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  4. Equilibrium Humidity as One of Important Energy-Efficiency Indexes in Drying of Food Powder Materials of Biological Nature

Equilibrium Humidity as One of Important Energy-Efficiency Indexes in Drying of Food Powder Materials of Biological Nature

JEECS.
2022;
Volume 8, Number 2
: pp. 90 – 97
https://doi.org/10.23939/jeecs2022.02.090
Received: October 11, 2022
Revised: November 28, 2022
Accepted: December 05, 2022

Zh. Petrova, K. Samoilenko, Yu. Novikova, P. Petrov. Equilibrium humidity as one of important energy-efficiency indexes in drying of food powder materials of biological nature. Energy Engineering and Control Systems, 2022, Vol. 8, No. 2, pp. 90 – 97. https://doi.org/10.23939/jeecs2022.02.090

Authors:
  1. Zhanna Petrova
  2. Kateryna Samoilenko
  3. Yuliia Novikova
  4. Pavlo Petrov
1
Institute of Technical Thermal Physics, National academy of sciences of Ukraine
2
Institute of Technical Thermal Physics, National academy of sciences of Ukraine
3
Institute of Technical Thermal Physics, National academy of sciences of Ukraine
4
Institute of Technical Thermal Physics, National academy of sciences of Ukraine

Considering general trend of energy consumption, according to which the amount of consumed energy increases, its cost and scarcity continuously increase. The 10–12 % of all energy is spent on drying processes in the world. At the current stage of the development of dehydration processes in Ukraine and the world, an urgent problem has arisen in the creation and development of highly efficient thermal technologies that would ensure minimal energy consumption for the process and high quality of the material. When drying powdered food materials of a biological nature, equilibrium humidity is important, which allows you to determine the final moisture content. Energy costs for the dehydration process, term, storage conditions and quality characteristics of the product depend on this indicator. The tensometric (static) method of Van Bamelen was used to determine the equilibrium humidity of the studied samples depending on the relative humidity of the air. The article presents the results of research – the kinetic curves of water vapour adsorption of antioxidant functional powders and instant cooking products (dry borscht) based on them were obtained and the comparative characteristics of the studied samples were carried out.

adsorption
energy efficiency
equilibrium humidity
dry borscht
instant products
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