Published December 30, 2022 | Version v1
Journal article Open

Improving the efficiency of drying Eisenia Fetida by using a technique with induced heat and mass transfer

Creators

  • 1. State Biotechnological University
  • 2. Ukrainian Engineering Pedagogics Academy
  • 3. National Technical University «Kharkiv Polytechnic Institute»

Description

This paper substantiates the need to rationalize the drying process of such a vermitechnology object as Eisenia Fetida worms to utilize them as feed for industrial animal husbandry and poultry farming. This will contribute to improving the energy efficiency of vermitechnology application in the production of agricultural products.

A technique of drying with the effect of induced heat and mass transfer has been adapted for raw materials with a low amount of dry substances, which is a homogenate of worms. Two adaptation techniques are proposed: drying the homogenate in a heat and mass exchange module with artificially created obturators; drying a mixture of homogenate with grain bran with the spontaneous formation of obturators from raw materials.

Studies of various homogenate drying techniques have established that the longest duration of dehydration is achieved by convective drying technique. This is 1.2 times larger compared to the conductive technique and 2 and 3 times larger than drying with the effect of induced heat and mass transfer depending on the technique of obturator formation. It has been established that the final moisture content of dried products is the smallest for techniques involving the effect of induced heat and mass transfer. It is in 2...3 times less compared to convective and conductive techniques.

Drying with the effect of induced heat and mass transfer of mixtures with the following mass ratio of the homogenate to grain bran was investigated: 1:1; 2:1; 3:1. It was established that for a sample with a ratio of 3:1, the nature of the kinetics of drying is different from the typical kinetics for the effect of induced heat and mass transfer. The consequence is an increase in the duration of dehydration compared to samples of 1:1 and 2:1 by 1.3 times.

The results can be used in agriculture, namely, industrial animal husbandry, poultry farming, and vermitechnology

Files

Improving the efficiency of drying Eisenia Fetida by using a technique with induced heat and mass transfer.pdf

Files (1.0 MB)

Additional details

References

  • Samal, K., Raj Mohan, A., Chaudhary, N., Moulick, S. (2019). Application of vermitechnology in waste management: A review on mechanism and performance. Journal of Environmental Chemical Engineering, 7 (5), 103392. doi: https://doi.org/10.1016/j.jece.2019.103392
  • Mondal, A., Goswami, L., Hussain, N., Barman, S., Kalita, E., Bhattacharyya, P., Bhattacharya, S. S. (2020). Detoxification and eco-friendly recycling of brick kiln coal ash using Eisenia fetida: A clean approach through vermitechnology. Chemosphere, 244, 125470. doi: https://doi.org/10.1016/j.chemosphere.2019.125470
  • Sahariah, B., Goswami, L., Kim, K.-H., Bhattacharyya, P., Bhattacharya, S. S. (2015). Metal remediation and biodegradation potential of earthworm species on municipal solid waste: A parallel analysis between Metaphire posthuma and Eisenia fetida. Bioresource Technology, 180, 230–236. doi: https://doi.org/10.1016/j.biortech.2014.12.062
  • Podolak, A., Kostecka, J., Mazur-Pączka, A., Garczyńska, M., Pączka, G., Szura, R. (2020). Life Cycle of the Eisenia fetida and Dendrobaena veneta Earthworms (Oligohaeta, Lumbricidae). Journal of Ecological Engineering, 21 (1), 40–45. doi: https://doi.org/10.12911/22998993/113410
  • Iqbal M, J., Akbar M, W., Aftab, R., Younas, I., Jamil, U. (2019). Heat and mass transfer modeling for fruit drying: a review. MOJ Food Processing & Technology, 7 (3), 69–73. doi: https://doi.org/10.15406/mojfpt.2019.07.00222
  • Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á. A., Figiel, A. (2020). Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods, 9 (9), 1261. doi: https://doi.org/10.3390/foods9091261
  • Woo, M. W. (2019). Heat and mass transfer in drying of porous media. Drying Technology, 39 (4), 576–576. doi: https://doi.org/10.1080/07373937.2019.1686518
  • Gao, W., Chen, F., Wang, X., Meng, Q. (2020). Recent advances in processing food powders by using superfine grinding techniques: A review. Comprehensive Reviews in Food Science and Food Safety, 19 (4), 2222–2255. doi: https://doi.org/10.1111/1541-4337.12580
  • Kumar, P., Mishra, H. N. (2004). Yoghurt Powder – A Review of Process Technology, Storage and Utilization. Food and Bioproducts Processing, 82 (2), 133–142. doi: https://doi.org/10.1205/0960308041614918
  • Celeiro, Lamas, Arcas, Lores. (2019). Antioxidants Profiling of By-Products from Eucalyptus Greenboards Manufacture. Antioxidants, 8 (8), 263. doi: https://doi.org/10.3390/antiox8080263
  • Kasabova, K., Zagorulko, A., Zahorulko, A. (2020). Development of a method for producing fruit berry paste and equipment for its implementation. Technology Audit and Production Reserves, 2 (3 (52)), 38–40. doi: https://doi.org/10.15587/2706-5448.2020.202291
  • Lehmann, S. E., Buchholz, M., Jongsma, A., Innings, F., Heinrich, S. (2020). Modeling and Flowsheet Simulation of Vibrated Fluidized Bed Dryers. Processes, 9 (1), 52. doi: https://doi.org/10.3390/pr9010052
  • Khanzharov, N. S., Abdizhapparova, B. T., Ospanov, B. O., Dosmakanbetova, A. A., Baranenko, A. V., Kumisbekov, S. A., Serikuly, Z. (2018). Designs of dryers based on combination of vacuum and atmospheric drying of food products. NEWS of National Academy of Sciences of the Republic of Kazakhstan, 5 (431), 141–149. doi: https://doi.org/10.32014/2018.2518-170x.20
  • Michalska-Ciechanowska, A., Majerska, J., Brzezowska, J., Wojdyło, A., Figiel, A. (2020). The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. ChemEngineering, 4 (1), 12. doi: https://doi.org/10.3390/chemengineering4010012
  • Wang, Y., Selomulya, C. (2020). Spray drying strategy for encapsulation of bioactive peptide powders for food applications. Advanced Powder Technology, 31 (1), 409–415. doi: https://doi.org/10.1016/j.apt.2019.10.034
  • Lv, W., Li, D., Lv, H., Jin, X., Han, Q., Su, D., Wang, Y. (2019). Recent development of microwave fluidization technology for drying of fresh fruits and vegetables. Trends in Food Science & Technology, 86, 59–67. doi: https://doi.org/10.1016/j.tifs.2019.02.047
  • Pogozhikh, M., Pak, A. (2017). The development of an artificial energotechnological process with the induced heat and mass transfer. Eastern-European Journal of Enterprise Technologies, 1 (8 (85)), 50–57. doi: https://doi.org/10.15587/1729-4061.2017.91748
  • Pogozhikh, M., Pak, A., Pak, A., Zherebkin, M. (2017). Technical implementation of the equipment using the process of induced heat and mass transfer. ScienceRise, 6 (35), 29–33. doi: https://doi.org/10.15587/2313-8416.2017.103600