ANALYSIS OF POWER AND ENERGY PARAMETERS OF THE CONVEYOR INFRARED DRYER OF OIL-CONTAINING RAW MATERIALS
Igor Palamarchuk
vibroprocessing@gmail.comNational University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine (Ukraine)
http://orcid.org/0000-0002-0441-6586
Vladyslav Palamarchuk
Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Vinnytsia, Ukraine (Ukraine)
http://orcid.org/0000-0002-7478-9521
Vadim Paziuk
Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Vinnytsia, Ukraine (Ukraine)
http://orcid.org/0000-0002-4955-1941
Ruslan Hulevych
Vinnytsia National Technical University, Vinnytsia, Ukraine (Ukraine)
http://orcid.org/0000-0003-1359-4146
Aliya Kalizhanova
University of Power Engineering, Almaty, Kazakhstan (Kazakhstan)
http://orcid.org/0000-0002-5979-9756
Magzhan Sarsembayev
Al-Farabi Kazakh National University Almaty, Kazakhstan (Kazakhstan)
http://orcid.org/0000-0003-2139-2456
Abstract
Infrared drying of bulk agricultural products is becoming increasingly widespread in processing and food industries due to energy efficiency, compactness of technological equipment, and ease of operation. The purpose of the presented research is to determine the influence of the technological parameters of the process of infrared drying of the moving layer of oil-containing raw materials. An experimental model of a vibro-conveyor dryer and a set of measuring equipment were developed to solve the problems. The scientific novelty of the work is the confirmation that in the conditions of a vibro-liquefied layer of products, unique conditions are created for the constant renewal of heat exchange surfaces and, accordingly, the leveling of the negative thermal radiation effect on the products, the possibility of advancing the product layer along the working zone, reducing the forces of internal friction in the technological mass, which leads to a decrease in energy consumption on the process Laws have been established regarding the effect of the number of thermoradiation blocks, the load on the flexible belt of the wave conveyor, the speed of product advancement on the belt on the dynamics of infrared drying of soybeans and rapeseed. The practical value of the work was the substantiation of the operating modes of thermoradiation drying with the help of a vibrating wave conveyor installation based on the energy saving of the technological impact, high intensification of the process and minimization of the negative effect on the properties of the processed products.
Keywords:
thermoradiation drying, infrared conveyor dryer, oil-containing raw materials, vibrofluidized bed, energy and power parameters, low-frequency oscillationsReferences
Abbaspour-Gilandeh Y. et al.: Evaluation of the Changes in Thermal, Qualitative and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods. Agronomy 10, 2020, 20–24.
DOI: https://doi.org/10.3390/agronomy10091378
Google Scholar
Bandura V. et al.: Investigation of properties of sunflower and rapeseed oils obtained by the soxhlet and microwave extraction methods. Agraarteadus 33(1), 2022, 48–58.
Google Scholar
Bandura V. et al.: Case study: Dynamics of sunflower seed movement in the vibrating tray of the infrared dryer and its influence on the drying process. Agraarteadus 32(2), 2021, 204–213.
Google Scholar
Basok B. I. et al.: Radiative-Convective Heat Exchange of a Building with the Environment on Exposure to Solar Radiation. Journal of Engineering Physics and Thermophysics 93(1), 2020, 45–53.
DOI: https://doi.org/10.1007/s10891-020-02089-5
Google Scholar
Bahlul N. et al.: Coupling of Microwave Radiations to Convective Drying for Improving Fruit Quality. IDS'2018: 21st International Drying Symposium, 2018, 699.
DOI: https://doi.org/10.4995/IDS2018.2018.7794
Google Scholar
Bezbah, I. et al.: Designing the structure and determining the mode characteristics of the grain dryer based on thermosiphons – Eastern-European Journal of Enterprise Technologies 2(8-116), 2022, 54–61.
DOI: https://doi.org/10.15587/1729-4061.2022.253977
Google Scholar
Burdo O. G. et al.: Energetics and Kinetics of Plant Raw Material Dehydration Processes – Energetică și cinetică a proceselor de dezhidratare a proceselor de dezhidratare a materiei prime vegetale. Problems of the Regional Energetics 2, 2022, 111–129.
DOI: https://doi.org/10.52254/1857-0070.2022.3-55.9
Google Scholar
Burdo O. et al.: Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials. Eastern-European Journal of Enterprise Technologies 5(11-101), 2019, 24–32.
DOI: https://doi.org/10.15587/1729-4061.2019.178937
Google Scholar
De Faria R. Q., dos Santos A. R. P., Gariepy Y., da Silva E. A. A., Sartori M. M. P., Raghavan V.: Optimization of the Process of Drying of Corn Seeds with the Use of Microwaves – Drying Technology 38( 5-6)/2019, 676–684.
DOI: https://doi.org/10.1080/07373937.2019.1686009
Google Scholar
Horuz E. et al.: Effects of Hybrid (Microwave-Convectional) and Convectional Drying on Drying Kinetics, Total Phenolics, Antioxidant Capacity, Vitamin C, Color and Rehydration Capacity of Sour Cherries. Food Chemistry 230, 2017, 295–305.
DOI: https://doi.org/10.1016/j.foodchem.2017.03.046
Google Scholar
Kuznietsova I. et al.: Application of the differential scanning calorimetry method in the study of the tomato fruits drying process. Agraarteadus 31(2), 2020, 173–180.
Google Scholar
Liu H. et al.: Microwave Drying Characteristics and Drying Quality Analysis of Corn in China. Processes 9(9), 2021.
DOI: https://doi.org/10.3390/pr9091511
Google Scholar
Palamarchuk I. et al.: The intensification of dehydration process of pectin-containing raw materials. Potravinarstvo Slovak Journal of Food Sciences 16, 2022, 15–26.
DOI: https://doi.org/10.5219/1711
Google Scholar
Palamarchuk I. et al.: Analysis of main process characteristics of infrared drying in the moving layer of grain produce. Modern Development Paths of Agricultural Production: Trends and Innovations. Part 1 – Springer International Publishing 1, 2019, 317–322
DOI: https://doi.org/10.1007/978-3-030-14918-5_33
Google Scholar
Palamarchuk I. et al.: Optimization of the Parameters 2 for the Process of Grain Cooling. Modern Development Paths of Agricultural Production: Trends and Innovations. Part 2. Springer International Publishing 2, 2019, 981– 988
Google Scholar
Paziuk V. et al.: Special aspects of soybean drying with high seedling vigor. UPB Scientific Bulletin, Series D. Mechanical Engineering 83(2), 2021, 327–336.
Google Scholar
Petrova Z. A., Slobodyanyuk E. S.: Energy-Efficient Modes of Drying of Colloidal Capillary-Porous Materials. Journal of Engineering Physics and Thermophysics 92(5), 2019, 1231–1238.
DOI: https://doi.org/10.1007/s10891-019-02038-x
Google Scholar
Polishchuk L., Bilyy O., Kharchenko Y.: Prediction of the propagation of crack-like defects in profile elements of the boom of stack discharge conveyor. Eastern-European Journal of Enterprise Technologies 6(1), 2016, 44–52
DOI: https://doi.org/10.15587/1729-4061.2016.85502
Google Scholar
Qu F. et al.: Effect of Different Drying Methods on the Sensory Quality and Chemical Components of Black Tea. Lebensmittel-Wissenschaft + Technologie 99, 2019, 112–118.
DOI: https://doi.org/10.1016/j.lwt.2018.09.036
Google Scholar
Semko T., Palamarchuk, V., Sukhenko, V. Application of ultra-high-temperature processing of raw milk to improve cheese quality. Potravinarstvo Slovak Journal of Food Sciences 13(1), 2019, 840–845.
DOI: https://doi.org/10.5219/1186
Google Scholar
Snezhkin Y. F., Shapar R. A., Gusarova E. V.: Theoretical and Experimental Studies of Convective Dehydration of Spicy-Aromatic Raw Materials. Journal of Engineering Physics and Thermophysics 95(6), 2022, 1366–1373.
DOI: https://doi.org/10.1007/s10891-022-02605-9
Google Scholar
Snezhkin Y. F. et al.: Determination of the energy efficient modes for barley seeds drying. INMATEH – Agricultural Engineering 61(2), 2020, 183–192.
DOI: https://doi.org/10.35633/inmateh-61-20
Google Scholar
Sorokova N., Didur V., Variny M.: Mathematical Modeling of Heat and Mass Transfer during Moisture–Heat Treatment of Castor Beans to Improve the Quality of Vegetable Oil. Agriculture 12(9), 2022, 1356.
DOI: https://doi.org/10.3390/agriculture12091356
Google Scholar
Authors
Igor Palamarchukvibroprocessing@gmail.com
National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine Ukraine
http://orcid.org/0000-0002-0441-6586
Authors
Vladyslav PalamarchukVinnytsia Institute of Trade and Economics of State University of Trade and Economics, Vinnytsia, Ukraine Ukraine
http://orcid.org/0000-0002-7478-9521
Authors
Vadim PaziukVinnytsia Institute of Trade and Economics of State University of Trade and Economics, Vinnytsia, Ukraine Ukraine
http://orcid.org/0000-0002-4955-1941
Authors
Ruslan HulevychVinnytsia National Technical University, Vinnytsia, Ukraine Ukraine
http://orcid.org/0000-0003-1359-4146
Authors
Aliya KalizhanovaUniversity of Power Engineering, Almaty, Kazakhstan Kazakhstan
http://orcid.org/0000-0002-5979-9756
Authors
Magzhan SarsembayevAl-Farabi Kazakh National University Almaty, Kazakhstan Kazakhstan
http://orcid.org/0000-0003-2139-2456
Statistics
Abstract views: 221PDF downloads: 182
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Most read articles by the same author(s)
- Iryna Segeda, Vladyslav Kotsiuba, Oleksii Shushura, Viktoriia Bokovets, Natalia Koval, Aliya Kalizhanova, DECENTRALIZED PLATFORM FOR FINANCING CHARITY PROJECTS , Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska: Vol. 14 No. 3 (2024)