Kinetics of apple pomace drying in fluidised bed
https://doi.org/10.20914/2310-1202-2025-2-126-133
Abstract
The aim of the study is the substantiation of drying regimes for granulated apple pomace in a fluidized bed and the assessment of the kinetics of the process. The experiment was performed on a laboratory setup with a transparent drying chamber, a diaphragm for measuring air flow rate, a U-tube micro-manometer, chromel–copel thermocouples, and a potentiometer. Temperatures at the inlet and outlet, within the bed and in the particles, were monitored; the flow velocity was measured by an anemometer. The initial samples had a moisture content of about 250%, the final moisture was reduced to 8–10%. The recording of the curves was carried out based on periodic weighing at 2-min intervals. Curves of moisture content and drying rate were obtained at temperatures 70–100 °C and at different heat loads. The process proceeds in two periods: a constant-rate period and a falling-rate period. The transitional “critical point” is fixed at a moisture content of about 100%. The duration of the constant-rate period is about 70% of the total duration. Hydrodynamic parameters of fluidization were established: a stable bed regime is observed at an air velocity greater than 2.5 m/s; the characteristic velocities for granules with a diameter of 5 mm are: onset of bubbling 2.0 m/s, free floating 3.5 m/s, carryover from the bed 3.7 m/s. At a moisture content above 260% stable fluidization is not formed. Drying in a fluidized bed provides substantial intensification: the maximum rate in the first period is 3–10 times higher compared with a fixed bed; the process duration is lower by 4–8 times; the specific air consumption is lower by approximately 1.5 times. The use of a vibro-fluidized bed increases the uniformity of fluidization and allows operation at elevated air velocities. The recommended regimes are: drying-agent temperature 70–100 °C; air velocity above 2.5 m/s; achievement of final moisture 8–10%; storage of the finished product at a relative air humidity not higher than 75%.
About the Authors
A. N. Poperechny
Donetsk National University of Economics and Trade named after Mikhail Tugan-Baranovsky, 28
Russian Federation
Russian Federation
Dr. Sci. (Engin.), professor, food production equipment department, Teatralny Ave, Donetsk, 283001, Russia
B. Y. Baida
Donetsk National University of Economics and Trade named after Mikhail Tugan-Baranovsky, 28
Senior Lecturer, Osokin V.V. refrigeration and trade technolog department, Teatralny Ave, Donetsk, 283001, Russia
I. A. Pletmintsev
Donetsk National University of Economics and Trade named after Mikhail Tugan-Baranovsky, 28
graduate student, food production equipment department, Teatralny Ave, Donetsk, 283001, Russia
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For citations:
Poperechny A.N., Baida B.Y., Pletmintsev I.A. Kinetics of apple pomace drying in fluidised bed. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(2):126-133. (In Russ.) https://doi.org/10.20914/2310-1202-2025-2-126-133
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