Selection of optimal method of forming a layer of candied fruits during filtration drying
DOI:
https://doi.org/10.15587/1729-4061.2016.81409Keywords:
candied fruit from pumpkin, filtration dryer, hydrodynamics, hydraulic resistance, specific surface, layer formation, the Darcy-Weisbach equation, equivalent diameterAbstract
Optimal formation of the layer of candied fruits in a drying zone allows reducing the volume of a dryer, increasing the contact area of the outer surface of a particle with thermal agent and, as a consequence, cutting energy costs.
To determine optimal method of the formation of layer, we conducted experimental studies of the change in hydraulic resistance from the speed of gas flow motion under conditions of forming a layer of candied fruits by different methods. Based on generalizations of experimental and theoretical studies, we obtained estimated dependencies for the calculation of coefficient of hydraulic resistance and losses of pressure in the layer of candied fruits formed by different methods. They represent equations, which include such hydrodynamic parameters, obtained through experimental research and generalization of research data, as: actual speed of gas flow, equivalent diameter and equivalent height of channels between the particles, coefficient of hydraulic resistance. Obtained theoretical dependencies agree well with experimental data and are important for the prediction of kinetics of the filtration drying with regard to energy costs for the process. The dependencies are also important both for numerical simulation of the course of thermal mass exchanging processes during drying and for practical calculations.
Based on the generalizing equations and values of specific surface, received by Authors, the expediency of forming a layer by the method of arranging the particles of candied fruits vertically "with blocking the channels" was substantiated. It is proved that this method allows providing for the maximum speed of thermal agent in the layer and, as a consequence, intensifying the process of filtration drying.References
- Roongruangsri, W., Bronlund, J. E. (2015). A Review of Drying Processes in the Production of Pumpkin Powder. International Journal of Food Engineering, 11 (6). doi: 10.1515/ijfe-2015-0168
- De Souza Silva, K., Caetano, L. C., Garcia, C. C., Romero, J. T., Santos, A. B., Mauro, M. A. (2011). Osmotic dehydration process for low temperature blanched pumpkin. Journal of Food Engineering, 105 (1), 56–64. doi: 10.1016/j.jfoodeng.2011.01.025
- Dini, I., Tenore, G. C., Dini, A. (2013). Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT – Food Science and Technology, 53(1), 382–385. doi: 10.1016/j.lwt.2013.01.005
- Dirim S, Caliskan G. (2012). Determination of the effect of freeze drying process on the production of pumpkin (Cucurbita Moschata) puree powder and the powder properties. GIDA J Food; 37(20) Р. 3–10.
- Ciurzyńska, A., Lenart, A., Gręda, K. J. (2014). Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin. LWT – Food Science and Technology, 59 (2), 1075–1081. doi: 10.1016/j.lwt.2014.06.035
- Ahmed, J., Al-Foudari, M., Al-Salman, F., Almusallam, A. S. (2014). Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. Journal of Food Engineering, 124, 43–53. doi: 10.1016/j.jfoodeng.2013.09.030
- Dubkovetskyy, I., Malezhik, I. F., Strelchenko, L. V., Yevchuk, Ya. V. (2015). Investigation of the kinetics of convection – drying termoradiatsiynoho hawthorn. Proceedings ONAFT, 47 (2), 18–22.
- Alibas, I. (2006). Characteristics of Chard Leaves during Microwave, Convective, and Combined Microwave-Convective Drying. Drying Technology, 24 (11), 1425–1435. doi: 10.1080/07373930600952776
- Abraão, A. S., Lemos, A. M., Vilela, A., Sousa, J. M., Nunes, F. M. (2013). Influence of osmotic dehydration process parameters on the quality of candied pumpkins. Food and Bioproducts Processing, 91 (4), 481–494. doi: 10.1016/j.fbp.2013.04.006
- Hashim, N., Daniel, O., Rahaman, E. (2014). A Preliminary Study: Kinetic Model of Drying Process of Pumpkins (Cucurbita Moschata) in a Convective Hot Air Dryer. Agriculture and Agricultural Science Procedia, 2, 345–352. doi: 10.1016/j.aaspro.2014.11.048
- Nepochatykh, T. (2016). Some theoretical and practical approaches to the production of candied fruits from plant material. Science trajectory, 2 (6), 2.1.–2.8.
- Clifford, I. O., Kingsley, E., Chika, C. O., Chinyere, I. I. (2014). Effects of Osmotic Dewatering and Oven Drying on β-Carotene Content of Sliced Light Yellow-Fleshed Sweet Potato (Ipomea batatas L.). Nigerian Food Journal, 32 (2), 25–32. doi: 10.1016/s0189-7241(15)30114-4
- Radjabov, M. F. (2015). Planning the Experiment of Treated Melon Slices during the Drying. MOJ Food Processing & Technology, 1 (4). doi: 10.15406/mojfpt.2015.01.00019
- Yarovyj, I. I., Katasonov, O. V. (2015). Some problems of experimental modeling process drying plant material in a microwave electromagnetic field. Proceedings ONAFT, 47 (2), 227–231.
- Atamanyuk, V. N., Huzova, I. A., Patrij, N. I. (2016). Hydrodynamics sludge drying coffee. Chemical Industry of Ukraine, 2, 12–16.
- Han, Y.-C., Easa, S. M. (2016). Superior cubic channel section and analytical solution of best hydraulic properties. Flow Measurement and Instrumentation, 50, 169–177. doi: 10.1016/j.flowmeasinst.2016.06.019
- Roumbas, G., Kastrinakis, E. G., Nychas, S. G. (2016). Scalar transport in the near field between two coaxial square air jets. Experimental Thermal and Fluid Science, 78, 229–241. doi: 10.1016/j.expthermflusci.2016.06.004
- Atamanyuk, V., Huzova, I., Gnativ, Z., Mykychak, B. (2016). The study of hydrodynamic processes at the gas flow filtration through the candied fruits layer. EUREKA: Life Sciences, 4 (4), 9–13. doi: 10.21303/2504-5695.2016.00170
- Atamanyuk, V. (2013). Scientific basis filtration drying dispersed materials. Lviv, 340.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Volodymyr Atamanyuk, Iryna Huzova, Zoriana Gnativ, Boris Mykychak
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.
