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CNAA / Theses / 2022 / June /

The process of drying grape seeds in suspended layer


Author: Balan Mihail
Degree:doctor of engineering
Speciality: 05.18.12 - Food industry processes and equipment
Year:2022
Scientific adviser: Natalia Ţislinscaia
doctor, associate professor (docent), Practical Scientific Institute of Horticulture and Food Technology
Institution: Technical University of Moldova

Status

The thesis was presented on the 24 June, 2022
Approved by NCAA on the 30 September, 2022

Abstract

Adobe PDF document0.82 Mb / in romanian
Adobe PDF document0.86 Mb / in english

Thesis

CZU 66.047.31.5:663.26(043)

Adobe PDF document 8.62 Mb / in romanian
0 pages


Keywords

grape seed, drying plant, convection, microwave, suspended layer, 3D simulation, kinetics of drying process, grape seed oil

Summary

The thesis structure: the thesis consists of an introduction, four chapters, conclusions and recommendations, a bibliography of 228 titles, 3 appendices, 112 pages of basic text, 37 figures, 46 tables.

The purpose of the paper: Drying of grape seeds in a suspended layer, mathematical modeling of the drying process, design and elaboration of the installation, study of the kinetics of the drying process.

The research objectives: 1. Analysis of new directions and techniques for drying agri-food products; 2. The study of grape seeds as a research object; 3. Elaboration of the mathematical model for the drying process of the suspended grape seeds; 4. Computerized 3D simulation of the suspended layer drying process for grape seeds; 5. Study of the kinetics of the drying process for grape seeds; 6. Design and development of equipment for drying in a suspended layer.

The novelty and scientific originality. Following the researches of the process of drying the grape seeds in a suspended layer, the following were found: the drying time of the grape seeds for convection was reduced by 60 min, for SHF by 45 min; energy consumption for convection was reduced by 12%, for SHF by 31%. This method allows the automatic selection of already dried seeds from the total seed mass and their removal from the heat processing area, thus reducing the heat treatment time, and acidity indices.

The results obtained. The method of heat treatment of the seed raw material in a suspended layer was developed. It has been found that the innovative method of drying in a suspended layer for grape seeds is efficient in terms of quality and energy. It has been shown that drying in a suspended layer greatly reduces the duration of heat treatment of grape seeds; reduces the acidity of the oil obtained from dehydrated grape seeds in a suspended layer, which positively influences its quality. From an energy point of view, the suspended layer drying method involves a reduction of costs by up to 31% compared to the classic drying method, which is an important index for the implementation of this technology.

Theoretical significance: New scientific results have been obtained regarding the drying of grape seeds in a suspended layer, which streamlines the drying process, by reducing the duration of heat treatment and increasing the quality indices of the seeds.

The applicative value of the paper refers to the application of the innovative method of suspension drying of grape seeds and the establishment of optimal parameters of the technological process.

Implementation of scientific results. The laboratory installation for the drying in a suspended layer of the grape seeds was designed and elaborated, based on which six patents of inventions were obtained: MD 1249 from 15.02.2018; MD 1278 of 30.03.2018; MD 1278 of 31.03.2019; MD1481 from 07.06.2021; Patent granting decision no. 9901, dated 15.10.2021; Patent granting decision no. 9902, of 15.10.2021 and four patent applications were filed: no. 2142 of 11.11.2020; no. 2243 of 27.09.2021; no. 2244 of 27.09.2021; no. 2245 of 27.09.2021. Also, the results obtained were imple-mented for the modernization of the grape seed drying plant within the S.C. AZAMET-GRUP S.R.L..