INVESTIGATION OF THE PROCESSES OF GARLIC PEELING WITH THE FOLLOWING CONSTRUCTIVE EQUIPMENT OF THEM
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
The article outlines the main problematic issues of the application of plants for cleaning garlic from husks at enterprises of various capacities and directions. The issue of the possibility of using the facilities in the restaurant industry enterprises was raised, namely, the use of plants for cleaning garlic of various capacities, with the possibility of varying it both at the stage of design development and in the operation of the apparatus itself. The article gives a brief analysis of the most closely related installations, to the installation of the authors proposed earlier. In the article the task is set to conduct research of separate processes of energy-saving combined process of cleaning garlic from husk. In the main material of the research results are given that allow one to assess the influence of the main parameters on the garlic purification process. So, the results of the investigation of drying processes of garlic before the process are given, the dependence of the change in the moisture content of the husk on the air supply rate is obtained, and the main processing time parameters are determined. The data of the investigation of the process of mechanical action on the surface of garlic to be cleaned after cleaning are obtained. The authors carried out mathematical modeling of the combined garlic purification process. The obtained mathematical models and the results of experimental studies made it possible to obtain refined data for constructing a plant for cleaning garlic UOCH-250. The data obtained in the materials of the article will be used as a basis for the design of the installation, and also serve as a basis for subsequent studies of the garlic cleaning process.
Authors and Affiliations
Олег Терешкін, Дмитро Горєлков, Олександр Омельченко, Володимир Перекрест
Keywords
Related Articles
- EP ID EP185755
- DOI -
- Views 85
- Downloads 0
ANALYSIS OF TECHNOLOGIES OF PRODUCTS MADE OF COTTAGE CHEESE AS A PRECONDITION OF DEVELOPMENT OF INNOVATIVE PLAN OF NEW PRODUCTS
Classical technologies of the production of cottage cheese are analyzed. The main imperfections and defects of texture and organoleptic properties of cottage cheese are established in correlation with the parameters of t...
ТЕХНОЛОГІЯ ДІЄТИЧНИХ ДОБАВОК ІЗ ПЕЧЕРИЦІ ДВОСПОРОВОЇ (AGARICUS BISPORUS)
Розроблено технологічну схему переробки печериці двоспорової з отриманням низки продуктів. Вони являють собою спирторозчинні й водорозчинні речовини, а також нерозчинні біополімерні комплекси різного напряму дії. Надано...
INVESTIGATION OF THE PROCESSES OF A COMBINED METHOD OF CLEANING PUMPKIN FRUITS
The article analyzes the main common methods of cleaning pumpkin seeds and peel. A number of shortcomings and proposed solutions to problems are identified. The use of a combination of thermal processes and mechanical op...
PEQULIARITIES OF RETENTAT USAGE WITH THE PURPOSE OF RECEIVING HIGH-QUALITY BEVERAGE OF HEALTH-IMPROVING CHARACTER
Whey is a secondary raw material and biologically valuable dairy product and that is why beverages produced on its basis can be affordable in price for the majority of population. The main part of whey solids is lactose...
ФІЗИКО-МАТЕМАТИЧНЕ МОДЕЛЮВАННЯ ПОЛІВ ТЕМПЕРАТУРИ ПІД ЧАС ТЕПЛООБМІНУ ДЛЯ ТІЛ СКІНЧЕННИХ РОЗМІРІВ
Запропоновано математичну модель процесу теплообміну в тілі скінченних розмірів у вигляді нестаціонарного рівняння теплопровідності, початкових умов та основних типів межових умов. Проведено аналіз точного розв’язку рівн...