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Vol. 27 (2024 year), No. 3, DOI: 10.21443/1560-9278-2024-27-3

Zinurov V. E., Kharkov V. V., Abdullina A. A., Madyshev I. N.
Numerical study of influencing geometry of separator elements for cleaning dust of food production on its efficiency

At modern food enterprises, the task of providing high-quality air cleaning from dust is relevant. The paper proposes an original dust separator, the peculiarity of which is the presence of structural elements of different shapes, arranged in a chess order. This design solution ensures the formation of a wave-like structure of the gas-dust flow within the device. The separation of solids from air is due to inertial and centrifugal forces. The aim of the work is to evaluate the fractional efficiency of this separator with structural elements of different geometric shape during the dust capture process. The paper considers I-shaped, P-shaped, arc-shaped and V-shaped structural elements. The study is carried out by numerical simulation at a gas dust flow rate of 0.5 to 3 m/s and a particle size of 10 to 200 ?m. During the work it has been found that the shape of the structural elements largely determines the efficiency of separation of dust material from the gas stream. The V-shaped design elements have shown the highest average separation efficiency compared to other shapes under other equal conditions. This is due to the fact that in such a separator the particles are directed to their apex, where the velocity of the particles decreases contributing to their subsequent settling into the bunker. The maximum efficiency for V-shaped elements is on average 80.1 % at a gas dust inlet velocity of 0.5 m/s. The lowest efficiency is observed for I-shaped elements, as particles return to the air stream after rebounding from the walls.

(in Russian, стр.10, fig. 6, tables. 0, ref 25, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Dubkova N. Z., Kharkov V. V., Shakirova G. K.
Study on effect of blueberry powder on quality of bakery products

The use of natural plant-based additives in bakery formulations is gaining relevance in the modern baking industry due to increasing consumer demand for healthy and dietary food products. Blueberries represent a promising plant-derived ingredient for incorporation into novel bakery products with increased nutritional value. This study investigates the partial substitution of wheat flour with blueberry powder in bakery formulations. The powder has been obtained by processing berries in a vacuum vibration dryer-mill under gentle conditions to preserve thermolabile substances of plant-based materials. A comparative analysis of standard sensory (appearance, crumb condition, taste, and aroma) and physicochemical parameters (moisture content, acidity, porosity, specific volume, and color) has been conducted between a control bread sample and an experimental sample containing 5 % blueberry powder. The results have shown that moisture content, acidity, and porosity of both samples complied with current regulatory standards. Sensory analysis has revealed that the addition of blueberry powder into the dough positively influences the taste profile of the final product. Color analysis of crust and crumb using a digital colorimeter has demonstrated that finely ground blueberry powder has ensured uniform crust and crumb coloration due to its high solubility and strong pigmentation capacity, imparting an attractive brown color with a bluish tint. Future research will focus on evaluating the effect of various dosages blueberry powder into dough formulation on the qualitative characteristics of bakery products, as well as the chemical composition of the products on the presence of substances which give them functional properties.

(in Russian, стр.12, fig. 5, tables. 4, ref 28, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Kharkov V. V., Lavrova K. Z.
Численное исследование процесса распылительной сушки молока

Spray drying is one of the most common and energy-consuming technological operations used to obtain dry products. Dry skim milk is used in the production of baby and dietary food, in the confectionery industry, etc. The short residence time of droplets in the spray dryer and the drying mechanism allow the use of high-temperature heating gas without negative consequences for the quality of dry milk. Based on the consideration of existing models for predicting the kinetics of drying droplets in a sprayed state for thermal dehydration of skim milk, a mechanistic model has been adopted that includes the following successive stages: heating, quasi-equilibrium evaporation, formation of a dry crust, drying of a porous particle. Numerical modeling is an effective tool for modernization and design of spray drying units, as it reduces the need for expensive and complex measurements of the parameters of the continuous and dispersed phases during the drying process. The aim of the work is a numerical study of the process of spray drying of skim milk droplets according to the proposed drying model, taking into account the retreat of the evaporation front formed between the wet core and the crust of the dried particle. Based on the numerical calculation, time dependences for the change in the mass and temperature of the droplet at different temperatures of the heating gas have been constructed. Comparison of the results of the numerical calculation of the drying of the droplets with the available experimental data has shown their satisfactory agreement: the relative error of the droplet mass values at heating gas temperatures of 323 and 363 K during the drying process has averaged 10.7 %, and the absolute error of the averaged droplet temperature values is no more than 5 K. The results of modeling for the distribution of temperature and moisture content inside a single drop of skim milk during the period of decreasing drying rate have been presented.

(in Russian, стр.10, fig. 5, tables. 1, ref 25, AdobePDF, AdobePDF 0 Kb)