Procesul de uscare a semințelor de struguri în strat suspendat

Abstract

The purpose of the paper: Drying of grape seeds in a suspended layer, mathematical modeling of the drying process, design and elaboration of the installation, study of the kinetics of the drying process. The research objectives: 1. Analysis of new directions and techniques for drying agri-food products; 2. The study of grape seeds as a research object; 3. Elaboration of the mathematical model for the drying process of the suspended grape seeds; 4. Computerized 3D simulation of the suspended layer drying process for grape seeds; 5. Study of the kinetics of the drying process for grape seeds; 6. Design and development of equipment for drying in a suspended layer. The novelty and scientific originality. Following the researches of the process of drying the grape seeds in a suspended layer, the following were found: the drying time of the grape seeds for convection was reduced by 60 min, for SHF by 45 min; energy consumption for convection was reduced by 12%, for SHF by 31%. This method allows the automatic selection of already dried seeds from the total seed mass and their removal from the heat processing area, thus reducing the heat treatment time, and acidity indices. The results obtained. The method of heat treatment of the seed raw material in a suspended layer was developed. It has been found that the innovative method of drying in a suspended layer for grape seeds is efficient in terms of quality and energy. It has been shown that drying in a suspended layer greatly reduces the duration of heat treatment of grape seeds; reduces the acidity of the oil obtained from dehydrated grape seeds in a suspended layer, which positively influences its quality. From an energy point of view, the suspended layer drying method involves a reduction of costs by up to 31% compared to the classic drying method, which is an important index for the implementation of this technology.