RESEARCH OF WHEAT DRYING IN A MICROWAVE AND COMBINED FILTER-MICROWAVE DRYER

  • Oleg Burdo Odessa National Academy of Food Technologies
  • Igor Bezbakh Odessa National Academy of Food Technologies
  • Serhii Shyshov Odessa National Academy of Food Technologies
  • Aleksandr Zykov Odessa National Academy of Food Technologies
  • Igor Yarovyi Odessa National Academy of Food Technologies
  • Aleksander Gavrilov Academy of bioresources and nature management «Vladimir Vernadskiy CFU»
  • Valentyna Bandura Vinnitsa National Agrarian University
  • Igor Mazurenko Odessa State Agrarian University
Keywords: microwave drying filter-microwave drying, wheat, drying kinetics

Abstract

The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying. A special feature of this combination must be its more effectiveness and high speed of water elimination from surface layers of wet seeds and, as a result, the productivity increase of the drying way, decrease of specific energy consumption.

There was determined the influence of the specific load of the material, radiator power on processes of microwave and filter-microwave drying of wheat seeds. There were compared microwave, filter-microwave and convective drying of seeds by parameters of specific energy consumption, drying speed.

The specific energy consumption at microwave drying of seeds was 4 MJ/kg, at filter-microwave drying 3.8 MJ/kg that is lower than existent convective dryers. The speed of microwave drying changes from 0,5 to 3 %/min, filter-microwave – from 0.3 to 0.7 %/min. The speed is at the level of standard convective dryers.

The conducted studies allow to recommend a new combined way of FMW drying of seeds with low energy consumption.

Revealed features of heating and drying are possible to be used at developing industrial dryers.

The base of experimental data is possible to be used for optimizing and determining effective conditions of MW and FMW drying.

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Author Biographies

Oleg Burdo, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Igor Bezbakh, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Serhii Shyshov, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Aleksandr Zykov, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Igor Yarovyi, Odessa National Academy of Food Technologies

Department of processes, equipment, energy management

Aleksander Gavrilov, Academy of bioresources and nature management «Vladimir Vernadskiy CFU»

Department of technology and equipment production and processing of livestock products

Valentyna Bandura, Vinnitsa National Agrarian University

Department of processes and equipment processing and food production, prof. P. S. Bernica

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Published
2019-09-17
How to Cite
Burdo, O., Bezbakh, I., Shyshov, S., Zykov, A., Yarovyi, I., Gavrilov, A., Bandura, V., & Mazurenko, I. (2019). RESEARCH OF WHEAT DRYING IN A MICROWAVE AND COMBINED FILTER-MICROWAVE DRYER. EUREKA: Life Sciences, (5), 70-78. https://doi.org/10.21303/2504-5695.2019.001004
Section
Food Science and Technology