The study on the process of dehydrating legumes during high-temperature micronization with infrared rays

Otari Sesikashvili; Nodari Mardaleishvili; Elene Gamkrelidze; Shalva Tsagareishvili

doi:10.5219/1511

Authors

Otari Sesikashvili Akaki Tsereteli State University, Faculty of Engineering - Technical, Depar¬tment of Mechanical engineering, Tamar - Mepe str. 59, 4600 Kutaisi, Georgia, Tel: +995 593 96 62 42 https://orcid.org/0000-0003-1229-4141
Nodari Mardaleishvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, Tamar - Mepe str. 59, 4600 Kutaisi, Georgia, Tel: +995 558 368022
Elene Gamkrelidze Akaki Tsereteli State University, Faculty of Engineering-Technological, Depar¬tment of Chemical technology and Ecology, Tamar - Mepe str. 59, 4600 Kutaisi, Georgia, Tel: +995 593352781
Shalva Tsagareishvili LTD ,,Kutaisi 2021“, Manager. Nikea str. 1 Lane, 4, 4600 Kutaisi, Georgia, Tel: +995 596 44 44 50

DOI:

https://doi.org/10.5219/1511

Keywords:

IR radiation, heat treatment, bean, legume grain, dehydration, moisture content

Abstract

Heat treatment is a common operation in grain processing technology. Thermal action on grain is characterized by temperature level and duration. Also, the grain changes all its complex properties. Frequently, the temperature in grain activates the process of change in the moisture content and is accompanied by moisture loss. The processes of change in the heat and moisture are interrelated. Based on the experiments conducted on legumes (different varieties of bean, white lupin), a mathematical model of these processes has been developed and the appropriate non-linear differential equations have been used. The obtained equations cannot be solved either analytically or numerically, because some of the coefficients are unknown. The equations are solved based on certain assumptions. Based on these assumptions, the paper provides the calculation of the change in temperature and moisture content over time in legumes, such as bean and white lupin. The obtained results have been compared with experimental data.

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