Exergy analysis of the technology of oscillating drying of oilseeds

Vasilenko, V. N.; Фролова, Л. Н.; Dragan, Irina; Mikhailova, Nathalie; Shhepkina, A. A.; Воропаева, Д. В.

doi:10.20914/2310-1202-2018-1-81-89

Cited by 4 publications

(2 citation statements)

References 1 publication

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“…As is known [2,3,[7][8][9], the change in the moisture content and temperature of the material during the drying process is divided into two periods: constant speed and falling speed.…”

Section: Resultsmentioning

confidence: 99%

Application of drying acceleration to study the forms of moisture bond in currant fruits

Antipov,

Emelyanov,

Baturina

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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The article discusses issues related to the study of the forms of connection of moisture removed during the drying process in black currant fruits. A study was carried out to determine the quantitative moisture content of various forms of communication by two methods and a comparative analysis was carried out. It is shown that the existing methods for studying the forms of moisture-material bonding have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very laborious and require long-term laboratory studies. The efficiency of the approach to determining the forms of moisture connection in black currant fruits is shown on the basis of graphical-analytical analysis of the drying kinetics, which allows qualitatively and quantitatively assessing the state of moisture in the fruits. With the help of a graphical editor, the curves of the drying kinetics of black currant fruits were processed and the dependences of the quantity called "drying acceleration" characterizing the rapidity of the change in the drying rate of currant fruits on the moisture content of the product were obtained. The analysis of the obtained curves is carried out, indicating the presence of extrema and points of inflection to the corresponding critical moisture content, as well as the presence of areas with a slowdown or acceleration of the drying rate change, allowing to establish the intervals of moisture removal with different binding energies. The approach under consideration makes it possible to give a quantitative and qualitative assessment of the physical state of moisture not only in currant fruits, but also in other food products, as well as reduce the time for analysis and improve the accuracy of the results.

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“…As is known [2,3,[7][8][9], the change in the moisture content and temperature of the material during the drying process is divided into two periods: constant speed and falling speed.…”

Section: Resultsmentioning

confidence: 99%

Application of drying acceleration to study the forms of moisture bond in currant fruits

Antipov,

Emelyanov,

Baturina

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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“…Эти изменения обусловлены молекулярным характером связи влаги с сухим скелетом вещества. Процесс удаления влаги из семян кориандра, представляющих собой коллоидноекапиллярнопористое тело, зависит от характера молекулярной связи жидкости, содержащейся в семенах и сопровождается нарушением связи ее с сухим скелетом вещества, на что затрачивается определенная энергия [1][2][3][10][11][12][13][14][15].…”

Section: Introductionunclassified

Study of the forms of moisture bond in coriander seeds based on analysis of drying kinetics

Антипов

Казарцев

Давыдов

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The article deals with the issues related to the study of the forms of connection of moisture removed during the drying of coriander seeds. A study was carried out to determine the quantitative moisture content of various forms of communication by two methods and a comparative analysis was carried out. It is shown that the existing methods for studying the forms of moisture-material bond have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very laborious and require lengthy laboratory research. An approach is proposed to determine the forms of moisture bond in coriander seeds based on graph-analytical analysis of the drying kinetics, which makes it possible to qualitatively and quantitatively assess the state of moisture in the seeds. With the help of a graphical editor, the curves of the kinetics of drying of coriander seeds were processed and the dependences of the value characterizing the rate of change in the rate of drying of coriander seeds on the moisture content of the product were obtained, and the introduction of a new concept into the theory of drying of this value as "acceleration of drying" was proposed. The analysis of the obtained curves is carried out, indicating the presence of extrema and points of inflection to the corresponding critical moisture content, as well as the presence of areas with a slowdown or acceleration of the drying rate change, which make it possible to establish the intervals of moisture removal with different binding energies. The approach considered in the article to determine the forms of moisture bond in coriander seeds will allow not only to give a qualitative and quantitative assessment of the state of moisture in products, but also to reduce the time spent on analysis and increase the accuracy of the results.

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Improving the technology of post-harvest processing and storage of grain raw materials at the enterprises of the grain processing industry

Yegorova

Slavyanskiy

Postnikova

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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In the modern market of agricultural products, there is an acute problem of saturation of the grain sector of quality raw materials that are used in different spheres of production. There is annual expanding of the range of exports and increase in the volume, as well as growing consumption in the domestic market. To perform these tasks we need an efficient post-harvest processing and storage of grain raw materials. JSC “Novospassky Elevator” is a dynamically developing enterprise actively introducing modern technologies of processing and aeration of the grain mass to maintain and improve quality. Ventilation systems are used when drying grains in dryers. Aeration has a significant efficacy, however, drawbacks are a significant outlay of time, the changing weather conditions can be critical. The most perspective processing method is the intermittent ventilation, which has proved itself in the industry of bakery products and which can be performed in storage, being equipped with installations for active aeration, silos and bunkers. The authors developed a nomogram for selection of a rational mode of intermittent ventilation and its duration when the seed moisture content from 16% to 20% inclusively. The essence of intermittent aeration of grains is the use of short periods of blowing, which alternate with longer periods of binning the grains. During binning, the moisture from the inner layers flows into the outer, and, if subsequent ventilation is removed. In addition to the technology of intermittent aeration, the grains can also be stored using the method of storage in controlled atmosphere. Rational use of energy resources significantly reduces the cost of the enterprise.

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Exergy analysis of the technology of oscillating drying of oilseeds

Cited by 4 publications

References 1 publication

Application of drying acceleration to study the forms of moisture bond in currant fruits

Application of drying acceleration to study the forms of moisture bond in currant fruits

Study of the forms of moisture bond in coriander seeds based on analysis of drying kinetics

Improving the technology of post-harvest processing and storage of grain raw materials at the enterprises of the grain processing industry

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