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Scientific principles of the drying process of oil-based foodstuff with the pulse application of electromagnetic fields


Author: Bernic Mircea
Degree:doctor habilitat of engineering
Speciality: 05.18.12 - Food industry processes and equipment
Year:2012
Scientific consultant: Andrei Lupaşco
doctor habilitat, professor, Technical University of Moldova
Institution: Technical University of Moldova
Scientific council: D 31-05.18.12
Technical University of Moldova

Status

The thesis was presented on the 3 February, 2012
Approved by NCAA on the 5 April, 2012

Abstract

Adobe PDF document2.55 Mb / in romanian

Keywords

drying, pulse source of heat, sea-buckthorn, almond, sunflower

Summary

Thesis is stated on 237 pages, and includes introduction, 5 chapters, conclusions, recommendations, bibliography from 341 sources, 20 tables and 103 images, and 21 supplements. The results are published in 74 scientific entries.

Field of inquiry: 05.18.12 – Processes and apparatuses of the foodstuff production.

Purpose of the research: Scientific and applied extension of the theoretical principles for the phenomenon of mass transfer in the drying process of oil-based foodstuff with the pulse application of electromagnetic fields as well as the elaboration of new drying processes for sea-buckthorn, almond, and sunflower.

Objectives of the research: analysis of the thermodynamic principles of the drying process of oil-based foodstuff with the pulse application of high frequency electromagnetic fields; determination the electro-physical parameters of the oil-based foodstuff; theoretical substantiation of using inner heat source in the pulse mode; theoretical substantiation and research of the inner heat source in the pulse mode as one of the methods of maintaining the upper values of the temperature gradient; research of the kinetics of convection and combining drying with U.H.F. (in the pulse mode); and as a result, to elaborate the equipment units for the drying process of oil-based foodstuff with the pulse application of U.H.F.

Scientific novelty and originality: for the first time the new process of drying was elaborated for oil-based foodstuff with the inner heat source in the pulse mode, determined the electro-physical parameters of sea-buckthorn, almond, and; it was theoretically proved and experimentally confirmed the intensification of the drying process of oil-based foodstuff with the pulse application of electromagnetic fields. The mathematical model was elaborated for the parameter of the pulse of the inner heat source which allows maintaining the upper value of the temperature gradient. Also the mathematical dependence was elaborated for electrostatic intensity of the electromagnetic field on thermodynamic and electro-physical properties of the oil-based foodstuff. The theory allowed making deeper the research of the kinetics of drying processes for sea-buckthorn, almond, and sunflower when using inner heat source in the pulse mode.

Theoretical meaning and practical value: The dependence of the electrostatic intensity of the electromagnetic field on thermodynamic and electro-physical properties of the oil-based foodstuff has become the main one for the automation of the drying process, which is confirmed by the inventor's certificate. The mathematical model elaborated for the parameter of the pulse of the inner heat source allowed to make the drying process of the foodstuff optimal and reduced the power consumption and drying duration; it was also elaborated the calculation methodology for the intensity of the electromagnetic field to obtain the maximum value of the temperature gradient at the given value of the foodstuff temperature. The new operating practices were elaborated for the drying process of oil-based foodstuff with the inner heat source in the pulse mode, as well as new original equipment which is based on the elaborated technologies and protected by the inventor's certificate.

The scientific solved problem regards the reduction of energy consumption and he drying period of oil foodstuff due to maintaining the maximum values of temperature gradient at pulsed electromagnetic field application end electro-physical parameters and estimation of sea-buckthorn white sunflower seed and almond kernels and correlation di their mathematical field intensity variation, temperature and humidity of the product.