Formation of heat and mass transfer bonds when mixing components in a suspended state

Authors

  • Igor Stadnyk Ternopil Ivan Puluj National Technical University, Department of Food Biotechnology and Chemistry, Ukraine, Ternopil 46001, Hohol str. 6, Tel.: +380975454829 https://orcid.org/0000-0003-4126-3256
  • Volodymyr Piddubnyi Kyiv National University of Trade and Economics, Faculty of Biotechnology and Food Sciences, Department of Technologies and Organization of Restaurant Business, Kyoto str. 19, Kyiv 02156, Ukraine, Tel.: +380674017096
  • Liudmila Beyko Ternopil Ivan Puluj National Technical University, Ukraine Str. Ruska, 56, Ternopil, 46001,Tel.:+380673541854 https://orcid.org/0000-0001-6211-8010
  • Igor Dobrotvor Department of Specialized Computer Systems, Ukraine Str. Ruska, 56, Ternopil, Tel.:+38097-79-84-357
  • Ganna Sabadosh Uzgorod Trade and Economic Institute, Faculty of Biotechnology and Food Sciences, Korotnunskogo str. 4, Uzgorod 88020, Ukraine, Tel.: +(099) 199-11-76 https://orcid.org/0000-0002-4749-5608
  • Tetiana Hushtan Uzgorod Trade and Economic Institute, Faculty of Biotechnology and Food Sciences, Korotnunskogo str. 4, Uzgorod 88020, Ukraine Tel.: +(099) 199-11-76

DOI:

https://doi.org/10.5219/1645

Keywords:

mathematical model, mixing, suspended state, steam, heat and mass transfer

Abstract

The method of preparation of wheat paste based on discrete and impulse influence on components is revealed. The basis of the research of the vapors preparation method is the formation of a liquid mixture of interacting dosing components in a suspended state. The interaction occurs due to the humidification of the pulverulent suspended state of the layer of flour particles by a scattered jet of liquid under pressure. The development of this technological process and equipment is considered. A thorough analysis of the mixing of components in a suspended state. The influence of a set of experimental and theoretical researches is noted, where the results of the theoretical direction are aimed at the creation of mathematical models, simulation of the process with the use of the possibility of computer engineering. The characteristics of thermal processes for the transition region from the surface of the flour to the massive formed medium are given, taking into account the effective thermophysical characteristics of the medium in the form of dependences obtained theoretically and experimentally. Dependencies are taken into account as well as heat and mass transfer processes when the liquid phase interacts with flour: external heat and mass transfer processes when interacting in a suspended state on the flour surface and change of working environment with the formation of bonds, and internal mass transfer processes when moving moisture and heat inside the flour particle. 

Downloads

Download data is not yet available.

References

Aerov, M. E., Todes, O. M. 1968. Hydraulic and thermal bases of work of devices withstationary and boiling granular layer. Chemistry, 510 p.

Barabash, V. M., Begichev, V. I., Belevitskaya, M. A, Smirnov, N. N, Barabash, V. M. 2007. Problems and trends in the theory and practice of mixing liquid media. Theoretical foundations of chem. Technology, vol. 41, no. 2, p. 140-147. https://doi.org/10.1134/S0040579507020042

Baum, V. A., Bekmuradov, O. 1976. Calculation of temperature and heat transfer in channels with piecevym material./ Izv. Academy of Sciences of the Turkmen SSR: Series of Phys. - techn., Chem. and Geologist. Sciences, no. 3, p. 101-105. Available at: https://en.wikipedia.org/wiki/Academy_of_Sciences_of_Turkmenistan.

Danyliuk, O. M., Atamanyuk, V. M., Gumnytsky, Y. M., Bachyk, M. D. 2017. Investigation of the regularities of the process of periodic dissolution of polydisperse benzoic acid particles during pneumatic mixing. Integrated technologies and energy saving, p. 36-40. https://doi.org/10.15421/40280720

Dolomakin, Y. 2016. Determination of the main stages of mixing wheat sourdough relative method. Journal of food and packaging science, Technique and Technologies, vol. 9, р. 49-54. Available at: https://www.google.com/search?newwindow.

Dolomakin, Y. 2017. Influence of eccentricity of internal rotor’s cylinder for mixing water-flour mixture on its kinematic and dynamic parameters/Y. Dolomakin, I. Babanov, A. Shevchenko, I. Babkina. Scientific Letters of Academic Society of Michal Baludansky, vol. 5, no. 4, р. 26-29.

Dolomakin, Y. Y. 2015. Structural and mechanical characteristics of liquid baking pans. Resource and energy-saving technologies of food production and packaging - the basic principles of its competitiveness: materials of the IV International Specialized Scientific and Practical Conference, September 8, 2015, Kyiv : NUHT, 2015. p. 59-61. Available at: http://library.nuft.edu.ua

Drobot, V. I. 2010.Technological calculations in baking production. Condor, 440 p.

Galle, S., Schwab, C., Arendt, E. K., Gänzle M. G. 2011. Structural and rheological characterization of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiology, vol. 28, no. 3, p. 547-553. Available at: https://pubmed.ncbi.nlm.nih.gov/21356463/

Grishkov, E. E. 2015. Substantiation of parameters and operating modes of the spiral mixer at preparation of forages from by-products of starch production: dissertation theses: 05.20.01/Grishkov Evgeny Evgenyevich - Ryazan, 237 p.

Gvozdev, V. O. 2008. Substantiation of technological process and design parameters of high-speed screw feed mixer : dissertation theses. Gvozdev Victor Alexandrovich - Glevakha, 193 p.

Hasatani, M. 1993. Heat and mass transfer in bread during baking in an electric oven. In Hasatani, M., Arai, N., Katsuyama, H., Nashi, H., Itaya, Y., Fushida, N., Tatsukawa, N. Mujumdar, AS, Filkova, I. (Eds.), Drying, vol. 91. Amsterdam : Elsevier Science Fkiblishers. p. 385-393.

Kafarov, V. V. 1949. Stirred in liquid media. Goshimizdat.

Kharlashin, P. S., Beckett, V. Ya., Bendich, A. V. 2012. Kinetic featuresdissolution of solids in a liquid melt. Bulletin of Azov State Technical University, vol. 25, p. 13-15.

Kornienko, B. Y. 2011. Features of modeling of transfer processes indispersed systems. Visn. Nat. tech. University of kraine "Kyiv. Polytechnic Int. Ser. Chemical Engineering, Ecology and Resource Conservation, vol. 2, no. 8, p. 5-9.

Krivoruchko, M. 2018. Pruzhno-v’jazkіsnі harakterystyky tistovyh kompozicіj z kokosovoju klіtkovynoju. Tovary і Rynky, vol. 10, no. 27, p. 99-108. https://doi.org/10.31617/tr.knute

Lisovenko, O. T. 2000. Technological equipment of bakery and macaroni productions. In Lisovenko, O. T., Rudenko-Hrytsiuk, O. A., Litovchenko, I. M. Naukova Dumka, 281 p.

Lisovenko, О. T. 1982. Technological equipment of bakeries and ways of its improvement. Light and Food Industry, 208 p.

Lisovska, T., Stadnik, I., Piddubnyi, V., Chorna, N. 2020. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit. Ukrainian Food Journal, vol 9, no. 1, р. 159-175. https://doi.org/10.24263/2304-974X-2020-9-1-14

Mallik, S., Gumnitsky, Ya. M. 1986. Heat transfer at chemical boiling in the conditions of free convection. Engineering Physics Journal, vol. 50, no. 4, p. 645-650. https://doi.org/10.1007/BF00871075

Orishkevich, S. O., Sobchenko, G. O. 2017. Use of fluidization with an inert layer of material and analysis of its research. Ceramics: Science and Life, p. 57-66. Available at: https://www.mdpi.com/1996-1073/14/12/3514.

Pat. No. 134226 Mixer for liquid semi-finished products. Newsletter No. 9, dated 10.05.2019. Stadnik, I., Pankiv, J., Liasota, O.

Pat. No. 137278 Mixer for semi-finished products. Newsletter 19, from 10.10.2019. Stadnik, I., Pankiv, J., Gidzinskits, V.

Piskunov, S., Iasechko, M., Minko, N., Dolomakin, Y. 2020. Taking into account the correlated errors of measurements when estimating parameters of object trajectory at mechanical movement. International Journal of Emerging Trends in Engineering Research, vol. 8, no. 9, p. 5603-5606, https://doi.org/10.30534/ijeter/2020/112892020

Quail, M. P. 2019. Jakіst 'klejkovyny tіstovogo napіvfabrykatu dlja boroshnjanyh kulіnarnыh vyrobіv. Vіsnyk Harkіvs'kogo nacіonal'nogo tehnіchnogo unіversitetu sіl's'kogo gospodarstva іm. P. Vasylenka, p. 206-215 (in Ukrainian). Available at: http://journals.uran.ua (in Ukraininan)

Response surface regression [Electronic resource]. Accessmode:http://www.statistica.ru/home/portal/applications/Multivariatadvisor/GLM/Regression/ResponseSurfaceREgression.htm- Name from the screen.

Singh, H., MacRitchie, F. 2001. Application of polymer science to properties of gluten. Journal of Cereal Science vol. 33, p. 231-243.

Stadnyk, I. 2015. Scientific and technical basics of discrete action on mixing components. Monograph. Ternopil, TNTU named after Ivan Pulyuy. 240 p. Available at: http://ena.lp.edu.ua

Stadnyk, I., Pankiv, J., Havrylko, R., Karpyk, H. 2019. Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 581-592 https://doi.org/10.5219/1129

Symak, D., Gumnitsky, J., Atamaniuk, V., Nagurskyy, O. 2017. Investigation of physical dissolution of benzoic acid polydisperse mixture. Chemistry and Chemical Technology, vol. 11, no. 4, p. 469-474. Available at: http://nbuv.gov.ua/UJRN/

Ved, V. E., Ponomarenko, A. V. 2014. Determination of the mass transfer coefficient in the design of heterogeneous catalytic processes. Eastern European Journal of Advanced Technologies, vol. 6, no. 68, p. 42-46. https://doi.org/10.15587/1729-4061.2014.23148

Zanoni, B., Pierucci, S., Peri, C. 1994. Study of the bread - baking process. II: mathematical modeling. Journal of Food Engineering, vol. 23, p. 321-336. https://doi.org/10.1016/0260-8774(94)90057-4

Published

2021-09-17

How to Cite

Stadnyk, I., Piddubnyi, V., Beyko, L. ., Dobrotvor, I., Sabadosh, G., & Hushtan, T. (2021). Formation of heat and mass transfer bonds when mixing components in a suspended state. Potravinarstvo Slovak Journal of Food Sciences, 15, 810–823. https://doi.org/10.5219/1645

Most read articles by the same author(s)