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