Study of the forms of moisture bond in coriander seeds based on analysis of drying kinetics
https://doi.org/10.20914/2310-1202-2020-3-24-31
Abstract
The article deals with the issues related to the study of the forms of connection of moisture removed during the drying of coriander seeds. A study was carried out to determine the quantitative moisture content of various forms of communication by two methods and a comparative analysis was carried out. It is shown that the existing methods for studying the forms of moisture-material bond have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very laborious and require lengthy laboratory research. An approach is proposed to determine the forms of moisture bond in coriander seeds based on graph-analytical analysis of the drying kinetics, which makes it possible to qualitatively and quantitatively assess the state of moisture in the seeds. With the help of a graphical editor, the curves of the kinetics of drying of coriander seeds were processed and the dependences of the value characterizing the rate of change in the rate of drying of coriander seeds on the moisture content of the product were obtained, and the introduction of a new concept into the theory of drying of this value as "acceleration of drying" was proposed. The analysis of the obtained curves is carried out, indicating the presence of extrema and points of inflection to the corresponding critical moisture content, as well as the presence of areas with a slowdown or acceleration of the drying rate change, which make it possible to establish the intervals of moisture removal with different binding energies. The approach considered in the article to determine the forms of moisture bond in coriander seeds will allow not only to give a qualitative and quantitative assessment of the state of moisture in products, but also to reduce the time spent on analysis and increase the accuracy of the results.
About the Authors
S. T. Antipov
Voronezh State University of Engineering Technologies
Russian Federation
Dr. Sci. (Engin.), professor, head of the department of machines and apparatus for food production, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, head of the department of machines and apparatus for food production, Revolution Av., 19 Voronezh, 394036, Russia
D. A. Kazartsev
K.G. Razumovsky Moscow State University of technologies and management
Cand. Sci. (Engin.), associate professor, technology of fermentation and winemaking them. G.G. Agabalyants department, Zemlyanoy Val street 73, Moscow, 109004, Russia
Cand. Sci. (Engin.), associate professor, technology of fermentation and winemaking them. G.G. Agabalyants department, Zemlyanoy Val street 73, Moscow, 109004, Russia
A. M. Davydov
Plekhanov Russian University of Economics
Cand. Sci. (Engin), restaurant business department, Stremyanny Lane 36, Moscow, Russia
Cand. Sci. (Engin), restaurant business department, Stremyanny Lane 36, Moscow, Russia
A. B. Emelyanov
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, technologies of organic compounds, polymer processing and technosphere safety department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, technologies of organic compounds, polymer processing and technosphere safety department, Revolution Av., 19 Voronezh, 394036, Russia
References
1. Antipov S.T., Kazartsev D.A. Heat and mass transfer during drying of coriander seeds in an apparatus with a microwave energy supply Voronezh: Voronezh State Technological Academy, 2007. (in Russian).
2. Raupov K.S. Research of the strategy for the formation of competitive advantages of the food industry in developed countries. Vestnik NSUEM. 2017. no. 4. pp. 252-258. (in Russian).
3. Antamoshkina E.N. Methodological foundations and a model for assessing food security in the region. Vestnik NSUEM. 2019. no. 2. pp. 109-117. (in Russian).
4. Emelyanov A.B., Kononov N.R., Yusupov S., Myagkov A.A. On the development of research on resource and energy saving processes in chemical and related industries. Proceedings of VSUET. 2017. vol. 79. no. 3. pp. 148–153. (in Russian).
5. Kumar C., Karim M. A. Microwave-convective drying of food materials: A critical review. Critical reviews in food science and nutrition. 2019. vol. 59. no. 3. pp. 379-394.
6. Arapov V.M., Kazartsev D.A., Nikitin I.A., Babaeva M.V. et al. Drying process simulation methodology based on chemical kinetics laws. International Journal of Advanced Computer Science and Applications. 2020. vol. 11. no. 2. pp. 17-22.
7. Antipov S.T., Arapov V.M., Kazartsev D.A. Kinetics laws as the base for mathematical simulation of microwave vacuum drying process. Journal of Physics: Conference Series. IOP Publishing, 2020. vol. 1560. no. 1. pp. 012017.
8. Ermochenkov M.G. Kinetic parameters of the wood drying process. Forest Journal. 2017. no. 6. pp. 114–125. (in Russian).
9. Junqueira J.R.J., Corr?a J.L.G., Ernesto D.B. Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. Journal of Food Processing and Preservation. 2017. vol. 41. no. 6. pp. e13250.
10. Vasilenko V.N., Frolova L.N., Dragan I.V., Mikhailova N.A. and others. Exergetic analysis of the technology of oscillating drying of oilseeds. Proceedings of VSUET. 2018. vol. 80. no. 1. pp. 81-89. (in Russian).
11. Drannikov A.V., Shakhov S.V., Erofeevskaya M.O., Sukhanov P.M. Determination and use of rational parameters of the drying process of sugar beet pulp when creating a drum dryer with a combined power supply. Proceedings of VSUET. 2019. vol. 81. no. 2. pp. 63-69. (in Russian).
12. Ostrikov A.N., Shevtsov A.A., Drannikov A.V., Kvasov A.V. Distribution of temperature and moisture content fields in a rectangular beet pulp particle during convective drying. Proceedings of VSUET. 2018. vol. 80. no. 1. pp. 11-19. (in Russian).
13. Xie K., Li W., Zhao W. Coal chemical industry and its sustainable development in China. Energy. 2010. vol. 35. no. 11. pp. 4349-4355.
14. Duflou J.R. et al. Towards energy and resource efficient manufacturing: A processes and systems approach. CIRP Annals-Manufacturing Technology. 2012. vol. 61. no. 2. pp. 587-609.
15. Li H. et al. Energy conservation and circular economy in China's process industries. Energy. 2010. vol. 35. no. 11. pp. 4273-4281.
Review
For citations:
Antipov S.T., Kazartsev D.A., Davydov A.M., Emelyanov A.B. Study of the forms of moisture bond in coriander seeds based on analysis of drying kinetics. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(3):24-31. (In Russ.) https://doi.org/10.20914/2310-1202-2020-3-24-31
Views:
519
Email this article 
Post a Comment 
