Design of an auger thermo-radiation dryer for drying plant-derived pomace
| Autor: | Tetiana Herasymenko, Katerina Silchenko, Anna Hotvianska, Galyna Kyrsanova, Nina Budnyk, Alla Kainash, Lyudmila Polozhyshnikova, Iryna Taraymovich |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Materials science
Airflow Energy Engineering and Power Technology Industrial and Manufacturing Engineering Auger Management of Technology and Innovation temperature field Thermoelectric effect T1-995 Industry Electrical and Electronic Engineering Process engineering Water content Technology (General) drying kinetics business.industry Applied Mathematics Mechanical Engineering auger thermo-radiation dryer Pomace HD2321-4730.9 Computer Science Applications Tomato pomace Heat flux Control and Systems Engineering plant-derived pomace business Thermal energy |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 1 (111), Pp 62-69 (2021) |
| Popis: | This paper reports the improved model design of an auger thermo-radiation dryer for drying plant-derived pomace under a low-temperature mode (35...80°C) to the resulting moisture content at the level of 8...13% of solids. The dryer has an adjustable speed of auger rotation (3...4min–1), of airflow (0.05...0.09m/s), and is characterized by the uniform distribution of heat flux. It is equipped with an energy-saving two-circuit complex that utilizes secondary energy to heat primary air from 21.1°C to 28.9°C. The use of Peltier elements, installed at the heating technical surface of the dryer's auger, makes it possible to convert thermal energy into a low-voltage supply voltage for the autonomous supercharger and exhaust fans. The duration of pomace drying in the model structure of the auger thermo-radiation dryer has been determined, in particular tomato pomace, with an initial content of 75% of solids, which is 107min. For apple pomace whose starting content of solids is 65%, it is 98min. For comparison, the duration of the convective drying of tomato pomace (75% of solids) is 120minutes. The drying was carried out at a temperature of 60°C to the resulting moisture content of 10...12% of solids. Organoleptic evaluation on the example of tomato pomace confirms the effectiveness of structural solutions in the auger dryer compared to the convective technique. The results reported in this study could create conditions for the further design and implementation of the proposed structure of thermo-radiation dryer for drying plant-derived pomace involving an altered heat supply technique and the utilization of secondary energy. The designed structure of the device makes it possible to process and preserve the quality properties of plant-derived pomace, allowing the use of this product for a wide range of foodstuffs |
| Databáze: | OpenAIRE |
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