scholarly journals Improved rotary film evaporator for concentrating organic fruit and berry puree

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 92-98
Author(s):  
Andrii Zahorulko ◽  
Aleksey Zagorulko ◽  
Valeriy Mykhailov ◽  
Eldar Ibaiev
Keyword(s):  
Low Voltage ◽  
Raw Materials ◽  
Maximum Shear Stress ◽  
Specific Energy Consumption ◽  
Electric Heater ◽  
Surface Load ◽  
Film Evaporator ◽  
Secondary Steam ◽  
Solids Content ◽  
Organic Fruit

This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of the evaporator is heated by a flexible film resistive electric heater of the radiating type with an insulating outer surface. Peltier elements installed in the device make it possible to provide low-voltage power for exhaust fans from the thermal secondary steam. The puree fed for processing is preheated by 8...10 °С by the heat from the concentrated product and secondary steam. For the experiment, fruit and berry blended puree from apples, quince, and black currants was used. The structural and mechanical properties of blended puree have been determined when the temperature changes within 55...75 °С, in particular, the effective viscosity varies in the range of 22...6 Pa∙s, the maximum shear stress ‒ 29...8 Pa. Effective regions in the fruit and berry puree concentration process have been established: Kmin=Vpaste/Vpuree=0.190; Kmax=Vpaste/Vpuree=0.725 When concentrating fruit and berry pastes with an initial solids content of 9...15 % to the resulting content (29...31 %), it is advisable to apply a surface load of 0.048...0.121 kg/m2s. By calculation, the reduction of the specific energy consumption for heating the volume of the product unit has been confirmed: a rotor-film evaporator – 547 kJ/kg over a period of 75 s, compared to the basic vacuum evaporator – 1,090 kJ/kg, respectively, over 1.08 hours. The results could be useful when designing evaporating equipment for rotor-film-type devices in order to concentrate various blends of fruit and berry raw materials under conditions of using the energy of secondary steam.

scholarly journals Improving the unit for melting cheese masses

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 99-105
Author(s):  
Mariana Bondar ◽  
Oksana Skoromna ◽  
Nataliia Ponomarenko ◽  
Hennadii Tesliuk ◽  
Iryna Honcharova ◽  
...  
Keyword(s):  
Heat Exchange ◽  
Thermal Energy ◽  
Low Voltage ◽  
Specific Energy Consumption ◽  
Control Unit ◽  
Resource Efficiency ◽  
Electric Heater ◽  
Stationary Mode ◽  
Heat Exchange Surface ◽  
Exchange Surface

This paper reports the improved model of the unit for melting cheese masses. The device differs in the technique of heat supply to working tanks through the replacement of a steam jacket with heating by a flexible film resistive electric heater of radiative type (FFREhRT). The heat exchange surface of the working container was increased through heating the mixing device by FFREhRT. In addition, the unit is distinguished by utilizing secondary thermal energy of melting cheese masses (35...95 °C) by converting it with Peltier elements into a low-voltage power supply to autonomous fans (3.5...12 W) in order to cool the control unit. Such a solution would improve the efficiency of the proposed structure, which is explained by reducing the dimensional and weight parameters of the cheese melting unit by replacing the steam heating technique with an electric one. A decrease in the time to enter a stationary mode (85 °C) when melting cheese masses was experimentally confirmed: for the bowl of the examined unit ‒ 575 s, compared to the analog ‒ 725 s. That confirms the reduction in the time to enter a stationary mode by 21 % compared to the base unit B6-OPE-400. The estimation has established a 1.2-time decrease in the main indicator of resource efficiency of the specific energy consumption for heating the volume of a unit of product in the improved plant for melting cheese masses – 3,037.2 kJ/kg, compared to the base B6-OPE-400 – 3,672.5 kJ/kg. The results confirm an increase in resource efficiency that is achieved by the elimination of steam heat networks; the increased heat exchange surface of working bowls by heating the stirrer with the help of FFREhRT. The heat transfer that employs FFREhRT simplifies the operational indicators of the temperature stabilization system in the bowl of the cheese mass melting unit. The results reported here may prove useful when designing thermal equipment with electric heating while using secondary thermal energy.

scholarly journals Disintegration process in disc crushers

2013 ◽  
Vol 59 (No. 3) ◽  
pp. 98-104 ◽  
Author(s):  
P. Vaculík ◽  
J. Maloun ◽  
L. Chládek ◽  
M. Přikryl
Keyword(s):  
Food Industry ◽  
Fractional Composition ◽  
Animal Feed ◽  
Raw Materials ◽  
Specific Energy Consumption ◽  
Low Noise ◽  
Main Process ◽  
Industrial Sectors ◽  
The Subject

Grinding or crushing hard raw materials is usually a primary operation which precedes the follow-up technological processes in a number of industrial sectors. A great variety of machines using different principles of fragmentation are employed in the technology of pulverization. The food industry uses roller mills, in which the main process is the shear grinding. In the animal feed industry impact machines known as hammer mills are often used. In recent years, mills have been employed that use their frontal edges for grinding or crushing during the rotation of one of two adjacent discs. The modern design disc machines used for grinding grain have resulted from long development and their operation has a relatively low noise level with reduced dust. The separation process that occurs in the gap between the active edges of the discs can be described as shear grinding and is currently the subject of attention which is focused on the specific energy consumption and fractional composition of the product of grinding.  

Dewatering and disinfection of aerobic and anaerobic sludge using an electrokinetic (EK) system

2008 ◽  
Vol 57 (2) ◽  
pp. 231-236 ◽  
Author(s):  
J. Huang ◽  
M. Elektorowicz ◽  
J. A. Oleszkiewicz
Keyword(s):  
Low Voltage ◽  
Chloride Ions ◽  
Fecal Coliforms ◽  
Anaerobic Sludge ◽  
Voltage Gradient ◽  
Salmonella Spp ◽  
Digested Sludge ◽  
Volatile Solids ◽  
Anaerobically Digested Sludge ◽  
Solids Content

The objectives of the study were to upgrade sewage sludge to Class A Exceptional Quality biosolids (as defined by US EPA) using an electrokinetics dewatering system. The pathogens monitored were Salmonella spp, and fecal coliforms (FC). Ten bench-scale electrokinetic cells were set up for the disinfection of the following sludges: primary, secondary (attached growth culture and suspended culture), and anaerobically digested sludge. A conditioning liquid was also added to five cells. Blower system to aid in dewatering and drying was used in in four EK cells. Sludge characteristics such as water content, volatile solids content, sulfate and chloride ions concentrations, FC and Salmonella spp. before and after the tests were monitored. The highest total solids content (98% TS) was achieved in the cell with the low voltage gradient, in the presence of the conditioner and with the blower system. An average reduction by 50% of volatile solids was observed. The highest, 11 log-reduction of Salmonella spp. was observed in a cell with anaerobically digested sludge. No fecal coliforms were observed in any of the cells after EK treatment.

scholarly journals EXTRACTION OF FLAVONOIDS FROM THE LEAVES OF THE LITTLEWALE LITHOSPERMUM OFFICINALE L. (BORAGINACEAE) USING MICROWAVE ENERGY

2021 ◽  
pp. 85-92
Author(s):  
Natal'ya Yur'yevna Adamtsevich ◽  
Elena Vladimirovna Feskova ◽  
Valeriy Stanislavovich Boltovsky ◽  
Vladimir Vladimirovich Titok
Keyword(s):  
Microwave Radiation ◽  
Raw Materials ◽  
Maximum Yield ◽  
Specific Energy Consumption ◽  
Extraction Process ◽  
Microwave Energy ◽  
Biologically Active ◽  
Field Frequency ◽  
Plant Materials ◽  
Lithospermum Officinale

One of the possible ways to intensify and increase the efficiency of extraction of biologically active substances from plant materials is the use of microwave radiation. This article presents the results of a study of the influence of parameters of the microwave extraction process on the output of flavonoids from the leaves of the littlewale (Lithospermum officinale L.), belonging to the Boraginaceae family. This plant contains isoquercitrin, which is one of the key flavonoids with the property of tissue regeneration. It was shown that the maximum yield of the target components is achieved with a microwave generator power of 100 W and exposure duration of 2.5 min at a field frequency of 2450 MHz (specific energy consumption is 8.4 kWh/kg). This output is comparable with the output when using conventional convection heating. Microwave radiation provides a 16-fold reduction in the duration of extraction of the sum of flavonoids and an increase in the degree of extraction of isoquercitrin by 23%. The action of microwave energy leads to the destruction of plant tissue, which contributes to a more efficient extraction of flavonoids from plant raw materials.

scholarly journals Method for producing fruit paste using innovative equipment

2021 ◽  
pp. 15-21
Author(s):  
Valeriy Mykhailov ◽  
Andrii Zahorulko ◽  
Aleksey Zagorulko ◽  
Bogdan Liashenko ◽  
Svеtlana Dudnyk
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Electric Heater ◽  
Preliminary Heat Treatment ◽  
Mechanical Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Black Chokeberry ◽  
Rotary Film ◽  
Film Electric Heater

A method for the production of multicomponent fruit and vegetable paste has been developed. All components were selected considering the content of physiologically functional ingredients. The method is distinguished using the developed innovative equipment: a multifunctional apparatus for the implementation of preliminary heat treatment of raw materials; rotary film evaporator for concentrating puree. The developed devices are distinguished by increased resource efficiency due to heating with a low-temperature film electric heater with a temperature regime in the range of 45-70 °C. The study of structural and mechanical parameters and organoleptic evaluation of the prototypes allowed to reveal the rational content of raw materials in the developed paste: apples – 30%; viburnum – 20%; black chokeberry – 20%; pumpkins – 20%, beets – 10%.

scholarly journals Technological breakthrough of the agrarian-and-food innovations in dairy case for example of universal agricultural raw materials. Reverse osmosis

2021 ◽  
Vol 14 ◽  
pp. 7-20
Author(s):  
A.G. Khramtsov ◽  
Keyword(s):  
Reverse Osmosis ◽  
Raw Materials ◽  
Production Cycle ◽  
Industrial Complex ◽  
Recycled Water ◽  
Controlled Processing ◽  
Technology Process ◽  
Secondary Steam ◽  
Osmotic Treatment ◽  
Membrane Treatment

Aim. Consideration of the membrane technology process – reverse osmosis – by directed and controlled processing of whey and its filtrates through special semipermeable partitions (filter membranes) with a pore size from 0.1 to 1.0 nm, carried out at a pressure of 3.0 - 10.0 MPa with the release of particles (cutting off) with a molecular weight of 100 Daltons. Reverse osmosis allows you to concentrate all the compounds of whey and filtrates, separating almost distilled water (condensate). Discussion. In the molecular sieve separation system, reverse osmosis logically continues the membrane treatment of filtrates (permeates) of native, as well as separated whey and their microfiltrates, ultrafiltrates, nanofiltrates and diafiltrates. In principle, the reverse osmosis process should be implemented to pre-concentrate the whey, which will eliminate its loss (draining) and expand the range of use. OO is promising for processing salted whey with the removal of unwanted sodium chloride, as well as for cleaning the condensate of evaporation plants from the components of dairy raw materials that come with foam and secondary steam. Conclusion. In general, for the dairy industry of the food industry of the agro-industrial complex, reverse osmotic treatment is necessary for the implementation of a closed production cycle with a recycled water supply.

scholarly journals Effect of compost and natural rocks as partial substitutes for NPK mineral fertilizers on yield and fruit quality of ‘Flame’ seedless grapevine grown in two different locations of Egypt

2019 ◽  
Vol 17 (3) ◽  
pp. e0903
Author(s):  
Mohyeldein I. Slama ◽  
Alaa E. K. Omar ◽  
Saber S. Bassiony ◽  
Ghoneem M. Ghoneem
Keyword(s):  
Raw Materials ◽  
Potassium Sulfate ◽  
Soluble Solids ◽  
Partial Replacement ◽  
Nitrate Content ◽  
Mineral Fertilizers ◽  
Anthocyanin Content ◽  
Mineral Fertilization ◽  
Seedless Grape ◽  
Solids Content

Aim of study: To evaluate the use of compost and natural rocks as partial replacement of mineral fertilizers in ‘Flame’ seedless grape vineyards.Area of study: The present work was conducted during three successive seasons (2016, 2017 and 2018), being the first season a preliminary trial on 4-yr old grapes cultivated in two different soil types (sandy and clay) at two different locations, Egypt (Abo Galeb, Giza governorate; EL-Mahala, Gharbia governorate).Material and methods: Treatments were applied as natural raw materials at 20, 40, 60, 80 and 100% out of recommended mineral NPK rate. The mineral fertilizers used were ammonium sulfate (21.6% N), calcium super phosphate (15.5% P2O5) and potassium sulfate (48% K2O). The natural rocks used were phosphate rock (22.0% P2O5) and Feldspar (10.12% K2O). Yield and fruit characteristics and leaf mineral content were determined.Main results: Using compost in combination with natural rocks enriched with NPK mobilization bacteria and mineral NPK enhanced leaf nutrients content and gave the highest yield and cluster weight. This mix also improved berries physical and chemical characteristics. There was an increase in soluble solids content (SSC), SSC/acid ratio, and anthocyanin content, associated with a reduction in nitrate content of the berry juice. The most pronounced effect was related to using 60% mineral fertilization + 40% organic and natural rocks in both vineyard locations.Research highlights: We can reduce the recommended doses of mineral NPK by about 40%, reducing then the soil pollution.

Progress in foam forming technology

TAPPI Journal ◽  
2019 ◽  
Vol 18 (8) ◽  
pp. 499-510 ◽  
Author(s):  
HARRI KIISKINEN ◽  
KRISTIAN SALMINEN ◽  
TIMO LAPPALAINEN ◽  
JAAKKO ASIKAINEN ◽  
JANNE KERANEN ◽  
...  
Keyword(s):  
Energy Savings ◽  
Raw Materials ◽  
Pilot Scale ◽  
Forming Technology ◽  
Absorbing Materials ◽  
Thermal Drying ◽  
Recent Developments ◽  
Solids Content ◽  
Foam Forming ◽  
Novel Products

This paper summarizes recent developments in foam forming that were mainly carried out in pilot scale. In addition to improving the efficiency of existing processes and allowing better uniformity in material, a wide variety of raw materials can be utilized in foam forming. The focus of this paper is thin webs—papers, boards and foam-laid nonwovens, along with the pilot scale results obtained at VTT in Finland. For paper and board grades, the most direct advantage of foam forming is the potential to produce very uniform webs from longer and coarser fibers and obtain material savings through that. Another main point is increased solids content after a wet press, which may lead to significant energy savings in thermal drying. Finally, the potential to introduce “difficult” raw materials like long synthetic or manmade fibers into a papermaking process enables the manufacturing of novel products in an existing production line. This paper also briefly discusses other interesting foam-based applications, including insulation and absorbing materials, foam-laid nonwovens, and materials for replacing plastics.

scholarly journals Whole-Field Stress Sensing and Multiscale Mechanics for Developing Cement-Based Composites Containing Recycled Municipal Granular Wastes

2021 ◽  
Vol 13 (2) ◽  
pp. 848
Author(s):  
S. Joseph Antony ◽  
George Okeke ◽  
D. Deniz G. Tokgoz ◽  
N. Gozde Ozerkan
Keyword(s):  
Granular Materials ◽  
Raw Materials ◽  
Maximum Shear Stress ◽  
Strength Characteristics ◽  
External Loading ◽  
Municipal Solid Wastes ◽  
Principal Stresses ◽  
Multiscale Mechanics ◽  
Point Of Interest ◽  
Stress Sensing

Worldwide, there is a growing level of interest to develop sustainable cement-based products and processes in which the usage of natural resources such as sand and limestone are reduced from the current levels. One of the ways to achieve this is by replacing them with suitable inclusions of recycled granular materials from municipal wastes where possible. However, to understand the effects of such inclusions in concrete structures, research advancements are needed to sense and characterise the distribution of stresses (/strains) at the local scale and to establish their links with the fracture and bulk strength characteristics under external loading environments, which is the focus here. In this research, polyethylene (PE)-based granular materials derived from municipal wastes and fly ash obtained from the incineration of municipal solid wastes are used together as secondary raw materials in preparing the concrete mixtures. Photo stress analysis (PSA) is performed here, making non-contact and whole-field digital measurements of maximum shear stress distribution and the directions of the principal stresses at any point of interest on the surface of the samples under external loading. Their links with the fracture toughness and flexural strength of the samples cured at different times are presented. The novel PSA-based stresssensing helps to establish new understandings of the strength characteristics of composites across scales in the applications involving recycling and reusing conventional wastes and possibly in otherengineering applications in the future.

scholarly journals COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
O. Cherevko ◽  
V. Mykhaylov ◽  
A. Zahorulko ◽  
A. Zahorulko ◽  
A. Borysova
Keyword(s):  
Raw Materials ◽  
Drying Shrinkage ◽  
Electric Heater ◽  
Infrared Drying ◽  
Color Characteristics ◽  
Visual Color ◽  
Before And After ◽  
Nutrition Value ◽  
Ratio Of Components ◽  
Film Electric Heater

Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, according to the suggested recipe. The ratio of the components in the first composition is 60 : 30 : 10, in the second, 65 : 25 : 10, and in the third, 55 : 40 : 5. The resulting compositions were controlled by the control (apple paste). To dry the compositions obtained, it is proposed to use a roller IR dryer based on a flexible resistive film electric heater of emitting type. The prepared paste compositions are reddish-orange according to the color characteristics determined. Color characteristics of dried three-component fruit and berry pastes are also determined. The wavelength of composition 1 is 498 nm, and those of compositions 2 and 3 are 620.5 and 589.4 nm, respectively. The first composition is bluish-purple, with tone purity 34.7 %. Composition 2 is red (34.8 %), composition 3 is bluish-red (34.6 %). The comparison of the color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying as for the brightness and tone purity of the samples indicates a slight change in brightness within 2—6 %. Reduction of the color purity to almost a half is due to the drying shrinkage of the mass of raw materials and obtaining a visual color of the compositions that is attractive for a consumer. According to the results of expert evaluation of the quality indices of dried three-component fruit and berry paste compositions, a certain advantage is determined of the dried composition with the following ratio of components in the recipe: apple, cranberry, hawthorn — 60 : 30 : 10 (composition 1). The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.

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