DRYING WHITE CABBAGE ON A CONVECTIVE DRYING BENCH


  • Zh. Petrova Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
  • V. Paziuk Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
  • P. Vishnevsky Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
  • D. Grakov Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
  • О. Grakov Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
Keywords: drying, experimental stand, material quality, process intensification.

Abstract

Known methods of production of dried cabbage are long-term production processes that take place within 12… 24 hours. Therefore, it is necessary to develop new methods of drying and intensification of this process.

The article presents experimental studies of the kinetics of the drying process of white cabbage with different energy supply and their combinations, such as convective, infrared and convective-infrared drying methods. The main criterion for choosing a rational mode of drying is the quality of raw materials after heat treatment, in particular the visual assessment of color by temperature.

During convective drying, the analysis of temperature regimes for process intensity and quality of raw materials was performed. The drying mode of 60ºC which satisfies all requirements for quality of material was chosen. To speed up the process, it is proposed to reduce the drying time by introducing a step mode of 80 / 60ºC, which also reduces the energy component.

Infrared radiation intensifies the process due to the rapid heating of the material, but in turn it burns. Therefore, a combined convective-infrared method is proposed in which the temperature in the product did not exceed 60 ° C. This method of drying showed good results with a shorter drying time.Infrared radiation intensifies the process due to the rapid heating of the material, but in turn it burns. Therefore, a combined convective-infrared method is proposed in which the temperature in the product did not exceed 60 ° C. This method of drying showed good results with a shorter drying time.

References

1. Nazarenko V.O., Yudicheva O.P., Zhuk V.A. Formuvannya yakosti tovariv. Chastyna 1.[ Formation of quality of goods. Part 1.].[Textbook.] – K.: 2012. – 386 s. (Ukr.)
2. Patent na vynakhid № 107146. (UA) Ukrayina, C2 MPK A23L3/40.. Pohozhykh M.I., Yevlash V.V., Nyemirich O.V., Tarasenko T.A., Havrysh A.V., Novosad O.O., Kardavar K.M.;.[ Patent for the invention № 107146. (UA) Ukraine, C2 IPC A23L3 / 40 .[Method of producing dried cabbage]. Pogozhikh MI, Yevlash VV, Nemirich OV, Tarasenko TA, Gavrish AV, Novosad OO, Kardavar KM; applicant and patent owner National University of Food Technology, publ. 25.11.14, bul. 22. (Ukr.)
3. Snyezhkin YU.F., Petrova ZH.O., Pazyuk V.M. [Energy efficient production of functional food powders.]. [Monograph.] «RVV VNAU», 2016. 458 s. (Ukr).

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PDF Downloads: 41
Published
2021-10-08
How to Cite
Petrova, Z., Paziuk, V., Vishnevsky, P., Grakov, D., & GrakovО. (2021). DRYING WHITE CABBAGE ON A CONVECTIVE DRYING BENCH. Thermophysics and Thermal Power Engineering, 43(3), 24-29. https://doi.org/https://doi.org/10.31472/ttpe.3.2021.3
Section
Heat and Mass Transfer Processes and Equipment, Theory and Practice of Drying