IMPACT OF THE MODE OF CONVECTIVE DRYING ON THE CRYSTALLINITY OF APPLE AND SUGAR BEET POWDERS


  • V.A. Mykhailyk Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
  • Yu.F. Snezhkin Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
  • T.V. Korinchevska Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
  • Yu.I. Gornikov Chuiko Institute of Surface Chemistry of National Academy of Sciences of Ukraine, 17 General Naumov Str., Kyiv, 03164, Ukraine
Keywords: drying, sugar beet, apple, crystallization, sucrose, glucose, fructose, derivatography, X-ray diffraction, phase transitions, the degree of crystallinity

Abstract

The effect of temperature of the convecting drying on the crystallinity of apple and sugar beet powders was presented in this study. The X-ray diffraction and derivatography methods were used. The data of thermal analysis revealed that with increasing of drying temperature from 60 to 100 °C at a constant speed of drying agent (1.5 m/s), the degree of crystallinity was reduced from 34.0 % wt. to 20.4 % wt. and from 11.1 % wt. to 7.7 % wt. for the sugar beet and apple powders, respectively. The X-ray diffraction method showed that the crystallinity of sugar beet and apple powders were 36 % wt. and 34 % wt., respectively. The investigated powders are semicrystalline product according to their degree of crystallinity. E.g., the apple powder is a mixture of amorphous (biopolymers and soluble carbohydrates) and crystalline (glucose, sucrose and fructose) phases.

References

Mykhailyk V.A., Davydova E.O., Mank V.V. Study of hydration of sucrose by low- temperature scanning calorimetry // Termodinamika organicheskih soedineniy. - Gorky, 1989. - P 76-80. (Rus.)

Mykhailyk V.A. Calorimetric studies of sugars and sugar-containing materials // Promyshlennaya teplotekhnika - 1998. - Vol. 20, № 1. - P 25-31. (Rus.)

Mykhailyk V.A., Davydova E.O. Study of the state of water in the sugar-containing vegetable raw materials during its dehydration // Promyshlennaya teplotekhnika - 2000. - Vol. 22, № 5-6. - P 50-54. (Rus.)

Mykhailyk V.A., Snezhkin Yu.F. Influence of low temperature on the condition of parenchymal tissues of sugar beet // Promyshlennaya teplotekhnika. Prilozheniye k zhurnalu. - 2003. - Vol. 25, № 4. - P 169-171. (Rus.)

Ginzburg, A.S. Drying of the foodstuffs. - Moscow: Pishchepromizdat, 1960. - 683 p. (Rus.)

Gerasimenko A.A. Crystallization of the sugar. - Kiev: Naukova dumka, 1965. - 316 p. (Rus.)

Popov V.D. Bazhal I.G. Kinetics of boiling of sugar massecuite // Izvestiya vysshikh uchebnykh zavedeniy. Pishchevyye tekhnologii. - 1961. - № 2. - P 136-143. (Rus.)

Roos Y.H. Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry // Journal of Food Science. - 1987. - Vol. 52(1). - P 146-149.

Khalloufi S., El-Maslouhi Y., Ratti C. Mathematical model for prediction of glass transition temperature of fruit powders // Journal of Food Science. - 2000. - Vol. 65(5). - P 842-848.

Wang H., Zhang S., Chen, G. Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry // Journal of Food Engineering. - 2008. - Vol. 84. - P 307-312.

Moraga G., Marti'nez-Navarrete N., Chiralt A. Water sorption isotherms and phase transitions in kiwifruit // Journal of Food Engineering. - 2006. - Vol. 72. - P 147-156.

Fabra M.J., Talens P., Moraga G., Marti'nez- Navarrete N. Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability // Journal of Food Engineering. - 2009. - Vol. 90. - P 52-58.

Mrad N.D., Bonazzi C., Boudhrioua N., KechaouN., Courtois F. Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples // Drying Technology. - 2012. - Vol. 30. - P. 1397-1406.

Mikhailik V.A., Dmitrenko N.V., Snezhkin Yu.F. Change in the Specific Heat Capacity of Parenchymal Tissues of Apples due to Dehydration // Journal of Engineering Physics and Thermophysics. - 2014. - Vol. 87, № 1. - P. 48-53.

Goula A.M., Karapantsios T.D., Achilias D.S., Adamopoulos K.G. Water sorption isotherms and glass transition temperature of spray dried tomato pulp // Journal of Food Engineering. - 2008. - Vol. 85(1). - P. 73-83.

Mykhailyk V.A., Havin S.O., Reus I.A. Experimental study of the drying kinetics of bulb onion // Enerhetyka, ekonomika, tekhnolohiyi, ekolohiya. - 2006. - №2 (19). - P. 74-78. (Ukr.)

Mykhailyk V.A., Snezhkin Yu.F.,Mykhailyk T.O. Study of drying kinetics of Na+-substituted form of bentonite clay (Cherkasy fieldt) // Keramika nauka i zhizn'. - 2009. - №3 (5). - P. 4-11. (Ukr.)

Paulik F., Paulik J., Erdei L. Derivatograph of the system. Theoretical foundations // Vengerskyi optisheskyi zavod. - Budapesht, 1974. - 146 p. (Rus.)

Rabinovich VA., HavinZ. Ya. A brief chemical handbook ; edited by V. A. Rabinovich. - 2nd edition, corr. and add. - L.: Khimia, Leningradskoe otdelenie, 1978. - 392 p. (Rus.)

Mykhailyk V.A., Snezhkin Yu.F., Belinsky V.T. Application of derivatograph for research of influence of preliminary heat treatment on the kinetics of drying vegetable raw materials // Problemy promyshlennoy teplotekhniki : IV Intern. conf., Sept. 26-30. 2005. : abstracts. - K., 2005 - P. 349 - 350. (Rus.)

Zevin L.S., Zavyalova L.L. Quantitative radiographic phase analysis. - M.: Nedra, 1974. - 183 p. (Rus.)

The quantity of carbohydrates in apples [A electronic resource] // Notefood 2015. Zhurnal o pravil'nom pitanii. Pishchevyye veshchestva [website] - Access: http://notefood.ru/pishhevye- veshhestva/uglevody/kolichestvo-uglevodov-v- yabloke.html (Rus.)

Silin PM.Technology of sugar - 2nd edition, revised and added. - M.: Pishchevaya promyshlennost', 1967. - 624 p. (Rus.)

The mainfactors influencing the process of extracting sucrose from beet [A electronic resource] // Informatsionnyy portal Pishchevik [website] - Access: http://mppnik.ru/publ/1203-osnovnye-
faktory-vliyayuschie-na-process-ekstragirovaniya- saharozy-iz-svekly.html (Rus.)

Principles of technology of sugar : Trans. from English / Ed. P. Honig. - M.: Pishchepromizdat, 1961 - 616 p. (Rus.)

HurttaM., Pitkanen I., Knuutinen J. Melting behaviour of D-sucrose, D-glucose and D-fructose // Carbohydrate Research. - 2004. - № 339. - P. 22672273.

Shestak Ya. Theory of thermal analysis: physical and chemical properties of inorganic solids : Trans. from English. - M.: Mir, 1987. - 456 p.

Wendland W. Thermal Methods of Analysis : Trans. from English / Ed. V.A. Stepanov and V.A. Berstein - M.: Mir, 1978. - 526 p. (Rus.)

Supercooled fluid [Electronic resource] // Wikipedia. The Free Encyclopedia [website] - Access: http://uk.wikipedia.org/wiki/Переохолоджена_рщина (Ukr.)

Ivchuk N.P., Bobrovnik L.D., Tanaschuk L.I., Nazarova O.P., Skripnik V.F. The solubility of glucose and fructose in the water-fructose-glucose system // Sakharnaya promyshlennost'. - 1994. - № 2. - P. 30. (Rus.)

Lipatov Yu.S., Shilov V.V., Gomza YU.P., Kruglyak N.E. Radiographic methods of studying polymers. - Kiev: Naukova dumka, 1982. - 296 p. (Rus.)

Goronovsky I.T., Nazarenko Yu.P., Nekryach U.F. A brief handbook on chemistry. - 4th edition, corr. and add. - Kiev: Naukova dumka, 1974. - 991 p. (Rus.)

The crystallization and properties of crystalline substances : collection of scientific papers // Academy of Sciences of the USSR, the Kola branch of them. SM Kirov; Ans. Ed. S.M. Bondin. - L.: Nauka, Leningradskoe otdelenie, 1971. - 97 p. (Rus.)

Abstract views: 294
PDF Downloads: 245
Published
2017-11-05
How to Cite
Mykhailyk, V., Snezhkin, Y., Korinchevska, T., & Gornikov, Y. (2017). IMPACT OF THE MODE OF CONVECTIVE DRYING ON THE CRYSTALLINITY OF APPLE AND SUGAR BEET POWDERS. Thermophysics and Thermal Power Engineering, 37(5), 23-37. https://doi.org/https://doi.org/10.31472/ihe.5.2015.03
Section
Theory and Practice of Drying