The Study of Influence of the Process of Mechanical Additional Cleaning on the Surface Onion Layer at Combined Process of Cleaning

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources.The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product.The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion.The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses

Study of Combined Cleaning Process of Sunroot Tubers

Elaboration and improvement of the process of raw material cleaning is an urgent scientifically technical process. The one of most prospective directions of vegetables cleaning process intensification is the elaboration of combined methods of their cleaning. The improvement of tubers cleaning process is based on the combination of thermal processing of sunroot tubers by steam and the process of further mechanical additional cleaning.The experimental studies of the influence of parameters of the process of sunroot thermal processing by steam on a tuber surface layer transformation were carried out. The influence of the steam pressure and the duration of the process of tubers thermal processing on the depth of the thermal processing of tuber surface layer and also on the effectiveness of the peel separation were studied. At the same time there were realized the studies as to the influence of the duration of tubers mechanical additional cleaning process on cleaning quality parameters. The experimental apparatus and correspondent method that allow to carry out investigations of the combined process of sunroot tubers cleaning with a possibility to determine the influence of all its parameters on the percent of raw material losses and cleaning quality were elaborated. Rational regimes of the combined process of sunroot tubers cleaning were established

Investigation of the Application of a New Method of Extraction Intensification of Pectin Substances From a Beet Pulp

The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presented. Mathematical models are constructed on the basis of regression equations of the full factorial experiment with the use of a new method of intensifying the extraction process to select input technological parameters for the extraction of pectin substances from pectin-containing raw materials. The rational operating parameters of the process of extraction of pectin substances with the use of a new combinable stirring element are determined. Such working parameters are: the process duration is 1 ... 1.1, the temperature of the working medium is 60 ... 70 ºС, and the hydromodule is 8 ... 10. The research results can be used to study other technological parameters of the extraction process of pectin substances, as well as to develop a technological line for the production of pectin products

Developing A Technique for the Removing of A Gel Layer in the Process of Membrane Treatment of Pectin Extract

A new technique for removing a gel layer from the membrane surface during the ultrafiltration concentration of pectin extract has been considered. An experimental setup has been designed and a procedure for processing the results of studying the process of the concentration of pectin extracts has been devised, using a technique of removing a gel layer from the membrane surface. The paper reports the results of studying the application of a vibration stirring technique to eliminate the gel layer and its effect on membrane performance. Mathematical models have been built and the modes to perform the process of the ultrafiltration of pectin extract by using vibration stirring have been determined.The graphical dependences of the quantitative and qualitative characteristics of pectin concentrate (the concentration of pectin substances and dry substances in the concentrate and permeate) have been given that depend on the input parameters of the temperature and pressure of the ultrafiltration concentration process. An analysis of the given characteristics has made it possible to establish the rational input parameters for the process of concentrating pectin extracts. The rational operating parameters of the process of concentrating pectin extracts when using a new technique for eliminating the gel layer are the filtration pressure of 0.4–0.5 MPa, a temperature of 35...45 °С, a duration of 1.5–2.0 hours, and a vibration stirring speed of 1.5‒1.7 m/s.This study was performed with the aim of intensifying the membrane concentration of pectin extracts, improving the technical level of the concentration process, and implementing the developed technique under industrial conditions. Based on the research results, the expediency of using a new technique for removing the gel layer has been established. Further implementation of these results in the food and processing industry would make it possible to apply them in the production of a wide range of pectin product

Modeling of the Process of Peeling Jerusalem Artichoke in Order to Determine Parameters for Conducting Production Process

We proved the need to create equipment for the implementation of a combined process of peeling the tubers of Jerusalem artichoke. A combined peeling process is proposed, which is based on a combination of thermal and mechanical effects on the peeled product.An experimental installation was designed to study the process of thermal treatment of Jerusalem artichoke.It is proven that an increase in steam pressure and duration of the process of thermal treatment lead to the increase in depth of the thermal treatment of the surface layer of Jerusalem artichoke and reduce the efforts required to separate the rind from the tuber. We determined that an increase in duration of the process of mechanical post-peeling increases the percentage of peeled tubers of Jerusalem artichoke, but results in growing losses of raw material. It was established that reducing the effort required to separate the rind of Jerusalem artichoke at thermal treatment makes it possible to reduce duration of the process of mechanical post-peeling. We determined that an increase in depth of the thermal treatment of the surface layer of Jerusalem artichoke leads to increasing losses of raw material. It was proven that the tubers of Jerusalem artichoke, which have a longer storage period, require an increase in duration of the process of their mechanical post-peeling to ensure the required quality of peeling.We determined rational parameters of the combined process of peeling Jerusalem artichoke, which enable to significantly intensify and mechanize the peeling process, to reduce losses of raw material and to improve quality of peelin

Determining the Quality of Milk Fat Dispersion in A Jet-slot Milk Homogenizer

One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexplored jet-slot milk homogenizer. The principle of its action implies the preliminary separation of cream from whole milk and its feed into the high-velocity flow of skim milk. The homogenization process occurs by creating a sufficient difference in velocities of the disperse and dispersing phases of the milk emulsion, which is mathematically described by Weber's criterion.Experimental studies of the effect of fat content in cream, cream feed rate, and width of the annular slot on dispersion indices during processing in the designed homogenizer have been carried out. The mathematical dependence which relates these parameters was found. It was proved that to obtain a milk emulsion with a dispersion level of 0.8 μm, the width of the annular slot should be 0.1–0.5 mm, fat content in cream 40–50 %, and the feed rate less than 40 m/s. The results of the evaluation of dispersion quality show a 7 % decrease in the average diameter of the fat globules compared to the most common values obtainable in the valve homogenizer. A refined critical value of the Weber criterion for dispersion of the fat phase of milk was determined (29 units) which indicates an increase in the intensity of the homogenization process in comparison with the jet milk homogenizer with a separate cream feed. The derived critical value of the criterion is necessary to create a theory of the process of dispersing milk fat and develop more efficient designs of milk homogenizer