THE FRUITS AND VEGETABLES COMBINE DRYING MODEL

MODEL KOMBINOVANOG SUENJA VOA I POVRA

PROJEKTI - PROJECTS: RAZVOJ OSMOTSKE SUARE ZA VOE I POVRE
THE FRUIT AND VEGETABLE OSMOTIC DRYER DEVELOPMENT
No: 114-451-01404/2006-01

Heads of project:
Prof. Mirko Babi, PhD
(predavanje odrano 25. juna 2007. na Aristotle University of Thessaloniki
sluaoci: profesori i saradnici Food Scienece and Technology Department-a i
studenti poslediplomskih studija smera Food Scienece and Technology)

Project support:
Republic of Serbia: Ministry of science
Autonomous Province of Vojvodina: Provincial Secretariat for Science and
Technological Development
Companies: Tehnomag term, Novi Sad and Metal matik, Beoin,
Bag & Deko, Bako Gradite

RESEARCHERS
UNIVERSITY OF NOVI SAD SLOVAK UNIVERSITY OF
FACULTY OF AGRICULTURE AGRICULTURE IN NITRA
FACULTY OF AGRICULTURAL
Prof. Mirko Babi, PhD ENGINEERING
Prof. Ljiljana Babi, PhD Prof. Zuzana Hlavov, PhD
Prof. Sneana Mati Keki, PhD Vlasta Vozrov, PhD
Ivan Pavkov, MSc Monika Boikov, PhD
Branislav Karadi, MSc and ubomr Kubk, PhD
Milivoj Radojin, MSc Peter Hlav, MSc

Background
High level of fruit production in Serbia
Consumption of dried fruit is increasing
Rural population employing
Main targets
Friendly technology
Development model of production for family fruit plant
Energetic sustainable model production low cost for energy consumption
Short time returned many for Investment chip equipments
High quality of dried fruit
Education young researchers
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

Osmotic dryer model of equipments

Osmotic dryer designing

DISCONTINUAL PROCESS

RT

OS

EG

KS
GS

GS
KS

V
R

V
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

EXPERIMENTAL OSMOTIC DRYER

EKSPERIMENTALNA OSMOTSKA SUARA

Vlanost w [%]

Moisture content (%)

Drying cinetic - samples

Fruits: peach and nectarine

Form: 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]

Fruits: aplle and quince

Form: cubes 10x10x10 mm

Vlaznost w [%]

Moisture content (%)

Drying cinetic - samples

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

150

Vlanost w [%]

Moisture content (%)

Drying cinetic - samples

180

210

Vreme [min]

Time (min)

Fruits: prune (plum)

Form: whole (with stone)

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]

Drying cinetic - samples

90
85

Mo istu re co n ten t
w (% )

Fruits: apricot
Form: HALVES

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)

EMPIRICAL EXPRESSION WHICH DESCRIBE

APRICOT HALVES MOISTURE CONTENT
CHANGES DURING OSMOTIC DRYING VALID
FOR:
-SOLUTION TEMPERATURE RANGES 45-55OC,
-SOLUTION CONCENTRATE OF 0,70 AND
0,85 OF SATURATED VALUES
1,3741
0,3120

t
c
0,8115

w = wo 0,0792

to co

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

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)

Q K = QC + QO + Q e

Convective drying (classical technology)

Heat energy need ~ 24.000 kJ/kg (dried fruit)
.
Heat energy savings is more than 25%

Evaporating
SV

Evaporator I
With plates
V

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

EP

Is

PPV

CP

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

Rastvor eera Sugar solution

Napor pumpe - Pump head H (m)

Dinamika viskoznost - Dynamic viscosity

(Pa s)

2.5

1.5

1
2

Prome
na
Pipes n karakteristike
etwork
c
charac evnog sistem
teri sti c
a
change

H = a + bQ

Slope of pipeline
characteristic curve is
decreasing

+c=1

Promena protoka
Flow rate change
0.5

Q1

Qo

Protok - Flow rate Q (m3/s)

0
0.50

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

MODEL OF CONVECTIVE DRYER

Energetic system designing with renewable energy sources

Waved roof is base of collector - it is roof of convective dryer house.
Plastic or other material with special reflect color (Ni)
Absorber of Solar energy is flexible tubes (tubes for protection electrical cables) ND 32

90
sv )

Ambient air

Enthalpy (kJ/kg

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

85

Outlet air from collector

80
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

Sample preparation

Forming cubes - square cutting

Horizontal cutting

90
85

Moisture content w (%)

45oC; 55oBx
45oC; 65oBx

80
75
70
65
60
55
50
45
40
0

30

60

90

120

150

Time

(min)

180

Quince moisture content changing during osmotic drying in

sucrose solution temperature 45oC

Original testing setup for mechanical properties of biomaterials

Inkrementalni obrtni enkoder

Incremental Shaft Encoder

Merni pretvara sile

Force transducer

loading cell

sample

Measurement scheme (F- force, l deformation)

Napon - Stress s (kPa)

(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

0
0

Relativna deformacija - Strain l/l (%)

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

Relativna deformacija - Strain l/l (%)

Typical relationship stress-strain (left fresh material, right after 180 min osmotic drying).

Kritini napon - Critical stress

R (N/mm

1200

1000

800

600

400
Koncentracija - Concentration 65oBx
Koncentracija - Concentration 55oBx

200

0
0

30

60

90

120

150
180
Vreme - Time [min]

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.

PROPERTIES OF FRESH AND DRIED FRUITS

Mathematical and physical analyze of mass and heat transport surface
Pear quarter without seed bed
A=A6
A2

T2

T1

T3
T4

A4
S1
T0

axes

T5

B3

B=B2

S2

S0

B0
Osa peteljke
x- osa

B4

T6

A0

Znaajne take ruba polovine kruke, Ti (Ai,Bi) i = 0,,6

The important points of one half pear border, Ti (Ai,Bi), i = 0,

ys(x) = 42,7631+ 3,68021x 0,0634519 x

na intervalu (16,1, 41,9)

Two mathematical models for half apricot surface (Novosadska rodna)

Length(A), high (B) i thickness (C) of apricot and length (a), high (b) i thickness (c) of apricot stone

1) P1(A,B,C,a,b,c)= /2 ((ABC) + (abc) + (AB - ab)/2)

2%

2) P2(B) = /2 [( 63645B2+9657,95B3+543,036B4+13,4026B5+0,122568B6) +
(1,44854x106 + 226664B + 11747,9B2 + 225,404B3 + 1,43249B4 ) 5%
58,9977 + 4,94435B + 0,23543B2]
Surface (cm2)
P

P1

Error %
P2

52,8

52,16

51,46

50,6

50,39

58,4

59,46

48,5
56,8

Error 1

Error 2

-0,01212

-0,02538

48,17

-0,00415

-0,04802

50,82

0,018151

-0,12979

49,17

50,82

0,013814

0,047835

57,17

55,99

0,006514

-0,01426

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
0.0

40.0

80.0
120.0
f , kHz

160.0

Zavsnost elektrine kapacitivnosti od frekevencije

za suvu kajsiju sorte Novosadska rodna
Frequency dependency of capacity
of dried apricot variety of Novosadska rodna

200.0

1500.0

1000.0

500.0

0.0
0.0

40.0

80.0
120.0
f , kHz

160.0

200.0

Zavisnost elektrine otpornosti

(o) i impendance (+) od frekvencije za suvu kajsiju
Frequency dependencies of resistance (black o) and
impedance (red +) for dried apricot

ThermoThermo-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

temperature [C]

23

25

28

30

0.3650

Jabuka - Apple

10

13

15

18

20

temperature [C]

23

25

28

30

0.096

0.094

0.092

0.090

0.088

0.138

0.200

0.137

0.198

0.136

0.195

0.135
0.134
0.133
0.132
0.131

0.084
13

15

18

20

temperature [C]

23

25

28

30

13

15

18

20

23

25

28

30

Vinogradarska breskva
Peach (San land)

0.190
0.188
0.185
0.183
0.180

0.129

0.178
0.175

0.128
10

10

0.193

0.130
0.086

temperature [C]

thermal diffusivity 10E-6 [m2/s]

thermal diffusivity x10E-6 [m2/s]

0.098

Kruka - Pear

0.100

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

0.3825

10

13

15

18

20

temperature [C]

23

VISUAL IDENTITY

25

28

30

10

13

15

18

20

temperature [C]

23

25

28

30

FRIENDLY
ENERGY
SUSTAINABLE

PACKING

Thank You