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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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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 The study of features of control of technological process for receiving the apple snacks(2016) Malezhik, Ivan; Dubkovetskyy, Igor; Bandurenko, Galina; Levkivska (Muzika), Tetiana; Strelchenko, LjudmilaDrying, moisture content, apple snacks, snacks, apples, energy supply, peroxidase, blanching, sugar syrup, convective, vitamin C. The article is devoted to the use of modern methods of the study of vegetable raw material for apple snacks production. To establish the optimal variety of apples there was used the analysis of technological parameters that depend on their chemical composition, especially on the quantity of dry substances, sugar-acid index and food fibers content. The study of inactivation degree of oxidative enzymes and possibility to prevent the protopectin hydrolysis process allowed establish the effectiveness of preliminary preparation of apples. research-industrial drying setting, constructed by the authors, gave a possibility to study the different drying processes at the expanse of combination of convective and thermoradiative ways of energy supply and to establish the optimal regime of apple snacks drying. Стаття присвячена дослідженню використання сучасних методів досліджень рослинної сировини для виробництва яблучних снеків. Для встановлення оптимального сорту яблук використовували аналіз технологічних показників, які залежать від їх хімічного складу, зокрема кількості сухих речовин, цукро-кислотного індексу та вмісту харчових волокон. Дослідження ступеню інактивації окислювальних ферментів й можливості перешкоджання процесу гідролізу протопектину дозволила встановити ефективність попередньої підготовки яблук. Сконструйована авторами дослідно-промислова сушильна установка, дала можливість провести дослідження різних процесів сушіння за рахунок комбінування конвективного та терморадіаційного способу енергопідведення та встановити оптимальний режим сушіння яблучних снеків.