Extractors with vibratory mixing devices and prospects of their use in the food industry
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Файли
Дата
2012
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The low efficiency of the existing technologies for the extraction of desired components from vegetable raw materials with a high degree of milling is due to the imperfection of extraction equipment. Though the designs of modern periodic and continuous extractors are fairly diversified, there exist common disadvantages caused by the insignificant porosity of fine-fraction vegetable raw materials or the mass prepared from them for counterflow continuous extraction, their poor transportability, densification, and, as a result, the low permeability for the extractant. It has been established
that vibratory extractors are most promising in this respect. In the present work, we present results of investigations of the intensifying action of low-frequency mechanical vibrations on the extraction process of desired components from vegetable raw materials under conditions of continuous vibration extraction. For industry, we propose a new design of a periodical and a continuous apparatus with vibratory mixing devices.
Опис
Ключові слова
vibratory extraction, mathematical modeling, intensification mass transfer, vegetable raw material, hydrodynamic flow, виброэкстрактор, математическое моделирование, интенсификация масообмена, растительное сырье, гидродинамический поток, віброекстрактор, математичне моделювання, інтенсифікація масообміну, рослинна сировина, гідродинамічний потік, кафедра експертизи харчових продуктів, кафедра процесів і апаратів харчових виробництв
Бібліографічний опис
Extractors with vibratory mixing devices and Prospects of their use in the food industry / V. Zavialov , V. Bodrov, Yu. Zaporozhets and other // National Academy of Packaging University of Food Technologies Department Machines and Apparatus for Food Industry. – Plovdiv, Bulgaria, 2012. – P. 89–92.