Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK644.8:658.562.5
Issue:3 (21)
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IR-drying fruit and berry raw materials
Annotation
Due to the deterioration of the environmental situation in Ukraine and other European countries, the main objective of the food industry is to improve the biological value of food. One way of improving the quality of food and nutrition structure of the people is to introduce in their diet and fruit and berry raw products (FBRP). One of the main directions of processing the FBRP, which allows to preserve the maximum value of food and biological of the products is to use drying technology. Theoretical and experimental studies have shown that the use of IR-radiation in FBRP drying technology allows to preserve the BAS (biologically active substances) in the product, and the main goal in the design of dryers with infrared radiation is to achieve a uniform distribution of heat flow from the source of the radiator on the receiving surface (product tray). Data obtained in this research enabled to design an industrial prototype of the IR-dryer of minimum energy and metal consumption, as well as the possibility of using the secondary heat medium (hot air), simplicity of operation and maintenance. Based on the results of studies a vertical IR-dryer was designed, providing the following advantages: decreases the duration of the drying process by forced convection; improves the quality of the final product by mild heating and low temperature; provides uniform thermal field at the receiving surface and between the trays due to the cylindrical shape of the IR-dryers; reduces dimensions and ease of construction due to rectangular carbon infrared heater in the vertical IR-dryer; intensifies the drying process due to the possibility of controlling the amount of fresh air incoming into the working chamber and the use of waste heat in the process of IR-drying.
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Articles in current issue
- Use of mathematical modeling for resursosberegayuschih food production
- Polyunsaturated fatty acids of fish raw in technology of functional food
- Mathematical simulation of the food processing equipment starting mode and rheometers
- Choice of process control channels in the processes of food production
- Development of frozen pastry from linseed flour
- The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components
- Drying parsley leaves infrared
- Usage of crioscopic temperature for prediction of cold storage
- Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes
- Study of the technological features of the process of cutting food blade tool. Development of the device for cutting fruit and vegetables
- Development of fermented product technology and composition for sports nutrition
- Development of technology of functional products sprouted grain
- Concentration of plum juice the method of freezing
- Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product
- Consideration of storage products and design and dimensioning machine short-time storage of fruits and vegetables a spherical shape
- Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms
- Investigation the possibility of creating of cat food on the basis of raw materials containing taurine
- Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices
- Drying seaweed by infrared radiation
- Technological implementers of resource-saving when processing fruit and vegetables
- Bakery products cooling factors apparatus-technological analysis
- Prospects for the use of different starter cultures in the production of curd with the addition of protein preparations
- Development of a device for mixing and control the quality of meat stuff systems
- Development of module for weight measurement for food portioning mechatronical complex
- A numerical method for calculating the spherical products freezing time
- The experimental study the of hydraulic impedance occurring during flow of the water-grain suspense in pipelines
- The influence of oxidized starch on the tensile strength and elongation of gelatin film
- Optimal control of the working elements blade mixer