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Information × Registration Number 0214U000655, 0113U005016 , R & D reports Title Develop recommendations on introduction of microwave technology in the process of drying and concentration of aromatic raw materials popup.stage_title Head Cherevko Aleksandr, Registration Date 07-04-2014 Organization Kharkov State Academy of Food Technology and Management popup.description2 The investigations are directed towards the solution of a scientific problem of raising energy efficiency and reduction of the level of physical-chemical changes of spicy-aromatic raw material in the process of heat- and mass-exchange treatment. It is proved that electromagnetic field strength can be regulated through the change of microwave generator capacity and product surface area. Dielectric and thermal-physical properties of crushed roots mixtures and crushed green spicy vegetables are specified depending on bulk density, temperature and humidity. The data concerning the range of electromagnetic field penetration depth and rational mat thickness are received. The regularities of microwave concentration and microwave drying during vacuumizing are determined. It is proved that duration of microwave concentration reduces in the range of 28…37%, and microwave drying - within 22…29% in the process of mechanical mixing of raw material during vacuumizing. The installation for the concentration (drying) of food systems with the use of microwave heating and vacuumizing is developed. Principal schemes for the progressive products manufacture on the basis of spicy vegetables in paste-type and powdery state. Economic efficiency of the research gives 22…25% increase in productivity during the microwave concentration, and 33…39% increase during the microwave drying, energy expenditures reduce to 30 hrn/t and 70 hrn/t respectively. Aggregate annual economic effect as the result of sales gain and energy saving as well as the period of returns on capital investments up to 3 months equals 10,5 thousand hrn. Product Description popup.authors Бабкіна Ірина Володимирівна Загорулько Олексій Євгенійович Кіптела Людмила Василівна Карпенко Людмила Константинівна Ляшенко Богдан Віталійович Маяк Віталій Іванович Маяк Ольга Анатоліївна Михайлов Валерій Михайлович Михайлова Світлана Володимирівна Товпига Дмитро Анатолійович Черевко Олександр Іванович Шевченко Андрій Олександрович Шустов Андрій Васильович popup.nrat_date 2020-04-02 Close
R & D report
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Head: Cherevko Aleksandr. Develop recommendations on introduction of microwave technology in the process of drying and concentration of aromatic raw materials. (popup.stage: ). Kharkov State Academy of Food Technology and Management. № 0214U000655
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Updated: 2026-03-24