ДОСЛІДЖЕННЯ КІНЕТИКИ ТА МЕТОДУ ЕНЕРГОЗБЕРЕЖЕННЯ В ПРОЦЕСІ СУШІННЯ ЦУКАТІВ З ГРУШ

1
Lviv Polytechnic National University
2
Lviv Polytechnic National University

Досліджено кінетику сушіння гарячих (80°С) та холодних (20°С) цукатів з груш. В результаті узагальнення дослідних даних знайдені коефіцієнт сушіння та виведена аналітична залежність для розрахунку часу сушіння. Отримані експериментальні дані зміни температури теплового агенту за висотою шару цукатів. Доведено, що припинення подачі гарячого теплового агенту в певний момент часу, та охолодження верхніх шарів цукатів холодним тепловим агентом і одночасне досушування нижніх шарів цукатів дозволить скоротити енергетичні затрати процесу на 1135,64 kJ/kgwater.

1. Burdo, O.G.Trishyn, F.A.Terziev, S.G.Gavrilov, A.V.Sirotyuk, I.V. (2021). Electrodynamic Processes as an Effective Solution of Food Industry Problems. Surface Engineering and Applied Electrochemistry, 57(3), 330–344

https://doi.org/10.3103/S1068375521030030

2. Burdo, O.G. (2021). The role of food energy technologies in solving global mankind problems. Problems of the Regional Energetics, 3, 99–110.

DOI:10.52254/1857-0070.2021.3-51.09

3. Burdo, O.G.Sirotyuk, I.V.Shcherbich, M.V.Akimov, A.V.Poyan, A.S. (2021). Innovation of energy technologies of food raw material dehydration and extraction. Problems of the Regional Energetics, 1, 86–98

 https://doi.org/10.52254/1857-0070.2021.1-49.13

4. Kindzera, D.Hosovskyi, R.Atamanyuk, V.Symak, D. (2021). Heat transfer process during filtration drying of grinded sunflower biomass. Chemistry & Chemical Technology, 15(1), 118–124.

https://doi.org/10.23939/chcht15.01.11

5. Atamanyuk, V.Gnativ, Z.Kinzera, D., .Khusanov, A.Kaldybaeva, B. (2020). Hydrodynamics of cotton filtration drying. Chemistry & Chemical Technology, 14(3), 426–432.https://doi.org/10.23939/chcht14.03.426

6. Ivashchuk, O.S.Atamanyuk, V.M.Gnativ, Z.Ya.Chyzhovych, R.A.Zherebetskyi, R.R. (2021). Research into kinetics of filtration drying of alcohol distillery stillage. Voprosy Khimii i Khimicheskoi Tekhnologii, 2021(4), 58–65.

DOI: 10.32434/0321-4095-2021-137-4-58-65

7. Burdo, O.Bezbah, I.Zykov, A., ...Mazurenko, I.Li, Y. (2020). Development of power-efficient and environmentally safe coffee product technologies. Eastern-European Journal of Enterprise Technologies, 1, 6–14.

https://doi.org/10.15587/1729-4061.2020.194647

8. Korinchuk, D.N.Snezhkin, Y.F. (2018). Simulation of the High-Temperature Drying of a Composite Mixture in an Air Drier for Production of a Biocombustible. Journal of Engineering Physics and Thermophysics, 91(5), 1155–1164.

DOI:10.1007/s10891-018-1844-6

9. Mykhailyk, V.A.Snezhkin, Y.F.Dmitrenko, N.V. (2015). Investigation of the State of Water in Energy Trees in the Process of Drying by Differential Scanning Calorimetry. Journal of Engineering Physics and Thermophysics, 88(5), 1093–1099. DOI:10.1007/s10891-015-1288-1

10. Mikhailik, V.A.Dmitrenko, N.V.Snezhkin, Y.F.(2019). Investigation of the Influence of Hydration on the Heat of Evaporation of Water From Sucrose Solutions. Journal of Engineering Physics and Thermophysics, 92(4), 916–922.

DOI:10.1007/s10891-019-02003-8

11. Burdo, O.Bezbakh, I.Zykov, A., ...Zhengzheng, S.Phylipova, L. (2021). Development of the Design and Determination of Mode Characteristics of Block Cryoconcentrators for Pomegranate Juice. Eastern-European Journal of Enterprise Technologies, 2, 6–14.  https://doi.org/10.15587/1729-4061.2021.230182

12. Burdo, O.Bezbah, I.Kepin, N., ...Bandura, V.Mazurenko, I. (2019). Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials. Eastern-European Journal of Enterprise Technologies, 5(11-101), 24–32

https://doi.org/10.15587/1729-4061.2019.178937

13. Burdo, O.G.Bandura, V.N.Levtrinskaya, Y.O. (2018). Electrotechnologies of Targeted Energy Delivery in the Processing of Food Raw Materials. Surface Engineering and Applied Electrochemistry, 54(2), 210–218

DOI: 10.3103/S1068375518020047

14. Burdo, O.G.Kovalenko, E.A.Kharenko, D.A. (2008). Intensification of the processes of low-temperature separation of food solutions. Applied Thermal Engineering , 28(4), 311–316. DOI:10.1016/j.applthermaleng.2006.02.035

15. Huzova, I. (2020). Investigation of the energy-saving method during candied fruits filtration drying. Periodica Polytechnica Chemical Engineering, 64(4), стр. 555–561 https://doi.org/10.3311/PPch.15107

16. Burdo, O.Bandura, V.Zykov, A., Levtrinskaya, J.Marenchenko, E. (2017). Development of wave technologies to intensify heat and mass transfer processes. Eastern-European Journal of Enterprise Technologies, 4(11-88), 34–42

https://doi.org/10.15587/1729-4061.2017.108843

17. Sorokovaya, N.N.Snezhkin, Y.F.Shapar’, R.A.Sorokovoi, R.Y. (2019). Mathematical Simulation and Optimization of the Continuous Drying of Thermolabile Materials. Journal of Engineering Physics and Thermophysics , 92(5), 1180–1190. DOI:10.1007/s10891-019-02032-3

18. Nikitenko, N.I.Snezhkin, Yu.F.Sorokovaya, N.N. (2008). Development of a theory and methods for calculating the heat and mass transfer in drying a porous body with multicomponent vapor and liquid phases. Journal of Engineering Physics and Thermophysics, 81(6), 1153–1167.

 DOI: 10.1007/s10891-009-0132-x 

19. Huzova, I.O.Atamanyuk, V.M. (2021). Mathematical interpretation of dynamics of temperature change during drying of hot monodisperse layer of organic raw materials. Journal of Chemistry and Technologies, 28(3), 278–288.

 https://doi.org/10.15421/082030