NOVE TEHNOLOGIJE U SUENJU VOA I POVRA

UZ KORIENJE ALTERNATIVNIH IZVORA ENERGIJE

MODEL KOMBINOVANOG SUENJA VOA I POVRA

THE FRUITS AND VEGETABLES COMBINE DRYING MODEL
PROJEKT: KVALITET PROIZVODNJE SUENOG VOA

Rukovodlic projekta:
Prof. Mirko Babi, PhD
Finansirano od:
Ministarstvo za nauku i tehnoloki razvoj Republike Srbije
Preduzea participanti: Metal matik, Beoin, ITN, Breograd i
Bag & Deko, Bako Gradite

ISTRAIVAI/RESEARCHERS
UNIVERSITY OF NOVI SAD
FACULTY OF AGRICULTURE
Prof. Mirko Babi, PhD
Prof. Ljiljana Babi, PhD
Prof. Sneana Mati Keki, PhD
Ivan Pavkov, MSc
Branislav Karadi, MSc
Milivoj Radoijin, MSc
Prof. Duan Mili, PhD
Prof. Radmila Almai, PhD
Doc. Veljko Vukoje, PhD
Mirjana Bulatovi. MSc
FACULTY OF TECHNOLOGY:
Prof. Jasna Gvozdenovi, PhD
FACULTY OF TECHNICAL SCIENCE:
Doc Maa Bukurov, PhD
Slobodan tain, MSc
Sinia Biki, MSc

SLOVAK UNIVERSITY OF
AGRICULTURE IN NITRA, FACULTY
OF AGRICULTURAL ENGINEERING
SLOVAKIA
Prof. Zuzana Hlavov, PhD i sar.
ARISTOTLE UNIVERSITY,
THESSALONIKI
DEPARTMENT OF FOOD SCIENCE
AND TECHNOLOGY
GREECE
Prof. Harris Lazarides, PhD i sar.

Podloga/Background
Znaajna proizvodnja voa u Srbiji/High level of fruit production in Serbia
Potronja suenog voa raste/Consumption of dried fruit is increasing
Zapoljavanje ruralnog stanovnitva/Rural population employing
Glavni ciljevi/Main targets
Prijateljska tehnologija/Friendly technology
Razvoj modela proizvodnje na porodinim farmama/Development model of
production for family fruit plant
Eneregetski odrivi model proizvodnje/Energetic sustainable model production
Krae vreme povrata novca- jeftina oprema/ Short time returned many for
Investment chip equipments
Visko kvalitet proizvoda/High quality of dried fruit
Obrazovanje mladih istraivaa/Education young researchers
Obrazovanje proizvoaa 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
Klasini postupak
Konvektivno suenje voa i povra je klasini postupak,
pri emu se zagrejani okolni vazduh dovodi do materijala koji se sue
Nove tehnologije
Sublimaciono suenje (liofilizacija, suenje zamrzavanjem)
Vakuumsko suenje potpritisak u komori za suenje - konvekcija
Mikrotalasno suenje koristi elektromagnetne talase
Osmotsko suenje (osmotska dehdracija, osmotski predtretman)
je postupak suenja zanovan na konecentracionoj neravnotei vlage
u materijalu koji se sui i vlage u rastvoru u
kome se nalazi taj materijal (osmotski pritisak)

Osmotska suara/ Osmotic dryer

DISCONTINUAL PROCESS

RT

OS
Osmotic dryer designing

EG

KS
GS

GS
KS

V
R

S
RV

V
K

CP

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

EKSPERIMENTALNA OSMOTSKA SUARA

EXPERIMENTAL OSMOTIC DRYER

Vlanost w [%]

Moisture content (%)

Kinetika suenja - primeri

Drying cinetic - samples

breskva i nektarina / peach and nectarine

polutke/ halves

95

Breskva 45oC 55oBx

Breskva 45oC 65oBx

Oblik: Polutke

Nektarina 45oC 65oBx

Nektarina 45oC 55oBx
90

85

80

75
0

60

120

180

Time (min)

240
Vreme [min]

Vlaznost w [%]

Moisture content (%)

Kinetika suenja - primeri

Drying cinetic - samples

Jabuka i dunja / Aplle and quince

95
Jabuka -G.Smith- 45oC 65oBx

Oblik:Kockice
Dimenzije: 10x10x10 mm

90

Jabuka -G. Smith- 45oC 55oBX

85

Dunja 45oC 55oBx

Dunja 45oC 65oBx

80
75
70
65
60
55
50
45
40
0

30

60

90

120

Time (min)

150

180
Vreme [min]

210

Vlanost w [%]

Moisture content (%)

Kinetika suenja - primeri

Drying cinetic - samples

ljive/ prune (plum)

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

ljiva -Stenlej- 45oC 65oBx

85

80

75

70
0

60

120

180

Time (min)

240
Vreme [min]

Kinetika suenja - primeri

Drying cinetic - samples

90

Moisture content
w(%)

Kajsija /Apricot
Polutke / Halves 85

80
75
70
65
60
0

20

40

60

80

100

EXPERIMENT 3

EXPERIMENT 11

EXPERIMENT 9

EXPERIMENT 18

120

140

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)

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

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)

QK QC QO Qe

Convective drying (classical technology)

Heat energy need ~ 24.000 kJ/kg (dried fruit)
UTEDE ENERGIJE VIE OD 24%
Heat energy savings is more than 24%

UPARAVANJE
RASTVORA
SV

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

V
EP

Is
PPV

CP

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
EP

Is
PPV

CP

Rastvor eera Sugar solution

(m)

1
2

Napor pumpe - Pump headH

Dinamika viskoznost - Dynamic viscosity

h (Pa s)

2.5

1.5

Prome
na
Pipes n karakteristik
e
etwork
charac cevnog si stem
teri sti c
change a

H = a + bQ2

Slope of pipeline
characteristic curve is
decreasing

+c=1

Promena protoka
Flow rate change
0.5

Qo

0
0.50

Q1
Protok - Flow rate Q (m3/s)

0.55
t = 20oC

t = 30oC

0.60
t = 40oC

t = 50oC

0.65
t =60oC

0.70
Koncentracija - Concentration c (g/g)

0.75

PROTOTIP KONVEKTIVNE SUARE

PROTOTYPE OF CONVECTIVE DRYER

Energetski sistem projektovan je na bazi obnovljivih izvora energije

Energetic system designing with renewable energy sources

90

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

sv )

85

Enthalpy (kJ/kg

Ambient air

80

Outlet air from collector

75
70
65
60
11

12

13

14

15

16

17

18

19

Time (h)

Ambient air,
Solar radiation,
Pitot Prandtl tube,
Thermocouples

Solar Radiation (W/m

Measurement scheme

900

800

700

600

500

400

300
11

12

13

14

15

16

17

18

19

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

Original testing setup for mechanical properties of biomaterials

Merni pretvara sile

Force transducer

Inkrementalni obrtni enkoder

Incremental Shaft Encoder

Dl

loading cell

sample

F
Measurement scheme (F- force, l deformation)

Napon - Stress s (kPa)

s (kPa)
Napon - Stress

900

400
350

300
250

800

700

600

500

200
400

150
300

100
200

50
100

0
0

0.2

0.4

0.6

0.8

Relativna deformacija - Strain D l/l (%)

0
0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

Relativna deformacija - Strain Dl/l (%)

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 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

R, Z , kOhm

C , pF

2000.0

1.0E+2

1.0E+1

1500.0

1000.0

500.0
0.0

40.0

80.0

120.0

160.0

200.0

f , kHz

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

160.0

200.0

f , kHz

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

0.136

0.218

0.134

0.217

0.132

0.216

0.3900

0.130
0.128
0.126
0.124
0.122

0.3850

thermal conductivity [W/m.K]

thermal conductivity [W/m.K]

thermal conductivity [W/m.K]

0.3875

0.215
0.214
0.213
0.212
0.211

0.3800
0.3775
0.3750
0.3725

0.120

0.210

0.3700

0.118

0.209

0.3675

0.116

0.208
5

10

13

15

18

20

23

25

28

30

0.3650

10

13

temperature [C]

15

18

20

23

25

28

30

10

13

15

temperature [C]

Jabuka - Apple

0.096

0.094

0.092

0.090

0.088

0.138

0.200

0.137

0.198

0.136

0.195

thermal diffusivity 10E-6 [m2/s]

thermal diffusivity x10E-6 [m2/s]

0.098

18

20

23

25

28

30

temperature [C]

Kruka - Pear

0.100

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

0.3825

0.135
0.134
0.133
0.132
0.131

Vinogradarska breskva
Peach (San land)

0.193
0.190
0.188
0.185
0.183

0.130

0.180

0.129

0.178

0.086

0.084

0.175

0.128
5

10

13

15

18

20

temperature [C]

23

25

28

30

10

13

15

18

20

temperature [C]

23

25

28

30

10

13

15

18

20

temperature [C]

23

25

28

30

VISUAL IDENTITY

FRIENDLY
ENERGY
SUSTAINABLE

PACKING

HVALA
Thank You