scholarly journals ИССЛЕДОВАНИЕ ЭНЕРГОТЕХНОЛОГИЙ ПРОЦЕССОВ ОБЕЗВОЖИВАНИЯ РАСТИТЕЛЬНОГО СЫРЬЯ

2018 ◽  
Vol 82 (1) ◽  
Author(s):  
А. В. Гаврилов ◽  
Ігор Віталійович Безбах ◽  
Всеволод Петрович Мордынский ◽  
Олег Григорьевич Бурдо
Keyword(s):  
Raw Materials ◽  
Innovative Technology ◽  
Energy Costs ◽  
Microwave Range ◽  
Transfer Coefficients ◽  
Dairy Food ◽  
Heat Transfer Coefficients ◽  
Energy Technologies ◽  
Tomato Paste ◽  
Vacuum Microwave

Рассмотрены мировые тенденции на рынке сушеных продуктов и концентратов. Анализируются энерготехнологии основных процессов обезвоживания – выпарки и сушки. Сравниваются современные технологи обезвоживания и обсуждаются научно-технические противоречия процессов выпарки и сушки. Показаны энергетические преимущества выпарки и ограничения по конечному влагосодержанию готового продукта. Приведены модели материальных балансов при комбинированных технологиях «выпарка - сушка». Представлены инновационные разработки техники обезвоживания – термомеханический агрегат и микроволновой вакуум-выпарной аппарат. Обсуждаются конструктивные варианты агрегата, возможности решать в нем параллельно задачи дробления, плющения, перемешивания и транспортировки продукта. Обоснованы механизмы интенсификации процесса тепломассопереноса в термомеханическом агрегате. Приведены значения коэффициентов теплопередачи в термомеханических агрегатах при обработке сырья в консервных, молочных, пищеконцентратных и винодельческих производствах. Проведено сравнение удельных энергетических затрат в термомеханическом агрегате и в традиционных ленточных и барабанных сушилках. Исследуются инновационные технологии обезвоживания в электромагнитных полях. Показаны перспективы сушилок с электромагнитным подводом энергии микроволнового диапазона. Исследуются процессы выпаривания в традиционных аппаратах и в вакуумных микроволновых.  Приведены модели трансформации, транспорта и потерь энергии в традиционной технологии производства томатной пасты и в установке с термомеханическим агрегатом с ротационным термосифоном. Показано, что инновационная технология позволяет на 40% интенсифицировать процесс выпарки и на 35% снизить удельные расходы энергии. Обоснованы перспективы ступенчатых схем обезвоживания «выпарка - сушка». Проведено развитие методов энергетического менеджмента для исследования энергетической эффективности на основе нового числа подобия – числа энергетического действия.  The world tendencies in the dried products and concentrates market are considered. The energy technologies of the basic processes of dehydration (evaporation and drying) are analyzed. Modern dehydration technologies are compared and the scientific and technical contradictions of the processes of evaporation and drying are discussed. The energy advantages of the evaporation and the limitations by the final moisture content of the finished product are shown. Models of material balances with combined technologies of "evaporation - drying" are given. Innovative developments in dehydration engineering are presented - a thermomechanical unit and a microwave vacuum evaporator. The constructive variants of the unit are discussed, the possibilities of solving in it the tasks of crushing, flattening, mixing and transporting the product in parallel. The mechanisms of intensification of the process of heat and mass transfer in a thermomechanical aggregate are justified. The values of the heat transfer coefficients in thermomechanical aggregates are given for the processing of raw materials in canning, dairy, food-concentrates and wineries. The specific energy costs in a thermomechanical aggregate and in traditional belt and cylinder dryers are compared. Innovative technologies of dehydration in electromagnetic fields are investigated. The prospects of dryers with electromagnetic energy supply of the microwave range are shown. Evaporation processes are studied in conventional apparatuses and in vacuum microwave ones. Models of transformation, transport and energy losses in the traditional technology of tomato paste production and in a device with a thermomechanical unit with a rotary thermosyphon are presented. It is shown that the innovative technology allows to intensify the process of evaporation by 40% and to reduce the energy consumption by 35%. The prospects of stepwise dehydration schemes of "evaporation - drying" are substantiated. Energy management methods have been developed to study energy efficiency based on a new number of similarity – the number of energy actions.

scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals Application of ferromagnetic nanoparticles and rotating electromagnetic fields for oil desulfurization

2021 ◽  
Vol 931 (1) ◽  
pp. 012017
Author(s):  
S N Andreev ◽  
V P Bazhenov ◽  
E N Spiridonov ◽  
N I Spiridonov
Keyword(s):  
Electromagnetic Field ◽  
Electromagnetic Fields ◽  
High Power ◽  
Raw Materials ◽  
Pilot Scale ◽  
Fuel Oil ◽  
Innovative Technology ◽  
Energy Costs ◽  
Ferromagnetic Nanoparticles ◽  
Electromagnetic Process

Abstract An innovative technology for desulfurization of hydrocarbon raw materials, based on the effect of a rotating electromagnetic field of high power and ferromagnetic nanoparticles located in the working area of the device on oil or fuel oil, has been developed and implemented on a pilot scale. The basis of the technology is the device named “electromagnetic process activator”, which is based on the principle of converting the energy of the electromagnetic field into other types of energy. The reduction of sulfur in oil by 2.5 times and fuel oil by 3 times was achieved at energy costs of up to 1.0 kW per ton of processed raw materials, which allows us to conclude that the developed technology is highly efficient and productive.

scholarly journals Рroduction of light fillers on the basis of technogenic raw materials

2021 ◽  
Vol 4 (1) ◽  
pp. 131-137
Author(s):  
D. P. Kindzera ◽  
◽  
V. M. Atamaniuk ◽  
Z. Ya. Gnativ ◽  
I. M. Mitin ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Raw Materials ◽  
Thermal Power ◽  
Drying Process ◽  
Technological Parameters ◽  
Transfer Coefficients ◽  
Filtration Method ◽  
Heat Transfer Coefficients ◽  
Velocity Effect ◽  
Technogenic Raw Materials

In Ukraine, along with the growing demand for tonnage production of light fillers, the need for raw materials is growing, considering that most of the range of light fillers is made from natural raw materials. Thus, a promising direction of utilization of TPP slags and coal concentrate obtained by enrichment of primary coal sludge is there involvement to the production process after preliminary drying. Drying of the thermal power plant slag and the coal concentrate, which are hydraulic mixtures, by the filtration method will reduce energy consumption due to the displacement and removal of significant amount of moisture by the moving thermal agent due to the pressure drop. The results of studies of the thermal agent velocity effect on the drying process duration of TPP slag and coal concentrate, as well as the obtained values of heat transfer coefficients at different velocities of the thermal agent for TPP slag α = 40 ÷ 112 and coal concentrate α = 92,5 ÷ 294 will allow to calculate energy consumption and scientifically substantiate the optimal technological parameters for intensification of the drying process of the charge components for porous fillers production.

Exergy and sensibility analysis of each individual effect in a kraft multiple effect evaporator

TAPPI Journal ◽  
2019 ◽  
Vol 18 (10) ◽  
pp. 607-618
Author(s):  
JÉSSICA MOREIRA ◽  
BRUNO LACERDA DE OLIVEIRA CAMPOS ◽  
ESLY FERREIRA DA COSTA JUNIOR ◽  
ANDRÉA OLIVEIRA SOUZA DA COSTA
Keyword(s):  
Optimization Problem ◽  
Real Data ◽  
Kraft Pulping ◽  
Steam Temperature ◽  
Input Flow ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients ◽  
Multiple Effect ◽  
Sensibility Analysis ◽  
Exergetic Analysis

The multiple effect evaporator (MEE) is an energy intensive step in the kraft pulping process. The exergetic analysis can be useful for locating irreversibilities in the process and pointing out which equipment is less efficient, and it could also be the object of optimization studies. In the present work, each evaporator of a real kraft system has been individually described using mass balance and thermodynamics principles (the first and the second laws). Real data from a kraft MEE were collected from a Brazilian plant and were used for the estimation of heat transfer coefficients in a nonlinear optimization problem, as well as for the validation of the model. An exergetic analysis was made for each effect individually, which resulted in effects 1A and 1B being the least efficient, and therefore having the greatest potential for improvement. A sensibility analysis was also performed, showing that steam temperature and liquor input flow rate are sensible parameters.

Sign in / Sign up

Export Citation Format

Share Document