Published December 31, 2020 | Version v1
Journal article Open

Increasing the efficiency of heat and mass exchange in an improved rotary film evaporator for concentration of fruit-and-berry puree

Creators

  • 1. Kharkiv State University of Food Technology and Trade
  • 2. Dnipro State Agrarian and Economic University
  • 3. Luhansk National Agrarian University
  • 4. Ivan Boberskyj Lviv State University of Physical Culture
  • 5. Poltava University of Economics and Trade

Description

An improved model of a rotary film evaporator with a cutting blade having a reflective surface and equipped with an autonomous heating system which is fed by a power supply from Peltier elements. The reflective surface of the advanced cutting blade had an area of 0.06 m2 and was heated by a flexible film resistive electric heater of radiating type with a ~15...20 W power supply. This solution provides additional heating and mixing and helps to capture the cut-off layer of puree while reducing the useful surface of the working chamber by 7 %.

Most evaporators have a low heat transfer coefficient reducing the energy content of the process and final quality of the product. The heat exchange efficiency can be increased by improving the design of the film-forming element of the rotary film evaporator.

The use of the proposed cutting blade with a reflective surface enables an increase in the heat transfer coefficient by approximately 20 % compared to the basic rectangular blade design. When comparing the calculated data, it can be concluded that the main indicator of resource efficiency, namely specific energy consumption for heating a unit volume of product in the RFE amounts to 408 kJ/kg compared to 1,019 kJ/kg with the basic vacuum evaporator which means a 1.97 times consumption reduction. The duration of heat treatment in the RFE is 60 s compared to 1 h in the basic VE which shows a significant reduction of raw material exposure to high temperatures. The obtained data show the effectiveness of engineering and technological solutions. The engineering and technological component of any heat and mass exchange processes, in particular the concentration of fruit-and-berry raw materials, is the main component in the production of semi-finished food products of a high degree of readiness

Files

Increasing the efficiency of heat and mass exchange in an improved rotary film evaporator for concentration of fruit-and-berry puree.pdf

Files (798.0 kB)

Additional details

References

  • Alabina, N. M., Drozdova, V. I., Volodz'ko, G. V. et. al. (2006). Plodoovoshchnye konservy profilakticheskogo naznacheniya. Pishchevaya promyshlennost', 11, 78–79.
  • Bakke, A. J., Carney, E. M., Higgins, M. J., Moding, K., Johnson, S. L., Hayes, J. E. (2020). Blending dark green vegetables with fruits in commercially available infant foods makes them taste like fruit. Appetite, 150, 104652. doi: https://doi.org/10.1016/j.appet.2020.104652
  • Terpou, A., Papadaki, A., Bosnea, L., Kanellaki, M., Kopsahelis, N. (2019). Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWT, 105, 242–249. doi: https://doi.org/10.1016/j.lwt.2019.02.024
  • Shkuratov, O. I., Drebot, O. I., Chudovska, V. A. et. al. (2014). Kontseptsiya rozvytku orhanichnoho zemlerobstva v Ukraini do 2020 roku. Kyiv: TOV «Ekoinvestkom», 16.
  • Vyrobnytstvo orhanichnoi silhospproduktsiyi ta syrovyny (2014). Ahrobiznes sohodni. Available at: http://agro-business.com.ua/agro/u-pravovomu-poli/item/1858-vyrobnytstvo-orhanichnoi-silhospproduktsii-ta-syrovyny.html
  • Zahorulko, A., Zagorulko, A., Kasabova, K., Shmatchenko, N. (2020). Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe. Eastern-European Journal of Enterprise Technologies, 2 (11 (104)), 39–45. doi: https://doi.org/10.15587/1729-4061.2020.185684
  • Pashniuk, L. O. (2012). Food industry of Ukraine: state, tendencies and perspectives of development. Ekonomichnyi chasopys-XXI, 9-12, 60–63. Available at: http://dspace.nbuv.gov.ua/bitstream/handle/123456789/48329/18-Pashniuk.pdf?sequence=1
  • Sashnova, M., Zahorulko, A., Savchenko, T., Gakhovich, S., Parkhomenko, I., Pankov, D. (2020). Improving the quality of the technological process of packaging shape formation based on the information structure of an automated system. Eastern-European Journal of Enterprise Technologies, 3 (2 (105)), 28–36. doi: https://doi.org/10.15587/1729-4061.2020.205226
  • Silveira, A. C. P. (2015). Thermodynamic and hydrodynamic characterization of the vacuum evaporation process during concentration of dairy products in a falling film evaporator. Food and Nutrition. Agrocampus Ouest. Available at: https://tel.archives-ouvertes.fr/tel-01342521
  • Ahmetović, E., Ibrić, N., Kravanja, Z., Grossmann, I. E., Maréchal, F., Čuček, L., Kermani, M. (2018). Simultaneous optimisation and heat integration of evaporation systems including mechanical vapour recompression and background process. Energy, 158, 1160–1191. doi: https://doi.org/10.1016/j.energy.2018.06.046
  • Cokgezme, O. F., Sabanci, S., Cevik, M., Yildiz, H., Icier, F. (2017). Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system. Journal of Food Engineering, 207, 1–9. doi: https://doi.org/10.1016/j.jfoodeng.2017.03.015
  • Zahorulko, A., Zagorulko, A., Fedak, N., Sabadash, S., Kazakov, D., Kolodnenko, V. (2019). Improving a vacuum-evaporator with enlarged heat exchange surface for making fruit and vegetable semi-finished products. Eastern-European Journal of Enterprise Technologies, 6 (11 (102)), 6–13. doi: https://doi.org/10.15587/1729-4061.2019.178764
  • Crespí-Llorens, D., Vicente, P., Viedma, A. (2018). Experimental study of heat transfer to non-Newtonian fluids inside a scraped surface heat exchanger using a generalization method. International Journal of Heat and Mass Transfer, 118, 75–87. doi: https://doi.org/10.1016/j.ijheatmasstransfer.2017.10.115
  • Imran, A., Rana, M. A., Siddiqui, A. M. (2017). Study of a Eyring–Powell Fluid in a Scraped Surface Heat Exchanger. International Journal of Applied and Computational Mathematics, 4 (1). doi: https://doi.org/10.1007/s40819-017-0436-z
  • Acosta, C. A., Yanes, D., Bhalla, A., Guo, R., Finol, E. A., Frank, J. I. (2020). Numerical and experimental study of the glass-transition temperature of a non-Newtonian fluid in a dynamic scraped surface heat exchanger. International Journal of Heat and Mass Transfer, 152, 119525. doi: https://doi.org/10.1016/j.ijheatmasstransfer.2020.119525
  • Hernández-Parra, O. D., Plana-Fattori, A., Alvarez, G., Ndoye, F.-T., Benkhelifa, H., Flick, D. (2018). Modeling flow and heat transfer in a scraped surface heat exchanger during the production of sorbet. Journal of Food Engineering, 221, 54–69. doi: https://doi.org/10.1016/j.jfoodeng.2017.09.027
  • Liao, M., He, Z., Jiang, C., Fan, X., Li, Y., Qi, F. (2018). A three-dimensional model for thermoelectric generator and the influence of Peltier effect on the performance and heat transfer. Applied Thermal Engineering, 133, 493–500. doi: https://doi.org/10.1016/j.applthermaleng.2018.01.080
  • Zahorulko, A. M., Zahorulko, O. Ye. (2016). Pat. No. 108041 UA. Hnuchkyi plivkovyi rezystyvnyi elektronahrivach vyprominiuiuchoho typu. No. u201600827; declareted: 02.02.2016; published: 24.06.2016, Bul. No. 12. Available at: http://uapatents.com/5-108041-gnuchkijj-plivkovijj-rezistivnijj-elektronagrivach-viprominyuyuchogo-tipu.html
  • Vakuum-vyparnoy apparat MZS-320. Available at: https://www.mzko.com.ua/2015-08-03-00-59-07/vacuum-vyparnoy-apparat.html
  • Cherevko, A., Mayak, O., Kostenko, S., Sardarov, A. (2019). Experimental and simulation modeling of the heat exchanche process while boiling vegetable juice. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (29), 75–85.