胶体-毛细管-多孔材料复合干燥对能量消耗的影响

Марії Капніст
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摘要

最近在消费者中流行的浆果作物之一是蓝莓(Vaccinium corymbosum L.)。这种浆果是一种强大的抗氧化剂,此外,它的成分中含有果糖,这自然意味着它是糖尿病饮食的产物。因此,蓝莓成为一种有趣的胶体毛细管多孔干燥对象。浆果皮上的蜡在成熟、收获和运输过程中起着保护作用,但对人工脱水工艺的实施却是一个不利因素。后者在加工过程中造成巨大的能源成本。因此,本研究的目的是确定蓝莓复合干燥对能量消耗的影响。在乌克兰NAS公司ІEТ研制的冷却剂和红外发射器强制再循环对流实验架上,对蓝莓的干燥动力学进行了实验研究。研究了新鲜蓝莓的预发育湿热和红外处理对蓝莓干燥动力学和干燥速度变化的影响。红外辐射的使用使脱水过程的总持续时间减少了1.2倍。使用乌克兰NAS同步热分析DMKI-01装置ІEТ中创建的方法研究样品中水分的蒸发热及其热容量,该装置用于研究胶体毛细管多孔材料。比热容的测定按照DSTU ISO 11357-4:2010分步扫描的标准化方法进行,温度范围为30 ~ 95℃。对预处理蓝莓的热容和水分蒸发热的实验测定表明,在干燥过程中,蓝莓蜡质壳可能发生相变所消耗的能量过多,水分Wc≤20%时材料的干燥效率下降。
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INFLUENCE OF COMBINED DRYING OF COLLOID CAPILLARY-POROUS MATERIALS ON ENERGY EXPENDITURES
One of the berry crops that has recently gained popularity among consumers is blueberry (Vaccinium corymbosum L.). The berry is a powerful antioxidant, and besides, it contains fructose in its composition, which automatically refers it to the products of the diabetic diet. Therefore, blueberries become an interesting colloidal capillary-porous drying object. Wax on the skin of berries performs a protective function in the process of ripening, harvesting and transportation, but is a negative factor for the implementation of technological processing by artificial dehydration. The latter causes significant energy costs for the processing process. Therefore, the aim of the work is to determine the effect of combined drying of blueberry on energy consumption. Experimental studies of the drying kinetics of blueberry were carried out on an experimental convective stand with forced recirculation of the coolant and infrared emitters, which was developed in ІEТ of NAS of Ukraine. The effect of pre-developed hygrothermal and infrared treatment of fresh blueberries on the kinetics and change in the drying speed of berries was investigated. The use of infrared radiation made it possible to reduce the total duration of the dehydration process by 1.2 times. The heat of evaporation of moisture from the samples and their heat capacity were investigated using the method created in ІEТ of NAS of Ukraine installations of synchronous thermal analysis DMKI-01, which is intended for the study of colloidal capillary-porous materials. Determination of specific heat capacity was carried out according to the standardized method of step-by-step scanning DSTU ISO 11357–4:2010 in the temperature range from 30 to 95℃. Experimental determination of heat capacity and heat of evaporation of moisture from pre-processed blueberry showed excess energy consumption for a possible phase transition of the waxy shell of the berry during drying and a decrease in the drying efficiency of the material at moisture values Wc ≤ 20%.
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