An integrated solution: a cascade fluidizer dryer; drying for new generation products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.339916

Keywords:

cascade dryer, fluidization, low-temperature electric heater, Peltier element, adaptive control, inclined channels

Abstract

This study considers the process of drying raw materials (fruit, grain, mixed, dairy, and vegetable-fat) in an improved prototype of a cascade fluidization dryer, compared to the basic (control) model without Peltier elements and film-like electric heaters. The task addressed is to enable stable fluidization, resource saving, and preservation of the quality characteristics of raw materials during drying.

The proposed structure includes autonomous fan systems, warm air recirculation channels, air heating up to 75°C, and zoned temperature regime: sections A1 (68…75°C), A2 (58…65°C), and A3 (48…55°C) with temperature adjustment using Peltier elements. The raw material moves by gravity through inclined channels, enabling consistent drying with humidity and air velocity control (2.3…2.6 m/s), which supports effective fluidization.

Experimental studies on apples, oatmeal, muesli, and lactose mixture have shown that the technology provides a reduction in drying time (from 22 to 60 min) while preserving nutrients and moisture uniformity (standard deviation up to 0.9…1.6%). Air recirculation (35…42%) and autonomous control over process parameters improve resource efficiency without compromising quality.

The results confirm the versatility of the improved cascade fluidized bed dryer for resource-saving drying of various types of food raw materials under optimized temperature conditions and automated process control. The devised technology could be implemented in the food industry for making high-quality dried products while maintaining functional properties

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

Larysa Bal-Prylypko, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor

Department of Meat, Fish and Seafood Technology

Andrii Marynin, National University of Food Technologies

PhD, Associate Professor, Head of Laboratory

Problem Scientific and Research Laboratory

Iryna Bozhydai, State Biotechnological University

PhD, Associate Professor

Department of Management, Business and Administration

Maksym Smilyk, State Biotechnological University

Assistant

Department of Integrated Electrical Technologies and Power Engineering

Nataliia Tytarenko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

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An integrated solution: a cascade fluidizer dryer; drying for new generation products

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Published

2025-10-23

How to Cite

Zahorulko, A., Voronenko, I., Bal-Prylypko, L., Marynin, A., Bozhydai, I., Smilyk, M., Ibaiev, E., & Tytarenko, N. (2025). An integrated solution: a cascade fluidizer dryer; drying for new generation products. Eastern-European Journal of Enterprise Technologies, 5(11 (137), 15–24. https://doi.org/10.15587/1729-4061.2025.339916

Issue

Vol. 5 No. 11 (137) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Andrii Zahorulko, Iryna Voronenko, Larysa Bal-Prylypko, Andrii Marynin, Iryna Bozhydai, Maksym Smilyk, Eldar Ibaiev, Nataliia Tytarenko

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