Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.224990

Keywords:

structural and mechanical properties, thermal-radiation single-drum roll dryer, color characteristics, powder fraction

Abstract

The design of a thermal-radiation single-drum roll dryer with a combined method of heat supply, application and cutting of the dried layer of raw materials was developed. The dryer allows obtaining a powder fraction of a semi-finished product with a solids content of 3...5 %. Such a design solution will make it possible to obtain a high-quality semi-finished product due to low-temperature drying.

The effective viscosity of the studied pastes produced by blending apple, sea buckthorn, black chokeberry, beet and pumpkin purees was determined. Adding different percentages of raw materials to apple paste increases the effective viscosity by 9...18 %. According to the results of the organoleptic evaluation, the sample with the following composition turned out to be the best: apple – 30 %, sea buckthorn – 20 %, black chokeberry – 15 %, beet – 15 % and pumpkin – 20 %. The drying time of the blended paste with a solids content of 45 % at a temperature of 65 °C and different layer thicknesses of application to the working surface (8, 6 and 4 mm) is 75, 60 and 56 min, respectively.

All the samples of pastes have a reddish-purple color with a wavelength of 610.5...614.5 nm and a tone purity of 66.5...78.8 %. The wavelength of the dried fraction is 495...615.3 nm with a tone purity of 34.3...34.8 %, from bluish-red to bluish-purple. The brightness of the samples after drying decreases within 3...4 %. The obtained color change values and drying time of the samples confirm the possibility of using the improved dryer to obtain high-quality vegetable semi-finished products of the dried fraction. The experimental data will be useful in design calculations and testing of the developed dryer in order to obtain its maximum efficiency

Author Biographies

Oleksander Cherevko, Kharkiv State University of Food Technology and Trade

Doctor of Technical Sciences, Professor

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Valeriy Mikhaylov , Kharkiv State University of Food Technology and Trade

Doctor of Technical Sciences, Professor

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Andrii Zahorulko , Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Aleksey Zagorulko , Kharkiv State University of Food Technology and Trade

PhD, Associate Professor

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Irina Gordienko , Kharkiv State University of Food Technology and Trade

Postgraduate Student

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

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Published

2021-02-27

How to Cite

Cherevko, O., Mikhaylov , V., Zahorulko , A., Zagorulko , A., & Gordienko , I. (2021). Development of a thermal-radiation single-drum roll dryer for concentrated food stuff . Eastern-European Journal of Enterprise Technologies, 1(11 (109), 25–32. https://doi.org/10.15587/1729-4061.2021.224990

Issue

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

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Александр Иванович Черевко , Валерий Михайлович Михайлов , Андрей Николаевич Загорулько , Алексей Евгеньевич Загорулько , Ирина Александровна Гордиенко

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