INVESTIGATION OF THE KINETICS OF DRYING SEEDS THISTLE IN VORTEX CHAMBER WITH MICROWAVE ENERGY SUPPLY

Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij. 2016;0(4):32-37 DOI 10.20914/2310-1202-2015-4-32-37

 

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Journal Title: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij

ISSN: 2226-910X (Print); 2310-1202 (Online)

Publisher: Voronezh state university of engineering technologies

Society/Institution: Voronezh state university of engineering technologies

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: Russian

Full-text formats available: PDF

 

AUTHORS

D. A. Kazartsev (Voronezh state university of engineering technologies)
A. V. Zhuravlev (Voronezh state university of engineering technologies)
I. S. Yurova (Voronezh state university of engineering technologies)
A. V. Borodkina (Voronezh state university of engineering technologies)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 8 weeks

 

Abstract | Full Text

In the study of the current state of the theory, techniques and technologies for processing of milk thistle showed up a number of problems. One of those moments - the need to promptly provide quality and efficient process for drying seeds, but Russia has not produced special equipment for postharvest processing of seeds of milk thistle, and used for drying grain domestic appliances, represented mainly by mining and drum dryers, it is not suitable for thistle. This is due to the fact that, firstly, in the dewatering process is necessary to provide a relatively low final moisture drying product (5-6 %), and, secondly, to keep their beneficial substance in full, which imposes additional restrictions on the conditions of drying. One way of creating a new drying technology development and implementation in the industry of high-intensive devices with active hydrodynamic regimes with microwave energy supply, providing in many cases, higher technical and economic indicators. Therefore, the use of devices with swirling flow of heat-carrier for the intensification of the process of drying of dispersed materials is both theoretical interest and practical value. Microwave drying is based on the fact that the dielectric properties of water and dry food substances are different: the wet material is heated much faster than dry. During the microwave drying temperature wetter internal layers higher than the exterior more dehydrated (which creates a "right" - from the inner to the outer layers of the product - the gradient of moisture mass transfer is not realizable in any of the other known methods of drying). Milk thistle seeds have a unique composition: 25-32 % fatty oil, 15-17 % protein, 26 % fat, in the-soluble (B group) and fat-soluble (A, D, E, K, F) vitamins, mono- and disaccharides, macro- and trace elements (copper, zinc, selenium), dietary fiber and enzymes, mucus, up to 5 % (glucose, etc.), phenolic compounds including flaviolignans 2-3% (silibinin, silychristin, silydianin, and others. ), with nitrogen-compound: betanin, resins, 0.1 % essential oils and other substances. Fatty oil comprises linoleic – 52-62 %, oleic – 18-25 % and myristic, palmitic, stearic, behenic, arahinoic acid, tocopherols. Products of the seeds of thistle beneficial effect on metabolism, increase the body's resistance to various diseases, have anti-allergic and detoxifying properties.