ЕНЕРГОЗБЕРІГАЮЧІ РЕЖИМИ НАСИЧЕННЯ ЦУКРОЗОЮ ЧАСТИНОК ПЛОДУ ЛИМОНУ.

І. О., Гузьова; В. М., Атаманюк

This article is dedicated to solving the problem of saturating lemon fruit particles with sucrose in the shortest possible time while maximizing energy savings. The authors of the article developed regimes for saturating lemon fruit particles. The saturation was conducted in two modes. The first mode is soaking, with the syrup in a state of rest. Research was conducted at temperatures of 50°C, 60°C, 70°C, 80°C, and 90°C. The second mode is bubbling, where the volume of syrup is aerated through a drainage tray. The lemon fruit particles are placed on a grid submerged in the syrup above the drainage tray. Research in the bubbling mode was conducted at a temperature of 70°C and air flow rates (m³/s): 6.25·10-5; 8.06·10-5; 12.5·10-5; 15.6·10-5, which corresponds to the speed through the drainage tray holes: 3 m/s; 4 m/s; 6.5 m/s; 8 m/s, respectively. The authors proved that the lowest energy consumption (ΣQ = 8.353 kJ/kg of syrup) occurs during the saturation of lemon particles with sucrose under bubbling conditions at a syrup temperature of 70°C with an air speed of 6.5 m/s, confirming the economic feasibility of this method. The study presents and analyzes the dependencies of the saturation rate on concentration and time. The analysis shows that at the beginning of the process, the saturation rate decreases. At this stage, the process of mass transfer of sucrose molecules from the bubbling solution to the surface of the particles occurs, with the mass transfer process playing a significant role, which helps to reduce the saturation time compared to soaking conditions. The study generalizes experimental data on the change in sucrose concentration in lemon fruits over time at a temperature of 70°C in the bubbling mode at different speeds. As a result of generalizing the experimental data using the similarity theory method, criterion equations were derived, allowing the calculation of the mass transfer coefficient of sucrose molecules through the phase boundary into the particle under various hydrodynamic regimes. The obtained equations also enable the calculation of the amount of sucrose transferred from the syrup to the lemon fruit particle through mass transfer.

MASS transfer coefficients; MASS transfer; AIR speed; AIR flow; ENERGY consumption; LEMON; SYRUPS

Scientific Works, 2024, Vol 87, Issue 1, p30

2073-8730

Academic Journal

10.15673/swonaft.v88i1.2956