Development of an apparatus with induced heat-and-mass transfer for drying and hydrothermal processing of moist materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.205062

Keywords:

induced heat-and-mass transfer effect, drying, hydrothermal treatment, temperature kinetics, phase portrait

Abstract

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 %

Author Biographies

Alina V. Pak, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD, Lecturer

Department of Merchandising and Examining the Quality of Goods

Nikolay Pogozhikh, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Power Machine Building, Engineering and Physical and Mathematical Disciplines

Andrey O. Pak, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Pak Andrey

Doctor of Technical Sciences, Associate Professor

Department of Power Machine Building, Engineering and Physical and Mathematical Disciplines

References

  1. 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
  2. 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
  3. Keil, F. J. (2018). Process intensification. Reviews in Chemical Engineering, 34 (2), 135–200. doi: https://doi.org/10.1515/revce-2017-0085
  4. Pavlushin, A., Sutyagin, S., Dolgov, V. (2019). Energy–saving dryer. E3S Web of Conferences, 126, 00044. doi: https://doi.org/10.1051/e3sconf/201912600044
  5. 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
  6. 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)
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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

2020-06-30

How to Cite

Pak, A. V., Pogozhikh, N., & Pak, A. O. (2020). Development of an apparatus with induced heat-and-mass transfer for drying and hydrothermal processing of moist materials. Eastern-European Journal of Enterprise Technologies, 3(8 (105), 32–38. https://doi.org/10.15587/1729-4061.2020.205062

Issue

Section

Energy-saving technologies and equipment