Design development of a continuous industrial drying plant for drying pomace of walnuts, peanuts and pistachios

Authors

DOI:

https://doi.org/10.15587/2312-8372.2019.191071

Keywords:

dispersed composition, microscopic method, product drying, integral and differential distribution function.

Abstract

The object of research is the drying process of the pomace of a walnut kernel, peanuts and pistachios in a fluidized bed dryer with an inert support. One of the most problematic places is the issue of recycling of secondary raw materials, which represent significant potential for the food industry. The solution to the problem that is urgent is the preservation of pomace of the walnut kernel, peanuts and pistachios for their further use in the food industry. At the same time, the advantages of dried semi-finished products:

– ability to transport over long distances;

– long shelf life of dried products;

– use in food technology;

– use as a protein supplement.

Therefore, the work is devoted to the development of new and modernization of existing drying methods. One of such methods is drying in a fluidized bed of an inert support; this product has not been used before for drying because of the complexity of the process.

During the study, the method of microscopic determination of the dispersed composition of the product is used, which allows measuring particles with a size of 0.3-100 microns. Test powders of different fineness are investigated using USB Digital Microscope. The mathematical processing of the results using modern computer programs is carried out. The data obtained are processed in the Mathcad environment and presented as integral and differential particle distribution functions for each analyzed sample. This is due to the fact that the analysis of the determination of the dispersed composition is a mandatory control method in all technological processes. Thanks to this, it is possible to obtain a given product size. In the course of the study, a design of a continuous industrial drying unit for drying pomace of walnut kernels, peanuts and pistachios was developed. The drying method proposed in this work has several advantages over other methods, the main of which are the reduction of energy consumption and improving the quality of the finished product.

Author Biographies

Sergei Sabadash, Sumy National Agrarian University, 160, H. Kondrateva str., Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

Marina Savchenko-Pererva, Sumy National Agrarian University, 160, H. Kondrateva str., Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

Oleg Radchuk, Sumy National Agrarian University, 160, H. Kondrateva str., Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

Lyudmila Rozhkova, Sumy National Agrarian University, 160, H. Kondrateva str., Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

Dmytro Kazakov, Sumy National Agrarian University, 160, H. Kondrateva str., Sumy, Ukraine, 40021

Senior Lecturer

Department of Engineering Technology of Food Production

Andreii Zahorulko, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Processes, Devices and Automation of Food Production

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Published

2019-11-21

How to Cite

Sabadash, S., Savchenko-Pererva, M., Radchuk, O., Rozhkova, L., Kazakov, D., & Zahorulko, A. (2019). Design development of a continuous industrial drying plant for drying pomace of walnuts, peanuts and pistachios. Technology Audit and Production Reserves, 6(1(50), 32–35. https://doi.org/10.15587/2312-8372.2019.191071

Issue

Vol. 6 No. 1(50) (2019): Industrial and technology systems

Section

Reports on research projects

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Copyright (c) 2020 Sergei Sabadash, Marina Savchenko-Pererva, Oleg Radchuk, Lyudmila Rozhkova, Dmytro Kazakov, Andreii Zahorulko

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