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Ultima descărcare din IBN: 2022-12-25 17:58 |
Căutarea după subiecte similare conform CZU |
620.9–049.34:664.03-027.33:[66.061.3+66.093.48] (1) |
Economia energiei în general (550) |
Producerea și consevarea alimentelor solide (297) |
SM ISO690:2012 БУРДО, Олег, СИРОТЮК, Илья, ЩЕРБИЧ, Максим, АКИМОВ, Александр, ПОЯН, Александр. Инноватика энергетических технологий дегидратации и экстрагирования пищевого сырья. In: Problemele Energeticii Regionale, 2021, nr. 1(49), pp. 86-98. ISSN 1857-0070. DOI: https://doi.org/10.52254/1857-0070.2021.1-49.13 |
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Problemele Energeticii Regionale | ||||||
Numărul 1(49) / 2021 / ISSN 1857-0070 | ||||||
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DOI:https://doi.org/10.52254/1857-0070.2021.1-49.13 | ||||||
CZU: 620.9–049.34:664.03-027.33:[66.061.3+66.093.48] | ||||||
Pag. 86-98 | ||||||
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The researchings of raw material dehydration and extraction are analyzed. The energy prob-lems of product dehydration processes are analyzed. It is shown that recent trends in the development of heat and mass transfer technology are associated with the use of electromagnetic energy generators. The aim of the work is reduction of energy consumption during liquid phase removing from solid plant raw material and reduction of product losses from oil-containing food-industry waste. Achievement of this aim lies with a hypothesis that the use of electromagnetic energy sources in the process of removing moisture from food raw material containing a solid phase will allow to form an additional flow of the liquid phase, in addition to the traditional outlet of the vapor phase. The driving force of such a flow is the effect resulting from the local dissipation of electromagnetic energy in the solid phase volume. A mathematical model of the dehydration process is presented and a set of experimental studies was carried out, which confirmed the validity of the hypothesis. The most significant result of the work is proof of the possibility to organize modes when the juice yield is 4 times higher than the steam yield and, ac-cordingly, to reduce energy consumption for product dehydration. The scientific significance of the ob-tained results is that a new effect was obtained in the work, which the authors called parodynamic. The practical significance of the work consists of proposing of the technological line for processing oil-containing waste: coffee sludge, coffee beans husk, reagents (clay and perlite). |
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Cuvinte-cheie electromagnetic and vacuum technologies, concentration, extraction, dehydration, food-industry waste, tehnologii electromagnetice și de vid, concentrare, extracţie, deshidratare, deșeuri alimentare., электромагнитные и вакуумные технологии, концентрирование, экстрагирование, обезвоживание, отходы пищевых производств |
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