INVESTIGATION OF THE PROCESSES OF GARLIC PEELING WITH THE FOLLOWING CONSTRUCTIVE EQUIPMENT OF THEM
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
The article outlines the main problematic issues of the application of plants for cleaning garlic from husks at enterprises of various capacities and directions. The issue of the possibility of using the facilities in the restaurant industry enterprises was raised, namely, the use of plants for cleaning garlic of various capacities, with the possibility of varying it both at the stage of design development and in the operation of the apparatus itself. The article gives a brief analysis of the most closely related installations, to the installation of the authors proposed earlier. In the article the task is set to conduct research of separate processes of energy-saving combined process of cleaning garlic from husk. In the main material of the research results are given that allow one to assess the influence of the main parameters on the garlic purification process. So, the results of the investigation of drying processes of garlic before the process are given, the dependence of the change in the moisture content of the husk on the air supply rate is obtained, and the main processing time parameters are determined. The data of the investigation of the process of mechanical action on the surface of garlic to be cleaned after cleaning are obtained. The authors carried out mathematical modeling of the combined garlic purification process. The obtained mathematical models and the results of experimental studies made it possible to obtain refined data for constructing a plant for cleaning garlic UOCH-250. The data obtained in the materials of the article will be used as a basis for the design of the installation, and also serve as a basis for subsequent studies of the garlic cleaning process.
Authors and Affiliations
Олег Терешкін, Дмитро Горєлков, Олександр Омельченко, Володимир Перекрест
Keywords
Related Articles
- EP ID EP185755
- DOI -
- Views 101
- Downloads 0
CHANGES IN THE QUALITY PARAMETERS OF SHORTBREAD BISCUITS WITH GRAPE POWDER DURING THE STORAGE
The technology of shortbread biscuits with the addition of fine-dispersed powders made of grape seeds and grape skins in the amount of 15,0% by weight of wheat flour was developed. Cookies are characterized by a pleasant...
EXPERIMENTAL RESEARCH OF PROCESSES HOMOGENIZATION OF MILK IN THE ULTRASONIC FIELD
The results of experimental studies on the use of ultrasonic treatment for the effective conduct of the process of milk homogenization are proposed. The authors studied the influence of ultrasonic treatment on the proces...
STRUCTURAL-MECHANICAL PROPERTIES OF AUBERGINE SNACKS
Ukrainian market of dried fruits and vegetables is characterized by the development of their consumption culture as separate foodstuff and the increased interest in population to healthy food. So actual is the production...
MASS EXCHANGE MODULE FOR THE IMPLEMENTATIONOF THE PROCESS OF VEGETABLE RAW MATERIAL DRYING
The problem of production food products which are enriched with various biological active additives is extremely topical for Ukraine in the conditions of the economic and ecological crisis. It leads to increasing of the...
ВОДОПОГЛИНАННЯ КИШКОВИХ ПЛІВОК, ОБРОБЛЕНИХ РОСЛИННИМ ДУБИТЕЛЕМ
Визначено зміни водопоглинання плівок фабрикату свинячих черев, підданих рослинному дубленню. Установлено, що в результаті обробки фабрикатів черев 0,05–3,00% водними розчинами таніну водопоглинання знижується у 2–8 разі...