Дослідження кінетики та методу енергозбереження в процесі сушіння цукатів із груш

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dc.citation.epage146
dc.citation.issue1
dc.citation.spage140
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorГузьова, І. О.
dc.contributor.authorАтаманюк, В. М.
dc.contributor.authorHuzova, I. O.
dc.contributor.authorAtamanyuk, V. M.
dc.coverage.placenameLviv
dc.coverage.placenameLviv
dc.date.accessioned2024-01-22T09:22:48Z
dc.date.available2024-01-22T09:22:48Z
dc.date.created2020-02-21
dc.date.issued2020-02-21
dc.description.abstractДосліджено кінетику сушіння гарячих (80 °С) та холодних (20 °С) цукатів із груш. В результаті узагальнення дослідних даних визначено коефіцієнт сушіння та виведено аналітичну залежність для розрахунку часу сушіння. Отримано експериментальні дані щодо зміни температури теплового агенту за висотою шару цукатів. Доведено, що припинення подавання гарячого теплового агенту в певний момент часу та охолодження верхніх шарів цукатів холодним тепловим агентом і одночасне досушування нижніх шарів дасть змогу зменшити енергетичні затрати процесу на 1135,64 кДж/кг
dc.description.abstractThe kinetics of the process of drying hot (80 °C) and cold (20 °C) candied pears were studied. The drying coefficient is found and an analytical dependence is derived for the drying time calculation. Experimental data of the change in the temperature of the thermal agent along with the height of the candied fruit layer was obtained. It was proven that stopping the supply of a hot thermal agent at a certain point in time, cooling the upper layers of candied fruit with a cold thermal agent, and simultaneously drying the lower layers of candied fruit will reduce the energy costs of the process by 1135.64 kJ/kg
dc.format.extent140-146
dc.format.pages7
dc.identifier.citationГузьова І. О. Дослідження кінетики та методу енергозбереження в процесі сушіння цукатів із груш / І. О. Гузьова, В. М. Атаманюк // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Том 5. — № 1. — С. 140–146.
dc.identifier.citationenHuzova I. O. Study of kinetics and energy saving method in the process of drying candied fruits from pears / I. O. Huzova, V. M. Atamanyuk // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Vol 5. — No 1. — P. 140–146.
dc.identifier.doidoi.org/10.23939/ctas2022.01.140
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/60924
dc.language.isouk
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 1 (5), 2022
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dc.relation.references9. Mykhailyk, V. A., Snezhkin, Y. F., Dmitrenko, N. V. (2015). Investigation of the State of Water in Energy Trees in the Process of Drying by Differential Scanning Calorimetry. Journal of Engineering Physics and Thermophysics, 88(5), 1093–1099. DOI:10.1007/s10891-015-1288-1
dc.relation.references10. Mikhailik, V. A., Dmitrenko, N. V., Snezhkin, Y. F. (2019). Investigation of the Influence of Hydration on the Heat of Evaporation of Water From Sucrose Solutions. Journal of Engineering Physics and Thermophysics, 92(4), 916–922. DOI:10.1007/s10891-019-02003-8
dc.relation.references11. Burdo, O., Bezbakh, I., Zykov, A., ... Zhengzheng, S., Phylipova, L. (2021). Development of the Design and Determination of Mode Characteristics of Block Cryoconcentrators for Pomegranate Juice. EasternEuropean Journal of Enterprise Technologies, 2, 6–14. https://doi.org/10.15587/1729-4061.2021.230182.
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dc.relation.references13. Burdo, O. G., Bandura, V. N., Levtrinskaya, Y. O. (2018). Electrotechnologies of Targeted Energy Delivery in the Processing of Food Raw Materials. Surface Engineering and Applied Electrochemistry, 54(2), 210–218. DOI: 10.3103/S1068375518020047.
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dc.relation.references15. Huzova, I. (2020). Investigation of the energysaving method during candied fruits filtration drying. Periodica Polytechnica Chemical Engineering, 64(4), 555–561. https://doi.org/10.3311/PPch.15107.
dc.relation.references16. Burdo, O., Bandura, V., Zykov, A., Levtrinskaya, J., Marenchenko, E. (2017). Development of wave technologies to intensify heat and mass transfer processes. Eastern-European Journal of Enterprise Technologies, 4(11–88), 34–42. https://doi.org/10.15587/1729-4061.2017.108843.
dc.relation.references17. Sorokovaya, N. N., Snezhkin, Y. F., Shapar’, R. A., Sorokovoi, R. Y. (2019). Mathematical Simulation and Optimization of the Continuous Drying of Thermolabile Materials. Journal of Engineering Physics and Thermophysics, 92(5), 1180–1190. DOI:10.1007/s10891-019-02032-3.
dc.relation.references18. Nikitenko, N. I., Snezhkin, Yu. F., Sorokovaya, N. N. (2008). Development of a theory and methods for calculating the heat and mass transfer in drying a porous body with multicomponent vapor and liquid phases. Journal of Engineering Physics and Thermophysics, 81(6), 1153–1167. DOI: 10.1007/s10891-009-0132-x.
dc.relation.references19. Huzova, I. O., Atamanyuk, V. M. (2021). Mathematical interpretation of dynamics of temperature change during drying of hot monodisperse layer of organic raw materials. Journal of Chemistry and Technologies, 28(3), 278–288. https://doi.org/10.15421/082030.
dc.relation.referencesen1. Burdo, O. G., Trishyn, F. A., Terziev, S. G., Gavrilov, A. V., Sirotyuk, I. V. (2021). Electrodynamic Processes as an Effective Solution of Food Industry Problems. Surface Engineering and Applied Electrochemistry, 57(3), 330–344. https://doi.org/10.3103/S1068375521030030.
dc.relation.referencesen2. Burdo, O. G. (2021). The role of food energy technologies in solving global mankind problems. Problems of the Regional Energetics, 3, 99–110. DOI:10.52254/1857-0070.2021.3-51.09.
dc.relation.referencesen3. Burdo, O. G., Sirotyuk, I. V., Shcherbich, M. V., Akimov, A. V., Poyan, A. S. (2021). Innovation of energy technologies of food raw material dehydration and extraction. Problems of the Regional Energetics, 1, 86–98. https://doi.org/10.52254/1857-0070.2021.1-49.13
dc.relation.referencesen4. Kindzera, D., Hosovskyi, R., Atamanyuk, V., Symak, D. (2021). Heat transfer process during filtration drying of grinded sunflower biomass. Chemistry & Chemical Technology, 15(1), 118–124. https://doi.org/10.23939/chcht15.01.11
dc.relation.referencesen5. Atamanyuk, V., Gnativ, Z., Kinzera, D., Khusanov, A., Kaldybaeva, B. (2020). Hydrodynamics of cotton filtration drying. Chemistry & Chemical Technology, 14(3), 426–432. https://doi.org/10.23939/chcht14.03.426
dc.relation.referencesen6. Ivashchuk, O. S., Atamanyuk, V. M., Gnativ, Z. Ya., Chyzhovych, R. A., Zherebetskyi, R. R. (2021). Research into kinetics of filtration drying of alcohol distillery stillage. Voprosy Khimii i Khimicheskoi Tekhnologii, 2021(4), 58–65. DOI: 10.32434/0321-4095-2021-137-4-58-65.
dc.relation.referencesen7. Burdo, O., Bezbah, I., Zykov, A., ...Mazurenko, I., Li, Y. (2020). Development of power-efficient and environmentally safe coffee product technologies. EasternEuropean Journal of Enterprise Technologies, 1, 6–14. https://doi.org/10.15587/1729-4061.2020.194647.
dc.relation.referencesen8. Korinchuk, D. N., Snezhkin, Y. F. (2018). Simulation of the High-Temperature Drying of a Composite Mixture in an Air Drier for Production of a Biocombustible. Journal of Engineering Physics and Thermophysics, 91(5), 1155–1164. DOI:10.1007/s10891-018-1844-6.
dc.relation.referencesen9. Mykhailyk, V. A., Snezhkin, Y. F., Dmitrenko, N. V. (2015). Investigation of the State of Water in Energy Trees in the Process of Drying by Differential Scanning Calorimetry. Journal of Engineering Physics and Thermophysics, 88(5), 1093–1099. DOI:10.1007/s10891-015-1288-1
dc.relation.referencesen10. Mikhailik, V. A., Dmitrenko, N. V., Snezhkin, Y. F. (2019). Investigation of the Influence of Hydration on the Heat of Evaporation of Water From Sucrose Solutions. Journal of Engineering Physics and Thermophysics, 92(4), 916–922. DOI:10.1007/s10891-019-02003-8
dc.relation.referencesen11. Burdo, O., Bezbakh, I., Zykov, A., ... Zhengzheng, S., Phylipova, L. (2021). Development of the Design and Determination of Mode Characteristics of Block Cryoconcentrators for Pomegranate Juice. EasternEuropean Journal of Enterprise Technologies, 2, 6–14. https://doi.org/10.15587/1729-4061.2021.230182.
dc.relation.referencesen12. Burdo, O., Bezbah, I., Kepin, N., ...Bandura, V., Mazurenko, I. (2019). Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials. Eastern-European Journal of Enterprise Technologies, 5(11–101), 24–32. https://doi.org/10.15587/1729-4061.2019.178937.
dc.relation.referencesen13. Burdo, O. G., Bandura, V. N., Levtrinskaya, Y. O. (2018). Electrotechnologies of Targeted Energy Delivery in the Processing of Food Raw Materials. Surface Engineering and Applied Electrochemistry, 54(2), 210–218. DOI: 10.3103/S1068375518020047.
dc.relation.referencesen14. Burdo, O. G., Kovalenko, E. A., Kharenko, D. A. (2008). Intensification of the processes of lowtemperature separation of food solutions. Applied Thermal Engineering, 28(4), 311–316. DOI: 10.1016/j.applthermaleng.2006.02.035.
dc.relation.referencesen15. Huzova, I. (2020). Investigation of the energysaving method during candied fruits filtration drying. Periodica Polytechnica Chemical Engineering, 64(4), 555–561. https://doi.org/10.3311/PPch.15107.
dc.relation.referencesen16. Burdo, O., Bandura, V., Zykov, A., Levtrinskaya, J., Marenchenko, E. (2017). Development of wave technologies to intensify heat and mass transfer processes. Eastern-European Journal of Enterprise Technologies, 4(11–88), 34–42. https://doi.org/10.15587/1729-4061.2017.108843.
dc.relation.referencesen17. Sorokovaya, N. N., Snezhkin, Y. F., Shapar’, R. A., Sorokovoi, R. Y. (2019). Mathematical Simulation and Optimization of the Continuous Drying of Thermolabile Materials. Journal of Engineering Physics and Thermophysics, 92(5), 1180–1190. DOI:10.1007/s10891-019-02032-3.
dc.relation.referencesen18. Nikitenko, N. I., Snezhkin, Yu. F., Sorokovaya, N. N. (2008). Development of a theory and methods for calculating the heat and mass transfer in drying a porous body with multicomponent vapor and liquid phases. Journal of Engineering Physics and Thermophysics, 81(6), 1153–1167. DOI: 10.1007/s10891-009-0132-x.
dc.relation.referencesen19. Huzova, I. O., Atamanyuk, V. M. (2021). Mathematical interpretation of dynamics of temperature change during drying of hot monodisperse layer of organic raw materials. Journal of Chemistry and Technologies, 28(3), 278–288. https://doi.org/10.15421/082030.
dc.relation.urihttps://doi.org/10.3103/S1068375521030030
dc.relation.urihttps://doi.org/10.52254/1857-0070.2021.1-49.13
dc.relation.urihttps://doi.org/10.23939/chcht15.01.11
dc.relation.urihttps://doi.org/10.23939/chcht14.03.426
dc.relation.urihttps://doi.org/10.15587/1729-4061.2020.194647
dc.relation.urihttps://doi.org/10.15587/1729-4061.2021.230182
dc.relation.urihttps://doi.org/10.15587/1729-4061.2019.178937
dc.relation.urihttps://doi.org/10.3311/PPch.15107
dc.relation.urihttps://doi.org/10.15587/1729-4061.2017.108843
dc.relation.urihttps://doi.org/10.15421/082030
dc.rights.holder© Національний університет “Львівська політехніка”, 2022
dc.subjectцукати
dc.subjectтемпература
dc.subjectкінетика
dc.subjectсушіння
dc.subjectенергозбереження
dc.subjectcandied fruits
dc.subjecttemperature
dc.subjectkinetics
dc.subjectdrying
dc.subjectenergy saving
dc.titleДослідження кінетики та методу енергозбереження в процесі сушіння цукатів із груш
dc.title.alternativeStudy of kinetics and energy saving method in the process of drying candied fruits from pears
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2022. – Vol. 5, No. 1