Research of influence of parameters of process of drying of an apple residue on an exit of pectinaceous substances

Автор: Drannikov A.V., Titov S.A., Belomyltseva D.V., Korysheva N.N., Kostina D.K., Davydov A.M.

Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet

Рубрика: Процессы и аппараты пищевых производств

Статья в выпуске: 4 (78), 2018 года.

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One of the most common methods of preserving apple pomace in order to further obtain products with a high content of biologically active substances is drying. For the experiment, a method of drying with superheated steam of reduced pressure in a pulsed vibro boiling layer was chosen, since it allows improving the quality of the finished product by lowering the temperature of the drying agent, thereby retaining a significant amount of nutrients in the original product. To study the kinetic and hydrodynamic dependences of the drying process, an experimental setup has been developed and created, which allows to obtain the most accurate and reproducible results. According to the results of the experiments done, the drying curves, the drying rate curves and the heating curves were constructed. The technological modes of operation of the drying unit are determined, ensuring a minimum of the specific energy consumption of the drying process and the maximum moisture stress of the drying chamber...


Drying, apple residue, beet press, kinetics, hydrodynamics, moisture tension, pectin, protopectin, thermolability

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IDR: 140244289   |   DOI: 10.20914/2310-1202-2018-4-35-40

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