We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Energy effective drying modes of soy-vegetable compositions.
- Authors
Petrova, Zhanna; Slobodianiuk, Kateryna
- Abstract
Introduction. It was carried out the research for determining the optimal drying conditions of soybean and vegetable mixtures that provide the least drying time and maximally preserve the biologically active substances of the dried material. Materials and methods. It was researched the colloidal capillary-porous materials on the basis of soy, carrots, spinach and soy-carrot, soy-spinach mixture. For the study of the drying process it was used an experimental stand with automatic temperature controllers was used which is a system of isolated pipelines with devices for heat treatment and circulation of coolant, drying chambers, measuring circuits and instruments for controlling the process parameters and measuring the values characterizing the process of drying. Results and discussion. Researched the kinetics of the soybean-carrot mixture drying process at a temperature of the coolant temperature of 70 °C, 100 °C, with a constant drying rate v=2.5 m/s, as well as mode steps of 100/70 °C with constant drying rate v=2.5 m/s. The process of drying the binary mixture takes place in the second period. With the deepening of the evaporation zone inside the material, the temperature of its surface increases, and the rate of moisture content decreases. It has been established that drying with a temperature of the coolant temperature of 100 °C results in an inadmissible melaidine reaction, while the 100/70 °C step mode prevents such reactions due to the fact that the material does not warm up above 70 degrees throughout the drying period. Researched the kinetics of the soybean-spinach mixture drying process at a temperature of 60 °C, as well as mode steps of 100/60 °C, a constant drying rate v=2.5 m/s. In the chemical composition of spinach contains folic acid, which is destroyed during the heat treatment of products at a temperature of 100 °C for 20 minutes. When drying the mixture with a 100/60 °C degree of temperature, the material under investigation at a temperature of the heat carrier is 100 °C for 4 minutes, and then the temperature of the coolant is reduced, after 20 minutes of drying the temperature of the coolant 80 °C, this prevents significant losses of folic acid, after 40 minutes of drying, the temperature of the coolant is 60 °C, during the whole process of drying the surface temperature and in the thickness did not exceed 60 °C. Conclusions. The drying time of the material in the mode of the heat carrier 100/60 °C and 100/70 °C is less in comparison with the duration of the process at 60 and 70 °C, which reduces energy expenses by 30-40% for the drying process.
- Subjects
VEGETABLE drying; BIOACTIVE compounds; MOISTURE content of food; TEMPERATURE effect; SOYBEAN
- Publication
Ukrainian Journal of Food Science, 2017, Vol 5, Issue 1, p122
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2017-5-1-15