Theoretical modeling of the heat treatment process vegetables during their peeling

Authors

  • Олег Георгійович Терешкін Kharkiv State University of Food Technology and Trade, Klochkovska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-5265-4087
  • Дмитро Вікторович Горєлков Kharkiv State University of Food Technology and Trade, Klochkovska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-9315-9322
  • Дмитро В’ячеслаовович Дмитревський Kharkiv State University of Food Technology and Trade, Klochkovska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-1330-7514

DOI:

https://doi.org/10.15587/2312-8372.2016.58826

Keywords:

thermal treatment, steam pressure, boiling, quality, losses, peeling

Abstract

The process of peeling onion and the corresponding equipment for this process are analyzed. It is established that a considerable part of the product is lost when the existing equipment is used. The method of peeling onion from its husk including thermal preprocessing of the onion by steam and the process of mechanical final treatment is proposed. The influence of the parameters of peeling on the percentage of raw material losses and quality of a product peeling is experimentally studied. The impact of the duration of thermal treatment of onion on the penetration depth of its surface layer is studied.

Theoretical model of boiling as a process is first received. It joins the depth of the product’s boiled layer with the required duration of the process. Namely, duration of thermal treatment of potato and onion for the provision of the depth of boiled layer 2...3 mm is 50…100 s. The authors suggest mathematical model of the process of thermal treatment of vegetables during their peeling, which characterizes the dependence of the depth of the boiled layer of vegetables on the duration of the process of their thermal treatment and steam pressure. It is proved that under treatment with sharp steam the time of the achievement of maximum temperature on the product’s surface does not influence general duration of boiling.

Author Biographies

Олег Георгійович Терешкін, Kharkiv State University of Food Technology and Trade, Klochkovska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Associate Professor

Department of hotel and restaurant business

Дмитро Вікторович Горєлков, Kharkiv State University of Food Technology and Trade, Klochkovska str., 333, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Дмитро В’ячеслаовович Дмитревський, Kharkiv State University of Food Technology and Trade, Klochkovska str., 333, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

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Published

2016-01-21

How to Cite

Терешкін, О. Г., Горєлков, Д. В., & Дмитревський, Д. В. (2016). Theoretical modeling of the heat treatment process vegetables during their peeling. Technology Audit and Production Reserves, 1(1(27), 57–65. https://doi.org/10.15587/2312-8372.2016.58826

Issue

Vol. 1 No. 1(27) (2016): Mechanical engineering and machine building. Energy, energy-saving technologies and equipment

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Олег Георгійович Терешкін, Дмитро Вікторович Горєлков, Дмитро В’ячеслаовович Дмитревський

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