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60 2021

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2021

Sesikashvili, O. – Zverev, S. – Mardaleishvili, N. – Gamkrelidze, E. – Tsagareishvili, S.
Modelling of moisture loss from legumes in case of infrared radiation
Journal of Food and Nutrition Research, 60, 2021, č. 3, s. 255-262

Otari Sesikashvili, Department of Mechanical Engineering, Faculty of Engineering – Technical, Akaki Tsereteli State University, Tamar - Mepe str. 59, 4600 Kutaisi, Georgia. E-mail:

Received 18 May 2021; 1st revised 7 July 2021; accepted 27 July 2021; published online 8 September 2021.

Súhrn: The article presents the experimental results and considers the models of dehydration of beans of “Tsanava” and “Red Field” varieties together with white lupine of “Dega” variety in infrared flux. The heating time, surface temperature and the initial moisture content of beans were used as independent variables. These parameters affect significantly the final moisture content of product and can be easily controlled in the technological process. The height of radiators above the product was viewed as a fixed parameter that leads to changes in ambient temperature and radiant flux density on the surface. The models of dehydration were based on simplified solutions of the system of heat and mass transfer differential equations. Two versions of the model were considered as follows: the dependence of the final moisture content on its initial value and the heating time; the dependence of the final moisture content on its initial value and the heating temperature. Analysis of the obtained coefficients showed that in the models discussed, it was possible to select only one of these coefficients. After determining the coefficients of the model from the results of the experiment, the expected prediction precision of the final moisture content in bean was to accuracy of approximately 2 %.

Kľúčové slová: infrared radiation; heat treatment; beans; moisture loss; mathematical modelling

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