Larysa Sushko, Yuliia Tesliuk, Lesia Kriuchko, Anastasiia Dunaienko, Serhii Andrukh, Nataliia Tytarenko

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