EFFECT OF DESIGN OF INTERNAL HEATER ON THE DRYING KINETICS OF GRAPE POMACE IN MASS TRANSFER MODULE
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
The paper presents the results of a study of the drying process of grape pomace in the mass-transfer modules (MTM) with conductive heat supply, allowing to obtained a highly porous, fast recovery dried foods at high rates of efficiency and quality. Next modules, that differ arrangement and design of the heater, were investigated in experiments: internal flat heater; inner tubular heater, the heater, which is located on the mass transfer surface. The results of these experiments allow to find, that the greatest intensity drying provides by inner tubular heater. Empirical equation, which describe the kinetics of water content and allow to calculate the drying time in the MTM with conductive heat supply, has been proposed. The diffusion coefficient of moisture and its dependence from temperature were found after regression analysis of the experimental drying kinetics
Authors and Affiliations
Володимир Потапов, Євген Якушенко
Keywords
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- EP ID EP180026
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