Investigation of radiation-convective drying of orange under combined heat supply
https://doi.org/10.20914/2310-1202-2025-1-204-210
Abstract
As a result of experimental studies based on the study of radiation-convective drying curves of orange plates under stationary conditions and the results of derivatographic analysis, a combined rational drying regime has been developed. Sliced orange plates are subjected to combined radiation-convective drying. The orange is heated using infrared rays with a wavelength in the range of 1.16-1.65 microns and a heat flux density of 2.69-5.44 kW/ m2 with simultaneous convective air blowing to remove moisture evaporated from the product with an initial ambient temperature of 293 K. The essence of the stepwise drying mode is as follows: the total time of the drying process is divided into four time stages. The durations of all stages were determined experimentally as a result of the analysis of the obtained drying curves and drying rates under stationary drying modes of orange fruits. At each stage, a certain value of the product temperature and air velocity is selected for a certain period of time. When analyzing graphical dependencies, three drying periods can be distinguished: warming up, constant and decreasing drying speeds. At the first stage, sliced orange plates 1.5-2 mm thick are heated by infrared rays to a temperature of 318 K while being blown by an air stream at a speed of 1.6 m/s for 10 minutes; at the second stage, to a temperature of 323 K and an air flow velocity of 1.2 m/s for 11 minutes; at the third stage, up to a temperature of 328 K and an air flow velocity of 0.9 m /s for 21 minutes; at the fourth stage, up to a temperature of 333 K and an air flow velocity of 0.7 m/s for 9 minutes; then flavoring additives are applied to the orange plates dried to a final humidity of 6-7%..
About the Authors
E. Y. Zheltoukhova
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
Cand. Sci. (Engin.), assistant professor, machines and apparatuses for food production department, Revolution Av., 19 Voronezh, 394036, Russia
M. S. Kolesnik
Voronezh State University of Engineering Technologies
student, engineer, machines and apparatuses for food production department, Revolution Av., 19 Voronezh, 394036, Russia
A. V. Terekhina
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), assistant professor, technologies of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Zheltoukhova E.Y., Kolesnik M.S., Terekhina A.V. Investigation of radiation-convective drying of orange under combined heat supply. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(1):204-210. (In Russ.) https://doi.org/10.20914/2310-1202-2025-1-204-210
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