RESEARCH OF WHEAT DRYING IN A MICROWAVE AND COMBINED FILTER-MICROWAVE DRYER

  • Oleg Burdo Odessa National Academy of Food Technologies, Ukraine
  • Igor Bezbakh Odessa National Academy of Food Technologies, Ukraine
  • Serhii Shyshov Odessa National Academy of Food Technologies, Ukraine
  • Aleksandr Zykov Odessa National Academy of Food Technologies, Ukraine
  • Igor Yarovyi Odessa National Academy of Food Technologies, Ukraine
  • Aleksander Gavrilov Academy of bioresources and nature management «Vladimir Vernadskiy CFU», Ukraine
  • Valentyna Bandura Vinnitsa National Agrarian University, Ukraine
  • Igor Mazurenko Odessa State Agrarian University, Ukraine
Keywords: microwave drying filter-microwave drying, wheat, drying kinetics

Abstract

The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying. A special feature of this combination must be its more effectiveness and high speed of water elimination from surface layers of wet seeds and, as a result, the productivity increase of the drying way, decrease of specific energy consumption.

There was determined the influence of the specific load of the material, radiator power on processes of microwave and filter-microwave drying of wheat seeds. There were compared microwave, filter-microwave and convective drying of seeds by parameters of specific energy consumption, drying speed.

The specific energy consumption at microwave drying of seeds was 4 MJ/kg, at filter-microwave drying 3.8 MJ/kg that is lower than existent convective dryers. The speed of microwave drying changes from 0,5 to 3 %/min, filter-microwave – from 0.3 to 0.7 %/min. The speed is at the level of standard convective dryers.

The conducted studies allow to recommend a new combined way of FMW drying of seeds with low energy consumption.

Revealed features of heating and drying are possible to be used at developing industrial dryers.

The base of experimental data is possible to be used for optimizing and determining effective conditions of MW and FMW drying.

Downloads

Download data is not yet available.

Author Biographies

Oleg Burdo, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Igor Bezbakh, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Serhii Shyshov, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Aleksandr Zykov, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Igor Yarovyi, Odessa National Academy of Food Technologies

Department of processes, equipment, energy management

Aleksander Gavrilov, Academy of bioresources and nature management «Vladimir Vernadskiy CFU»

Department of technology and equipment production and processing of livestock products

Valentyna Bandura, Vinnitsa National Agrarian University

Department of processes and equipment processing and food production, prof. P. S. Bernica

References

Nathakaranakule, A., Paengkanya, S., Soponronnarit, S. (2019). Durian chips drying using combined microwave techniques with step-down microwave power input. Food and Bioproducts Processing, 116, 105–117. doi: https://doi.org/10.1016/j.fbp.2019.04.010

Peng, J., Yin, X., Jiao, S., Wei, K., Tu, K., Pan, L. (2019). Air jet impingement and hot air-assisted radio frequency hybrid drying of apple slices. LWT, 116, 108517. doi: https://doi.org/10.1016/j.lwt.2019.108517

Zhou, X., Ramaswamy, H., Qu, Y., Xu, R., Wang, S. (2019). Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality. Innovative Food Science & Emerging Technologies, 56, 102182. doi: https://doi.org/10.1016/j.ifset.2019.102182

Vishwanathan, K. H., Giwari, G. K., Hebbar, H. U. (2013). Infrared assisted dry-blanching and hybrid drying of carrot. Food and Bioproducts Processing, 91 (2), 89–94. doi: https://doi.org/10.1016/j.fbp.2012.11.004

Onwude, D. I., Hashim, N., Abdan, K., Janius, R., Chen, G. (2019). The effectiveness of combined infrared and hot-air drying strategies for sweet potato. Journal of Food Engineering, 241, 75–87. doi: https://doi.org/10.1016/j.jfoodeng.2018.08.008

Kroehnke, J., Szadzińska, J., Stasiak, M., Radziejewska-Kubzdela, E., Biegańska-Marecik, R., Musielak, G. (2018). Ultrasound- and microwave-assisted convective drying of carrots – Process kinetics and product’s quality analysis. Ultrasonics Sonochemistry, 48, 249–258. doi: https://doi.org/10.1016/j.ultsonch.2018.05.040

Onwude, D. I., Hashim, N., Abdan, K., Janius, R., Chen, G. (2019). Experimental studies and mathematical simulation of intermittent infrared and convective drying of sweet potato (Ipomoea batatas L.). Food and Bioproducts Processing, 114, 163–174. doi: https://doi.org/10.1016/j.fbp.2018.12.006

Łechtańska, J. M., Szadzińska, J., Kowalski, S. J. (2015). Microwave- and infrared-assisted convective drying of green pepper: Quality and energy considerations. Chemical Engineering and Processing: Process Intensification, 98, 155–164. doi: https://doi.org/10.1016/j.cep.2015.10.001

Kowalski, S. J., Rajewska, K. (2009). Effectiveness of hybrid drying. Chemical Engineering and Processing: Process Intensification, 48 (8), 1302–1309. doi: https://doi.org/10.1016/j.cep.2009.05.009

Symak, D. M., Atamaniuk, V. M. (2011) Heat and mass transfer during filtration drying of disperse materials occurring in the first period. Eastern-European Journal of Enterprise Technologies, 1 (9 (49)), 23–26. Available at: http://journals.uran.ua/eejet/article/view/2440/2241

Kindzera, D. P., Atamaniuk, V. M., Mykychak, B. M. (2014). Internal diffusion transfer of moisture during birch veneer filtration drying. Eastern-European Journal of Enterprise Technologies, 2 (11 (68)), 48–52. Available at: http://journals.uran.ua/eejet/article/view/23508/21052

Atamaniuk, V. M., Kindzera, D. P., Huzova, I. O. (2010). Heat exchange in the stationary layer of dry finely divided capillary-porous material. Eastern-European Journal of Enterprise Technologies, 3 (7 (45)), 21–25. Available at: http://journals.uran.ua/eejet/article/view/2858/2661

Hammouda, I., Mihoubi, D. (2014). Comparative numerical study of kaolin clay with three drying methods: Convective, convective–microwave and convective infrared modes. Energy Conversion and Management, 87, 832–839. doi: https://doi.org/10.1016/j.enconman.2014.07.085

Li, Y., Zhang, T., Wu, C., Zhang, C. (2014). Intermittent microwave drying of wheat. Journal of Experimental Biology and Agricultural Sciences, 2 (1), 32–36. Available at: http://www.jebas.org/wp-content/uploads/2014/09/Zhang-et-al-JEBAS1.pdf

Volgusheva, N., Altman, E., Boshkova, I., Titlov, A., Boshkov, L. (2017). Study into effects of a microwave field on the plant tissue. Eastern-European Journal of Enterprise Technologies, 6 (8 (90)), 47–54. doi: https://doi.org/10.15587/1729-4061.2017.115118

Potapov, V. A., Yakushenko, E. N., Gritsenko, O. Yu. (2015). Fil'tratsionnaya sushka pri povyshennom davlenii. Naukovi pratsi ONAKhT, 2 (47), 134–137.


👁 565
⬇ 262
Published
2019-09-17
How to Cite
Burdo, O., Bezbakh, I., Shyshov, S., Zykov, A., Yarovyi, I., Gavrilov, A., Bandura, V., & Mazurenko, I. (2019). RESEARCH OF WHEAT DRYING IN A MICROWAVE AND COMBINED FILTER-MICROWAVE DRYER. EUREKA: Life Sciences, (5), 70-78. https://doi.org/10.21303/2504-5695.2019.001004
Section
Food Science and Technology