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NOVE TEHNOLOGIJE U SUŠENJU VOĆA I POVRĆA
UZ KORIŠĆENJE ALTERNATIVNIH IZVORA ENERGIJE
MODEL KOMBINOVANOG SUŠENJA VOĆA I POVRĆA
THE FRUITS AND VEGETABLES COMBINE DRYING MODEL
Finansirano od:
Ministarstvo za nauku i tehnološki razvoj Republike Srbije
Preduzeća participanti: “Metal matik”, Beoĉin, “ITN”, Breograd i
“Bag & Deko”, Baĉko Gradište
PROJEKT: KVALITET PROIZVODNJE SUŠENOG VOĆA
Rukovodlic projekta:
Prof. Mirko Babić, PhD
ISTRAŢIVAĈI/RESEARCHERS
UNIVERSITY OF NOVI SAD
FACULTY OF AGRICULTURE
Prof. Mirko Babić, PhD
Prof. Ljiljana Babić, PhD
Prof. Snežana Matić Kekić, PhD
Ivan Pavkov, MSc
Branislav Karadžić, MSc
Milivoj Radočijin, MSc
Prof. Dušan Milić, PhD
Prof. Radmila Almaši, PhD
Doc. Veljko Vukoje, PhD
Mirjana Bulatović. MSc
FACULTY OF TECHNOLOGY:
Prof. Jasna Gvozdenović, PhD
FACULTY OF TECHNICAL SCIENCE:
Doc Maša Bukurov, PhD
Slobodan tašin, MSc
Siniša Bikić, MSc
SLOVAK UNIVERSITY OF
AGRICULTURE IN NITRA, FACULTY
OF AGRICULTURAL ENGINEERING
SLOVAKIA
Prof. Zuzana Hlaváčová, PhD i sar.
ARISTOTLE UNIVERSITY,
THESSALONIKI
DEPARTMENT OF FOOD SCIENCE
AND TECHNOLOGY
GREECE
Prof. Harris Lazarides, PhD i sar.
Podloga/Background Značajna proizvodnja voća u Srbiji/High level of fruit production in Serbia
Potrošnja sušenog voća raste/Consumption of dried fruit is increasing
Zapošljavanje ruralnog stanovništva/Rural population employing
Glavni ciljevi/Main targets
Prijateljska tehnologija/Friendly technology
Razvoj modela proizvodnje na porodičnim farmama/Development model of
production for family fruit plant
Eneregetski održivi model proizvodnje/Energetic sustainable model production
Kraće vreme povrata novca- jeftina oprema/ Short time returned many for
Investment – chip equipments
Visko kvalitet proizvoda/High quality of dried fruit
Obrazovanje mladih istraživača/Education young researchers
Obrazovanje proizvođača u praksi/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
NOVE TEHNOLOGIJE
Klasični postupak
Konvektivno sušenje voća i povrća je klasični postupak,
pri čemu se zagrejani okolni vazduh dovodi do materijala koji se suše
Sublimaciono sušenje (liofilizacija, sušenje zamrzavanjem)
Vakuumsko sušenje – potpritisak u komori za sušenje - konvekcija
Nove tehnologije
Mikrotalasno sušenje koristi elektromagnetne talase
Osmotsko sušenje (osmotska dehdracija, osmotski predtretman)
je postupak sušenja zanovan na konecentracionoj neravnoteži vlage
u materijalu koji se suši i vlage u rastvoru u
kome se nalazi taj materijal (osmotski pritisak)
CP
OS
RT
EG
K
KS
KS
GS
GS
RVV
V
V
V
V
V
S S
R S
Osmotska sušara/ Osmotic dryer
DISCONTINUAL PROCESS
OS – OSMOTIC DRYER
RT – HEAT EXCHANGER
K – BOILER (BIOMASS AS FUEL)
CP – CIRCULATION PUMP
EG – ELECTRICAL HEATER
KS – TO CONVECTIVE DRYER
Osmotic dryer designing
EKSPERIMENTALNA OSMOTSKA SUŠARA
EXPERIMENTAL OSMOTIC DRYER
Kinetika sušenja - primeri
Drying cinetic - samples
Oblik: Polutke
75
80
85
90
95
0 60 120 180 240
Vreme [min]
Vla
žno
st w
[%
]
Breskva 45oC 55oBx
Breskva 45oC 65oBx
Nektarina 45oC 65oBx
Nektarina 45oC 55oBx
breskva i nektarina / peach and nectarine
polutke/ halves
Mo
istu
re c
on
ten
t (%
)
Time (min)
Oblik:Kockice
Dimenzije: 10x10x10 mm
40
45
50
55
60
65
70
75
80
85
90
95
0 30 60 90 120 150 180 210
Vreme [min]
Vla
zn
ost
w [
%]
Jabuka -G.Smith- 45oC 65oBx
Jabuka -G. Smith- 45oC 55oBX
Dunja 45oC 55oBx
Dunja 45oC 65oBx
Kinetika sušenja - primeri Drying cinetic - samples
Time (min)
Mo
istu
re c
on
ten
t (%
)
Jabuka i dunja / Aplle and quince
Oblik materijala: Ceo plod sa košticom
70
75
80
85
90
0 60 120 180 240
Vreme [min]
Vla
žno
st w
[%
]
Šljiva -Stenlej- 45oC 65oBx
Šljiva -Stenlej- 45oC 65oBx
Kinetika sušenja - primeri Drying cinetic - samples Šljive/ prune (plum)
Mo
istu
re c
on
ten
t (%
)
Time (min)
-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)
60
65
70
75
80
85
90
0 20 40 60 80 100 120 140
Time (min)
Mo
istu
re c
on
ten
t
w(%
)
EXPERIMENT 3 EXPERIMENT 11
EXPERIMENT 9 EXPERIMENT 18
Kinetika sušenja - primeri Drying cinetic - samples
Kajsija /Apricot
Polutke / Halves
OS – OSMOTIC DRYER, DV – HEAT EXCHANGER, K – BOILER (BIOMASS AS FUEL)
CP – CIRCULATION PUMP, KS – TO CONVECTIVE DRYER, SV - AIR SOLAR HEATER
COMBINE TECHNOLOGY - ENERGETIC SHEME
Heating house or other objects
MASENI BILANS / 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)
Convective drying (classical technology)
Heat energy need ~ 24.000 kJ/kg (dried fruit)
UŠTEDE ENERGIJE VIŠE OD 24% Heat energy savings is more than 24%
eOCK QQQQ
UPARAVANJE
RASTVORA Evaporating
Evaporator I
With plates
SV
V
Is
PPV
EP
R
CP
Is – Evaporator,
R – Tank,
SV – Air solar heater (collector),
V – Ventilator (Fan),
CP – Circulation pump,
EP – Expansion tank,
UPARAVANJE RASTVORA 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
UPARAVANJE
RASTVORA Evaporating
SV
V
Is
PPV
EP
R
CP
0
0.5
1
1.5
2
2.5
0.50 0.55 0.60 0.65 0.70 0.75
Koncentracija - Concentration c (g/g)
Din
am
iĉk
a v
isk
ozn
os
t -
Dy
na
mic
vis
co
sit
y h
(P
a s
)
t = 20oC t = 30oC t = 40oC t = 50oC t =60oC
ω + c = 1
Rastvor šećera – Sugar solution
Protok - Flow rate Q (m /s)
Promena protoka Flow rate change
3
Na
po
r p
um
pe -
Pu
mp
hea
d
(m
)H
Promena karakteristike cevnog sistema
Pipes network characteristic change
Q Qo 1
H a bQ = + 2
12
Slope of pipeline
characteristic curve is
decreasing
PROTOTIP KONVEKTIVNE SUŠARE PROTOTYPE OF CONVECTIVE DRYER
Energetski sistem projektovan je na bazi obnovljivih izvora energije
Energetic system designing with renewable energy sources
60
65
70
75
80
85
90
11 12 13 14 15 16 17 18 19Time (h)
En
tha
lpy
(k
J/k
gsv)
Ambient air
Outlet air from collector
300
400
500
600
700
800
900
11 12 13 14 15 16 17 18 19
Time (h)
So
lar
Rad
iati
on
(W
/m2)
A = 7,2 m2
mv = 0,226 kg/s
Q = 2777 W
η = 52 %
Δt = 10 – 20oC
Me
asu
rem
en
t sch
em
e
Ambient air,
Solar radiation,
Pitot Prandtl tube,
Thermocouples
ENERGY SUPPORT - BIOMASS
Granjevina iz voćnjaka
Residue of orchard
Biomasa iz ratarstva
Crop biomass
soybean straw
wheat straw
(during nights and raining days)
Original testing setup for mechanical properties of biomaterials
Measurement scheme (F- force, Δl – deformation)
F
F
Dl
F
F
Inkrementalni obrtni enkoder
Incremental Shaft Encoder
Merni pretvarač sile
Force transducer
loading cell
sample
0
50
100
150
200
250
300
350
400
0 0.2 0.4 0.6 0.8 1
Relativna deformacija - Strain D l/l (%)
Napon -
Str
ess s
(kP
a)
s
0
100
200
300
400
500
600
700
800
900
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8
Relativna deformacija - Strain D l/l (%)
Napon -
Str
ess s
(kP
a)
s
Typical relationship stress-strain (left – fresh material, right – after 180 min osmotic drying).
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.
Ispitivanje osnovnih fiziĉkih i elektriĉnih osobina sušenog voća
Physical and electrical basic properties of dried fruits testing
Measurement setup
Electrical properties of dried fruits testing
0.0 40.0 80.0 120.0 160.0 200.0f , kHz
1.0E+1
1.0E+2
1.0E+3
1.0E+4
C ,
pF
0.0 40.0 80.0 120.0 160.0 200.0f , kHz
0.0
500.0
1000.0
1500.0
2000.0
2500.0
R,
Z
,
kO
hm
Zavisnost električne otpornosti
(o) i impendance (+) od frekvencije za suvu kajsiju
Frequency dependencies of resistance (black o) and
impedance (red +) for dried apricot
Zavsnost električne kapacitivnosti od frekevencije
za suvu kajsiju sorte Novosadska rodna
Frequency dependency of capacity
of dried apricot variety of Novosadska rodna
8 13 18 23 285 10 15 20 25 30
temperature [°C]
0.118
0.122
0.126
0.130
0.134
0.116
0.120
0.124
0.128
0.132
0.136
therm
al co
nd
ucti
vit
y [
W/m
.K]
8 13 18 23 285 10 15 20 25 30
temperature [°C]
0.209
0.211
0.213
0.215
0.217
0.208
0.210
0.212
0.214
0.216
0.218
therm
al co
nd
ucti
vit
y [
W/m
.K]
8 13 18 23 285 10 15 20 25 30
temperature [°C]
0.3675
0.3725
0.3775
0.3825
0.3875
0.3650
0.3700
0.3750
0.3800
0.3850
0.3900
therm
al co
nd
ucti
vit
y [
W/m
.K]
Jabuka - Apple Kruška - Pear Vinogradarska breskva
Peach (San land)
8 13 18 23 285 10 15 20 25 30
temperature [°C]
0.086
0.090
0.094
0.098
0.084
0.088
0.092
0.096
0.100
therm
al d
iffu
siv
ity x
10E
-6 [
m2/s
]
8 13 18 23 285 10 15 20 25 30
temperature [°C]
0.129
0.131
0.133
0.135
0.137
0.128
0.130
0.132
0.134
0.136
0.138
therm
al d
iffu
siv
ity x
10E
-6 [
m2/s
]
8 13 18 23 285 10 15 20 25 30
temperature [°C]
0.178
0.183
0.188
0.193
0.198
0.175
0.180
0.185
0.190
0.195
0.200
therm
al d
iffu
siv
ity 1
0E
-6 [
m2/s
]
Thermo-physical properties of dried fruits testing
VISUAL IDENTITY
•FRIENDLY
•ENERGY
SUSTAINABLE
PACKING
HVALA
Thank You