Статті
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
Переглянути
2 результатів
Результати пошуку
Документ Modelling of thermoradiative-convective drying process of products of plant origin(2023) Dubkovetskyy, Igor; Melnyk (Tkachuk), Nataliia; Burlaka, Tatiana; Tkachuk, YuliiaModeling of thermoradiative-convective drying of cultivated mushrooms was carried out when the moisture content decreased from 809 to 30% within 80 minutes, and for hawthorn, the moisture content decreased from 330 to 38% in 60 minutes. The drying time of apple snacks is 70 minutes and increases by 10 minutes compared to apples, which is due to the sugar content in the snacks and the osmotic properties of sugar to retain moisture. According to the developed mathematical model of the drying process, the diffusion capacity of moisture was calculated, which is the largest among the studied products for cultivated mushrooms and is 9.58 × 10−4 m2/s, due to the lowest density of 750 kg/m3 and the highest porosity of the mushroom, which leads to deeper penetration of infrared radiation with a thermal diffusion coefficient of 1,011•10-3 1/K. The moisture diffusion coefficient for hawthorn is 6,8•10-7 m2/s, with a density of 1173,4 kg/m3 and a thermal diffusion coefficient of 0,51•10-2 1/K, due to the fact that the hawthorn fruits are spherical and were placed in the dryer in a heap. Apples and apple snacks when placed in the dryer were cut into slices of 4...6 mm, for which the moisture diffusion coefficient for apples is 8,48•10-5 m2/s, with the density of apples 880 kg/m3 and the thermal diffusion coefficient 3,096•10-5 1/K. Apple snacks were made by blanching apple cores in sugar syrup before drying, which led to a decrease in the moisture diffusion coefficient to 8,28•10-6 m2/s, an increase in density to 965 kg/m3, and a thermal diffusion coefficient of 4,06•10-2 1/K compared to apple slices.Modeling the interaction of convective and thermoradiative energy supply in pulse mode allows to ensure the maximum technological effect.Документ Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis(2016) Burlaka, Tatiana; Dekanskiy, Vadim; Dubkovetskyy, Igor; Malezhik, IvanThe paper is devoted to the investigation of the character of moisture bonding with the determination of areas on which substances transform in the process of drying of cultivated oyster fungi. The forms of the state of water in fungi have been investigated by the method of differential thermal analysis. The periods of fungi dehydration and transformation of dry substances under thermal influence on cultivated fungi have been established. The obtained scientific results can be useful and are employed in technologies of food fungi products. Робота присвячена дослідженню характеру зв'язування вологи з визначенням ділянок, на яких речовини перетворюються в процесі сушіння культивованих устричних грибів. Форми стану води в грибах досліджені методом диференціального термічного аналізу. Встановлені періоди дегідратації грибків та перетворення сухих речовин під впливом теплового впливу на культивовані гриби.