Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction

Abstract

Centrifugal and vibrational technological effects are among the main approaches to intensify the process of plant raw materials hydrolysis for pectin extraction. With the impulse intensification of such a process, it is possible not only to increase its efficiency, but also to achieve the compactness of the equipment, reduce the cost of electricity and improve the quality of the product of hydrolysis. The hypothesis is confirmed, according to which the vibro-centrifugal intensification of hydrolysis increases the driving force of the process by not only activating the material flows of raw materials and reagents, but also by reducing the resistance in the technological environment. Graphical and analytical dependencies of the power and energy parameters of the oscillatory system were obtained, which proved the overcoming of the flow resistance of the liquid medium in the entire speed range of the drive shaft with the potential to intensify the process at a power consumption of 2.0 – 3.0 kW and or by the force of 2.3 – 2.5 kN using the Lagrange and Cauchy methods for composing and solving the equations of motion of the moving components of the tested hydrolyser with vibrating activators, and the methods of mathematical analysis and their processing in the MathCAD. The analysis of the presented parameters of the studied process of mixing the pectin-containing mass in the hydrolyser allowed us to determine the rational mode parameters of processing, which correspond to the angular velocity of the drive shaft rad/s at the power consumption of 500 – 600 watts.

The study of the intensification of technological parameters of the sausage production process

“…Therefore, such concentration was recommended for the fabrication of sausage meat mixes. Scientific works [34], [35], [36], [37] describe studies using different concentrations of the table and sea salts in the range from 0.5 -1.5%; as a result of similar studies, it was found that such concentrations hurt the organoleptic properties of the finished product. The one more recommendation was to enrich them with iodine, preferably by the extract of laminaria to compensate its deficit, what technique is the best recommended for use [38], [39], [40], [41].…”

The intensification of dehydration process of pectin-containing raw materials

“…When substantiating the use of a combination of physicomechanical factors for intensifying the process of the pectin-containing raw materials dehumidification, it was found that the use of vibratory filtration drying with electroosmotic effect reduces the moisture removal time by 1.44 times compared to filtration drying in a fixed bed (Figure 7 and Figure 8). According to the results of scientific research [18], [19], [20], it was found that the use of low-frequency oscillations in the second period of drying of beet pulp allowed to reduce the total duration of the process of heat treatment of products by 40 -45%. But the authors of annealing works [21].…”

Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

“…The main acids are apple and lemon and a small amount of amber, salicylic, and ant. But it should be noted that the sour taste of the fruits is not due to the total supply of the acids but the titrated acidity, that is, the content of free acids [12]. The fruit quality is an important economic characteristic of the crop.…”