THE FRUITS AND VEGETABLES COMBINE DRYING MODEL MODEL KOMBINOVANOG SUENJA VOA I POVRA

PROJEKTI - PROJECTS: RAZVOJ OSMOTSKE SUARE ZA VOE I POVRE THE FRUIT AND VEGETABLE OSMOTIC DRYER DEVELOPMENT No: 114-451-01404/2006-01

Heads of project: Prof. Mirko Babi, PhD

(predavanje odrano 25. juna 2007. na Aristotle University of Thessaloniki sluaoci: profesori i saradnici Food Scienece and Technology Department-a i studenti poslediplomskih studija smera Food Scienece and Technology)

Project support: Republic of Serbia: Ministry of science Autonomous Province of Vojvodina: Provincial Secretariat for Science and Technological Development Companies: Tehnomag term, Novi Sad and Metal matik, Beoin, Bag & Deko, Bako Gradite

RESEARCHERS
UNIVERSITY OF NOVI SAD SLOVAK UNIVERSITY OF FACULTY OF AGRICULTURE AGRICULTURE IN NITRA FACULTY OF AGRICULTURAL Prof. Mirko Babi, PhD ENGINEERING Prof. Ljiljana Babi, PhD Prof. Zuzana Hlavov, PhD Prof. Sneana Mati Keki, PhD Vlasta Vozrov, PhD Ivan Pavkov, MSc Monika Boikov, PhD Branislav Karadi, MSc and ubomr Kubk, PhD Milivoj Radojin, MSc Peter Hlav, MSc

Background
High level of fruit production in Serbia Consumption of dried fruit is increasing Rural population employing Main targets Friendly technology Development model of production for family fruit plant Energetic sustainable model production low cost for energy consumption Short time returned many for Investment chip equipments High quality of dried fruit Education young researchers Education fruit producers

Activities
Osmotic dryer designing Convective dryer designing Energetic system designing with renewable energy sources Technology development (parameters: time, temperature, kinetic curve, concentration of solution etc) Study properties of dried fruits Solution evaporator designing

Osmotic dryer model of equipments

DISCONTINUAL PROCESS

Osmotic dryer designing

RT

V OS

EG
GS KS

V
KS GS

CP

OS OSMOTIC DRYER RT HEAT EXCHANGER K BOILER (BIOMASS AS FUEL) CP CIRCULATION PUMP EG ELECTRICAL HEATER KS TO CONVECTIVE DRYER

V R V K V

V S RV

EXPERIMENTAL OSMOTIC DRYER EKSPERIMENTALNA OSMOTSKA SUARA

Drying cinetic - samples

Moisture content (%)

Fruits: peach and nectarine Form: HALVES

95

Breskva 45oC 55oBx Oblik: Polutke Breskva 45oC 65oBx Nektarina 45oC 65oBx Nektarina 45oC 55oBx
90

Vlanost w [%]

85

80

75 0 60 120 180 240 Vreme [min]

Time (min)

Drying cinetic - samples

Moisture content (%)

Fruits: aplle and quince Form: cubes 10x10x10 mm

95 90 85 80 75 70 65 60 55 50 45 40 0 30 60 90 120 150 180

Vreme [min]

Oblik:Kockice Dimenzije: 10x10x10 mm

Jabuka -G.Smith- 45oC 65oBx Jabuka -G. Smith- 45oC 55oBX Dunja 45oC 55oBx Dunja 45oC 65oBx

Vlaznost w [%]

210

Time (min)

Drying cinetic - samples

Moisture content (%)

Fruits: prune (plum) Form: whole (with stone)

90 ljiva -Stenlej- 45oC 65oBx Oblik materijala: Ceo plod sa koticom 85 ljiva -Stenlej- 45oC 65oBx

Vlanost w [%]

80

75

70 0 60 120 180 240 Vreme [min]

Time (min)

Drying cinetic - samples

Fruits: apricot Form: HALVES

90 85 80 75 70 65 60 0 20 40 60 80 100 120 140 Time (min)

Mo istu re co n ten t w (% )

EXPERIMENT 3 EXPERIMENT 9

EXPERIMENT 11 EXPERIMENT 18

-t=55oC, c=0,7 EXP. 3 (AMROZIA), EXP. 11 (NOVOSADSKA RODNA) -t=55oC, c=0,85 EKS. 9 (NOVOSADSKA RODNA), EKS. 18 (KECHKEMET ROSE)

EMPIRICAL EXPRESSION WHICH DESCRIBE APRICOT HALVES MOISTURE CONTENT CHANGES DURING OSMOTIC DRYING VALID FOR: -SOLUTION TEMPERATURE RANGES 45-55OC, -SOLUTION CONCENTRATE OF 0,70 AND 0,85 OF SATURATED VALUES
1,3741 0,3120 t c 0,8115 w = wo 0,0792 t c o o

COMBINE TECHNOLOGY - ENERGETIC SHEME

Heating house or other objects

OS OSMOTIC DRYER, DV HEAT EXCHANGER, K BOILER (BIOMASS AS FUEL) CP CIRCULATION PUMP, KS TO CONVECTIVE DRYER, SV - AIR SOLAR HEATER

MASS BALANCE

QC = 12.000 kJ/kg (dried fruit) QO 400 kJ/kg (dried fruit) Qe = 4.500 kJ/kg (dried fruit) QK = 16.900 kJ/kg (dried fruit)

Q K = QC + QO + Q e

Convective drying (classical technology) Heat energy need ~ 24.000 kJ/kg (dried fruit) . Heat energy savings is more than 25%

Evaporating
SV

Evaporator I With plates

V EP

Is Evaporator, R Tank, SV Air solar heater (collector), V Ventilator (Fan), CP Circulation pump, EP Expansion tank,

Is

PPV

CP

Evaporating
Evaporator II With stainless steel wool

1 Box, 2 Stainless steel wool, 3 Perforated floor, 4 Air entrance tube ( hot air from solar collector), 5 Solution exit tube, 6 Solution entrance tube, 7 Air exit tube (exhaust) , 8 Deflector

Rastvor eera Sugar solution

2.5

Napor pumpe - Pump head H (m)

(Pa s)

1 2

Prome na Pipes n karakteristike etwork c charac evnog sistem teri sti c a change

Slope of pipeline characteristic curve is decreasing

Dinamika viskoznost - Dynamic viscosity

1.5

H = a + bQ

+c=1

Promena protoka Flow rate change

0.5

Qo

Q1 Protok - Flow rate Q (m3 /s)

0 0.50
t = 20oC

0.55
t = 30oC t = 40oC

0.60
t = 50oC t =60oC

0.65

0.70 Koncentracija - Concentration c (g/g)

0.75

MODEL OF CONVECTIVE DRYER

Energetic system designing with renewable energy sources

Waved roof is base of collector - it is roof of convective dryer house. Plastic or other material with special reflect color (Ni) Absorber of Solar energy is flexible tubes (tubes for protection electrical cables) ND 32

Enthalpy (kJ/kg

A = 7,2 m2 mv = 0,226 kg/s Q = 2777 W = 52 % t = 10 20oC

90

Ambient air
sv )

85 80 75 70 65 60 11 12 13 14 15

Outlet air from collector

16

17

18
Time (h)

19

900
2

Measurement scheme

800 700 600 500 400 300 11 12 13 14 15 16 17 18 19

Ambient air, Solar radiation, Pitot Prandtl tube, Thermocouples

Solar Radiation (W/m

Time (h)

ENERGY SUPPORT - BIOMASS

(during nights and raining days)

Granjevina iz vonjaka Residue of orchard

Biomasa iz ratarstva Crop biomass soybean straw wheat straw

Sample preparation

Forming cubes - square cutting Horizontal cutting

90 85

Moisture content w (%)

45oC; 55oBx 45oC; 65oBx

80 75 70 65 60 55 50 45 40 0 30 60 90

120

150

Time

(min)

180

Quince moisture content changing during osmotic drying in sucrose solution temperature 45oC

Original testing setup for mechanical properties of biomaterials

Inkrementalni obrtni enkoder Incremental Shaft Encoder

Merni pretvara sile Force transducer

loading cell
l

sample

Measurement scheme (F- force, l deformation)

 (kPa)

400
Napon - Stress s (kPa)

900

350

800

Napon - Stress

300 250 200

700

600

500

400

150
300

100
200

50
100

0 0 0.2 0.4 0.6 0.8 1

0 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8

Relativna deformacija - Strain l/l (%)

Relativna deformacija - Strain l/l (%)

Typical relationship stress-strain (left fresh material, right after 180 min osmotic drying).

1200
R (N/mm 2

1000

Kritini napon - Critical stress

800

600

400
Koncentracija - Concentration 65oBx Koncentracija - Concentration 55oBx

200

0 0 30 60 90 120 150 180 Vreme - Time [min]

Critical stress changing during osmotic drying (Analyze of variance). It is slightly increasing. The experiments will be repeated in 2007 year, and regression analyze and constitution of mathematical model will be done.

PROPERTIES OF FRESH AND DRIED FRUITS

Mathematical and physical analyze of mass and heat transport surface
Pear quarter without seed bed
A=A6 A2 T1 T2 T3 A4 S1 T4 B=B2

T5

B4

B3

axes

T0 Osa peteljke x- osa

S0

S2 B0 A0 T6

Znaajne take ruba polovine kruke, Ti (Ai,Bi) i = 0,,6 The important points of one half pear border, Ti (Ai,Bi), i = 0,

ys(x) = 42,7631+ 3,68021x 0,0634519 x

na intervalu (16,1, 41,9)

Two mathematical models for half apricot surface (Novosadska rodna)

Length(A), high (B) i thickness (C) of apricot and length (a), high (b) i thickness (c) of apricot stone

1) P1(A,B,C,a,b,c)= /2 ((ABC) + (abc) + (AB - ab)/2)

2%

2) P2(B) = /2 [( 63645B2+9657,95B3+543,036B4+13,4026B5+0,122568B6) + (1,44854x106 + 226664B + 11747,9B2 + 225,404B3 + 1,43249B4 ) 5% 58,9977 + 4,94435B + 0,23543B2]
Surface (cm2) P 52,8 50,6 58,4 48,5 56,8 P1 52,16 50,39 59,46 49,17 57,17 P2 51,46 48,17 50,82 50,82 55,99 Error 1 -0,01212 -0,00415 0,018151 0,013814 0,006514 Error % Error 2 -0,02538 -0,04802 -0,12979 0,047835 -0,01426

Ispitivanje osnovnih fizikih i elektrinih osobina suenog voa Physical and electrical basic properties of dried fruits testing

Measurement setup

Electrical properties of dried fruits testing

1.0E+4

2500.0
1.0E+3

C , pF

2000.0

R, Z , kOhm
0.0 40.0 80.0 120.0 f , kHz 160.0 200.0

1.0E+2

1500.0

1000.0

1.0E+1

500.0

Zavsnost elektrine kapacitivnosti od frekevencije za suvu kajsiju sorte Novosadska rodna Frequency dependency of capacity of dried apricot variety of Novosadska rodna

0.0 0.0 40.0 80.0 120.0 f , kHz 160.0 200.0

Zavisnost elektrine otpornosti (o) i impendance (+) od frekvencije za suvu kajsiju Frequency dependencies of resistance (black o) and impedance (red +) for dried apricot

Thermo-physical properties of dried fruits testing Thermo0.136 0.134 0.132

0.218
0.3900

0.217
0.3875

0.216

thermal conductivity [W/m.K]

thermal conductivity [W/m.K]

0.3850

0.130 0.128 0.126 0.124 0.122 0.120 0.118 0.116 5 8 10 13

0.215 0.214 0.213 0.212 0.211 0.210 0.209 0.208

thermal conductivity [W/m.K]

5 8 10 13 15 18 20 23 25 28 30

0.3825 0.3800 0.3775 0.3750 0.3725 0.3700 0.3675 0.3650

temperature [C]

15

18

20

23

25

28

30

temperature [C]

10

13

15

18

20

23

25

28

30

temperature [C]

Jabuka - Apple
0.100

Kruka - Pear
0.138 0.137 0.136 0.200 0.198 0.195

Vinogradarska breskva Peach (San land)

0.098

thermal diffusivity x 10E-6 [m2/s]

thermal diffusivity 10E-6 [m2/s]

0.096

thermal diffusivity x10E-6 [m2/s]

0.135 0.134 0.133 0.132 0.131 0.130

0.193 0.190 0.188 0.185 0.183 0.180 0.178 0.175

0.094

0.092

0.090

0.088

0.086

0.129
0.084 5 8 10 13 15 18 20 23 25 28 30

0.128

temperature [C]

10

13

temperature [C]

15

18

20

23

25

28

30

10

13

15

18

20

23

25

28

30

temperature [C]

VISUAL IDENTITY

FRIENDLY ENERGY SUSTAINABLE

PACKING

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