Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (19)
Drying cowberry leaves by infrared radiation
Annotation
In preparation of medicinal raw materials the great value is allocated for a cowberry leaf. The family Cowberry includes the most valuable food and herbs. The cowberry leaf is used as raw materials for chemical pharmaceutical industry and as medicine at a disease of kidneys, depressions, soothing. Methods and installations are applied to drying of herbs with use of natural power sources (drying on the sun, drying in a shadow) and artificial heating (convective dryers, greenhouses). Natural drying in a shadow and artificial heating has a temperature mode an unstable, ready-made product because of unevenness of moisture content is characterized by poor quality. Research of process of drying of leaves of cowberry by the infrared radiation of the allocated length of a wave with use of modern measuring equipment to average moisture content Ū=4,7 in kg/kg is conducted at the density of thermal stream of 3,6 kW/sq.m comes to the end at achievement of temperature on a surface of a layer of a product no more than 42 - 44 °C, at the density of thermal stream of 5,3 kW/sq.m no more than 53 - 55 °C, height of a layer of 10 mm, 15 mm. As IK generators - radiations are applied linear quartz radiators with a diameter of 0.012 m with the functional ceramic cover, 75 mm established at distance from above and from below rather mesh pallet with a substrate from a corrosion-proof grid with a diameter of 2 mm on which cowberry leaves were located. Results of research of process of drying of cowberry leaves will be used by infrared radiation at design and production of experimental IK-installation of production type.
Keywords
Постоянный URL
Articles in current issue
- Possibilities peelings technological water food production from zhirosoderz-haschih faction
- Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing
- Effect of hurdle factors on triacylglycerol changes in summer sausages during storage
- Synbiotic fermented milk product with vegetable fillers for powering children of school age
- Getting food fibers from secondary raw materials
- Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products
- Тhe Chemistry of N-aminoaziridines. Part 1. Synthesis methods.
- Ultrasound Absorption by pasta dough during pressing
- Estimation viability of shoots apple-tree, pear-tree and processing cryoprotectors bird-cherry buds after storage in liquid nitrogen
- Vepolny intensification of burning of fuel in the furnace thermal apparatus.
- Determination of permissible modes seal fruits and vegetables in containers at their commodity processing
- Development of compact dryers based on the identified regularities of the process drying pasta by infrared radiation
- Experimental study of heating milk in a vibrating heater
- Liquid Crystalline Polymers: Theories, Experiments and Nematodynamic Simulations of Shearing Flows
- Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler
- Natural casings: characteristics, preparation, defects, heat treatment
- Effect of Grinding Depth on Minced Beef Properties
- Physical model of a flow-on of the device to the surface heat transfer, methodology and processing of results of researches on studying the processes of energy consumed on the mixing of the product
- Studying of the influence the amylolitic enzymes to viscosity of the water grain suspensions in water-heating and enzyme treatment of barley
- Applikation cryoprotectans as a nuclaator ice storage fruit crops liguid nitrogen vapor
- Problems of development of the theory and practice of industrial shredding-cutting equipment
- Analysis of the functional drinks market in Russia and its extension courses
- Features of calculation of thermodynamic characteristics of the supercritical fluids used in scf-technologies
- System analysis applied to the research of mass transfer apparatuses with а vibrating nozzle
- The development of monitoring and control of energy efficiency system in the production of dry milk products
- Some aspects of an intensification of cooling culinary products
- Assessment of duration of freezing of a product at a variable temperature of the heat-removing environment
- Influence of heat exchange on thickness choice thermal insulations of refrigerating chests
- Composition and functional properties of cottage cheese serum in technology of forcemeat products
- The biological modification of meat properties with high content of connective tissue using probiotic cultures
- The radurization of pork muscle tissue
- Place of computer drawing in the preparation of specialists for food industry