The intensification of dehydration process of pectin-containing raw materials

Authors

  • Igor Palamarchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine
  • Oksana Zozulyak National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine https://orcid.org/0000-0002-3646-1226
  • Ievgenii Petrychenko Uman National University of Horticulture, Department of Agroengineering, Institutska St., 1, 20300 Uman, Ukraine, Tel.: +38(096) 949-21-64
  • Nataliia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine
  • Оlexander Domin National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Transport Technologies and Means of Agro-Industrial Complex, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine
  • Sergiy Udodov National University of Food Technologies, Department of Machines and Apparatuses for Food and Pharmaceutical Productions, Volodymyrska Str. 68, 01601 Kyiv, Ukraine https://orcid.org/0000-0001-6149-9974
  • Olena Semenova National university of food technologyNational University Food Technologies, Department of Environmental Safety, Volodymyrska Str. 68, 01601 Kyiv, Ukraine
  • Inna Karpovych National University of Food Technologies, Department of Sugar Technology and Water Preparation, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Е-mail: inkarp@ukr.net https://orcid.org/0000-0002-5912-7466
  • Roksolana Blishch Lviv Polytechnik National Unisversity, Department of Organic Products Technology, St. George's Square, 2, 79013 Lviv, Ukraine

DOI:

https://doi.org/10.5219/1711

Keywords:

vibratory-centrifugal moisture removal, electroosmotic effect, microcontroller system, drying kinetics, moisture, pectin, pectin-containing raw materials

Abstract

The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.

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References

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Published

2022-01-03

How to Cite

Palamarchuk, I., Zozulyak, O., Mushtruk, M., Petrychenko, I., Slobodyanyuk, N., Domin О., Udodov, S., Semenova, O., Karpovych, I., & Blishch, R. (2022). The intensification of dehydration process of pectin-containing raw materials. Potravinarstvo Slovak Journal of Food Sciences, 16, 15–26. https://doi.org/10.5219/1711

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