ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ
Drying is a mass-exchange process of removing moisture from a material by evaporation, which results in an increase in the shelf life of raw materials while reducing transport weight. Apples are a common type of fruit that is present in our diet almost all year round. They contain a significant amou...
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Institute of Engineering Thermophysics of NAS of Ukraine
2024
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oai:ojs2.ihenasgovua.s43.yourdomain.com.ua:article-6002024-12-28T09:38:22Z INTENSIVE DRYING METHODS FOR APPLE SLICES WITH CONVECTION AND COMBINED ENERGY SUPPLY ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ Sniezhkin, Yu. F. Paziuk, V.М. Husarova, O.V. Drying is a mass-exchange process of removing moisture from a material by evaporation, which results in an increase in the shelf life of raw materials while reducing transport weight. Apples are a common type of fruit that is present in our diet almost all year round. They contain a significant amount of vitamins (C, B1, B2, P, E), manganese, potassium, and easily digestible iron. Apples are hypoallergenic and can be consumed by almost everyone. The purpose of the work is to intensify the drying of apple slices to low residual moisture without loss of biologically active substances. Research methods. The study of the kinetics of the slices drying process was performed on an experimental convective stand with a system of automatic recording and processing of information at a drying agent temperature of 60, 80, 80/60 ºC and a stepwise combined mode with a combination of IR radiation and convective heating of IR (100 W)+60 °C/60 °C, speed 1.5 m/s, moisture content 10 g/kg dry air. Results and conclusions. Summarising the research results, it can be concluded that the temperature of the drying agent at 80 °C ensures a short duration of the dehydration process, but the organoleptic characteristics of the finished product are unsatisfactory. Drying at a temperature of 60 °C leads to an increase in dehydration time, and as a result, to an increase in energy consumption and a deterioration in organoleptic characteristics and recoverability. It is recommended that the dehydration process of slices be carried out according to the developed stepwise drying modes: convective 80/60 °C and combined infrared-convective IR (100 W) + 60 °C / 60 °C. Based on the study of the kinetics of moisture exchange in the combined convective-infrared mode of drying apple slices, a formula for calculating the total duration of the process was obtained. The difference between the experimental and theoretical values of the drying time does not exceed 3%. The analysis of the constructed dependences of the Rebinder's number confirms the energy efficiency of the recommended modes of drying apple slices. The resulting product under the developed stepwise drying regimes has high recoverability (78...80%) and organoleptic characteristics: balanced taste, natural aroma, and light cream colour inherent in the raw material. У статті досліджено процес сушіння яблучних слайсів до низької залишкової вологості 5% за різних режимів та способів зневоднення. Запропоновано енергоефективний ступеневий режим конвективного сушіння 80/60 °С та ступеневий комбінований режим з поєднанням ІЧ-випромінювання та конвективного нагріву ІЧ (100 Вт)+60 °С / 60 °С. Енергоефективність розроблених режимів підтверджується скороченням тривалості процесу в 1.9 рази порівняно зі стаціонарним режимом за температури сушильного агенту 60 °С. Одержано залежність для визначення загальної тривалості процесу сушіння слайсів комбінованим способом. Institute of Engineering Thermophysics of NAS of Ukraine 2024-11-14 Article Article application/pdf https://ihe.nas.gov.ua/index.php/journal/article/view/600 10.31472/ttpe.4.2024.1 Thermophysics and Thermal Power Engineering; Vol 46 No 4 (2024): Thermophysics and Thermal Power Engineering; 5-14 Теплофизика и Теплоэнергетика; Vol 46 No 4 (2024): Thermophysics and Thermal Power Engineering; 5-14 Теплофізика та Теплоенергетика; Vol 46 No 4 (2024): Thermophysics and Thermal Power Engineering; 5-14 2663-7235 uk https://ihe.nas.gov.ua/index.php/journal/article/view/600/522 https://creativecommons.org/licenses/by/4.0/deed.ru |
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Thermophysics and Thermal Power Engineering |
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| datestamp_date |
2024-12-28T09:38:22Z |
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OJS |
| language |
Ukrainian |
| format |
Article |
| author |
Sniezhkin, Yu. F. Paziuk, V.М. Husarova, O.V. |
| spellingShingle |
Sniezhkin, Yu. F. Paziuk, V.М. Husarova, O.V. ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ |
| author_facet |
Sniezhkin, Yu. F. Paziuk, V.М. Husarova, O.V. |
| author_sort |
Sniezhkin, Yu. F. |
| title |
ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ |
| title_short |
ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ |
| title_full |
ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ |
| title_fullStr |
ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ |
| title_full_unstemmed |
ІНТЕНСИВНІ СПОСОБИ СУШІННЯ ЯБЛУЧНИХ СЛАЙСІВ З КОНВЕКТИВНИМ ТА КОМБІНОВАНИМ ЕНЕРГОПІДВЕДЕННЯМ |
| title_sort |
інтенсивні способи сушіння яблучних слайсів з конвективним та комбінованим енергопідведенням |
| title_alt |
INTENSIVE DRYING METHODS FOR APPLE SLICES WITH CONVECTION AND COMBINED ENERGY SUPPLY |
| description |
Drying is a mass-exchange process of removing moisture from a material by evaporation, which results in an increase in the shelf life of raw materials while reducing transport weight. Apples are a common type of fruit that is present in our diet almost all year round. They contain a significant amount of vitamins (C, B1, B2, P, E), manganese, potassium, and easily digestible iron. Apples are hypoallergenic and can be consumed by almost everyone.
The purpose of the work is to intensify the drying of apple slices to low residual moisture without loss of biologically active substances.
Research methods. The study of the kinetics of the slices drying process was performed on an experimental convective stand with a system of automatic recording and processing of information at a drying agent temperature of 60, 80, 80/60 ºC and a stepwise combined mode with a combination of IR radiation and convective heating of IR (100 W)+60 °C/60 °C, speed 1.5 m/s, moisture content 10 g/kg dry air.
Results and conclusions. Summarising the research results, it can be concluded that the temperature of the drying agent at 80 °C ensures a short duration of the dehydration process, but the organoleptic characteristics of the finished product are unsatisfactory.
Drying at a temperature of 60 °C leads to an increase in dehydration time, and as a result, to an increase in energy consumption and a deterioration in organoleptic characteristics and recoverability.
It is recommended that the dehydration process of slices be carried out according to the developed stepwise drying modes: convective 80/60 °C and combined infrared-convective IR (100 W) + 60 °C / 60 °C.
Based on the study of the kinetics of moisture exchange in the combined convective-infrared mode of drying apple slices, a formula for calculating the total duration of the process was obtained. The difference between the experimental and theoretical values of the drying time does not exceed 3%.
The analysis of the constructed dependences of the Rebinder's number confirms the energy efficiency of the recommended modes of drying apple slices.
The resulting product under the developed stepwise drying regimes has high recoverability (78...80%) and organoleptic characteristics: balanced taste, natural aroma, and light cream colour inherent in the raw material. |
| publisher |
Institute of Engineering Thermophysics of NAS of Ukraine |
| publishDate |
2024 |
| url |
https://ihe.nas.gov.ua/index.php/journal/article/view/600 |
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