Study of the kinetics of drying polydisperse products

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In conditions of high employment of the population, the use of multicomponent instantized drinks is reasonable. The final stage in the production of such foods is the most energy-intensive drying process. In order to reduce the energy intensity of this type of process, a deeper study of the process of removing moisture from a granular instantized food product is necessary. Drum dryers are most often used as the machinery to implement this process. The drum dryers are intensified with more advanced designs of the headers. In this case, larger particles must be in contact with the drying agent for a longer amount of time, this will also allow obtaining a product with uniform moisture dispersion in particles of different sizes. The work studied the drying process in a drum vibration unit transferring the dispersed material into a controlled segregated flow. The temperature of the drying agent was in the range of 45-65 ° C, no larger values were taken due to the fact that thermolabile elements were present in the product. The results of the experimental data showed a decrease in the time of the drying process of the granular product by an average of 23%. The process is more efficient just in the first period of drying, since a more active contact of the phases takes place. In the second period of drying, the geometric shapes of the bodies to be dried, the moisture of the material, and moisture conductivity play a more important part., The speed of air movement and its parameters are also important, although less than those in the first period. The analysis of the results of research on the kinetics of drying made it possible to obtain an experimental statistical model for determining the drying process at the second stage, suitable for computational practice.

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Instantized drink, granules, granulation, structure formation, segregation, drying.

Короткий адрес: https://readera.org/140259858

IDR: 140259858   |   DOI: 10.20914/2310-1202-2021-3-30-37

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