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- Title
Modelling of thermoradiative-convective drying process of products of plant origin.
- Authors
Dubkovetskyy, Igor; Melnyk, Nataliya; Burlaka, Tetiana; Tkachuk, Yulia
- Abstract
Introduction. The aim of the research was to develop the basics of simulating processes of the simultaneous influence of thermoradiation and convection during drying of plant raw materials. Materials and methods. Cultivated mushrooms, hawthorn, winter varieties of apples and apple snacks were used in the study. Drying was carried out in pulsed heating-cooling mode, while heating was carried out by a heat pump and infrared rays to a set temperature with a wavelength in the range of 1.2-4 μm with a flux density of 8 kW/m². Results and discussion. Modelling of thermoradiativeconvective drying of cultivated mushrooms was carried out when the moisture content decreased from 809 to 30% within 80 min, and for hawthorn, the moisture content decreased from 330 to 38% in 60 min. The drying time for apples was 60 min, and the drying time for apple snacks was 70 min, since snacks contain sugar, which has the property of retaining moisture. According to the developed mathematical model of the drying process, the diffusion capacity of moisture was calculated for all studied products. It was the highest for cultivated mushrooms, 9.5810-4 m²/s, due to the lowest density of 750 kg/m³ and the highest porosity, which led to deeper penetration of infrared radiation with a thermal diffusion coefficient of 1.011×10-3 1/K. The density of hawthorn was 1173.4 kg/m³, the moisture diffusion coefficient was 6.8×10-7 m²/s and a thermal diffusion coefficient was 0.51×10-2 1/K because the hawthorn fruits were spherical and were placed in the dryer as a heap. Apples and apple snacks were cut into slices 4-6 mm thick. The density of apples was 880 kg/m³, the moisture diffusion coefficient was 8.48×10-5 m²/s, and the thermal diffusion coefficient was 3.096×10-5 1/K. Apple snacks were made by blanching apple cores in sugar syrup before drying, which led to a decrease in the moisture diffusion coefficient to 8.28×10-6 m²/s, an increase of density to 965 kg/m³ and a thermal diffusion coefficient to 4.06×10-2 1/K compared to apple slices. Modelling the interaction of convective and thermoradiative energy supply in pulse mode allows to ensure the maximum technological effect. Conclusions. The mathematical model of thermoradiativeconvective drying allows to display in an analytical form the main features of the simultaneous influence of convective and thermoradiative energy supply during drying of high-moisture materials.
- Subjects
PLANT products; INFRARED radiation; SNACK foods; DIFFUSION coefficients; RADIATION trapping; CULTIVATED mushroom; ACTINIC flux; APPLES
- Publication
Ukrainian Food Journal, 2023, Vol 12, Issue 4, p523
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2023-12-4-4