Structural improvement of a mobile device for pre-heated treatment of vegetable raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.318559

Keywords:

functional apparatus, plant raw materials, polycomponent semi-finished products, preliminary heat treatment

Abstract

The object of this study is the heat treatment of multicomponent masses, for example, Jerusalem artichoke, pumpkin, and black chokeberry, during thickening and drying in an improved mobile functional apparatus for preliminary heat operations. The engineering solution is aimed at the implementation of resource-saving preliminary thermal operations of plant raw materials on mobile functional equipment. The structural difference of the device for the preliminary heat treatment of plant raw materials is the presence of a mobile platform with a carousel arrangement of rolling containers with changeable working elements. The device provides simultaneous implementation of thermal operations in three functional containers. The vacuum compartment and the steam generator with flexible technical lines are connected to functional tanks equipped with bubbler disks to improve heat transfer. The central platform has a microprocessor-based automatic control unit and a spring mechanism for lifting the cover equipped with Peltier elements for secondary heat conversion. The tanks are heated by a film resistive electric heater. Peltier elements are mounted on the inner surface of the cover to convert secondary heat for autonomous operation of the fan. For preliminary heat treatment of liquid media, the functional container is additionally equipped with a stirrer with a heated surface (the usable area of the thermal surface is 0.28 m2).

The duration of reaching a stationary temperature regime (50 °С) of the multicomponent mass (Jerusalem artichoke – 50 %, pumpkin – 40 %, and chokeberry – 10 %) in a mobile device is 31.4 % less than in a classic design. The duration of the drying process in the functional device is 40 minutes, and in the conventional KVM-150 device – 60 minutes. A 1.8-fold decrease in the specific metal capacity was established. Total heat losses are reduced by 1.24 times, and the usable heating surface is increased by 1.3 times

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Iryna Voronenko, National University of Life and Environmental Sciences of Ukraine

Doctor of Economic Sciences, Senior Researcher

Department of Information Systems and Technologies

Lyudmila Chuiko, State Biotechnological University

PhD, Head of Research Department

Research Department

Nataliia Tytarenko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

Alla Solomon, Vinnitsa National Agrarian University

PhD, Associate Professor

Department of Food Technologies and Microbiology

Oksana Skoromna, Vinnitsa National Agrarian University

PhD, Associate Professor

Department of Production and Processing Technologies of Livestock Products

Maksym Prykhodko, FOP Maksym Konstantinovych Prykhodko; State Biotechnological University

PhD student

Department of management, business and administration

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Structural improvement of a mobile device for pre-heated treatment of vegetable raw materials

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Published

2024-12-27

How to Cite

Zahorulko, A., Voronenko, I., Chuiko, L., Tytarenko, N., Ibaiev, E., Solomon, A., Skoromna, O., & Prykhodko, M. (2024). Structural improvement of a mobile device for pre-heated treatment of vegetable raw materials. Eastern-European Journal of Enterprise Technologies, 6(11 (132), 6–14. https://doi.org/10.15587/1729-4061.2024.318559

Issue

Vol. 6 No. 11 (132) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Andrii Zahorulko, Iryna Voronenko, Lyudmila Chuiko, Nataliia Tytarenko, Eldar Ibaiev, Alla Solomon, Oksana Skoromna, Maksym Prykhodko

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