Перегляд за Автор "Burdo, O."

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  • Документ
    Analytical and Experimental Modeling of Heat and Mass Transfer in Electrodynamic Apparatuses
    (2019) Burdo, O.; Svetlichnyj, P.; Mordynskiy, V.; Sirotyuk, I.
    The hypothesis of possibility of electromagnetic energy sources using for address energy delivery directly to grout moisture is offering. The schemes of fuel energy conversion during traditional thermal concentration technology and innovation plant based on the electromagnetic energy generators are presented.
  • Документ
    Energy Effective Equipment for Polyextracts Producing
    (2019) Burdo, O.; Gavrilov, A.; Pylypenko, E.; Sirotyuk, I.; Sereda, A.
    The results of modeling of the polyextracts obtaining process under electromagnetic field conditions are presented. The scheme of formation of traditional diffusion and additional hydrodynamic components from solid phase of raw materials is shown. The stages of solid phase and extactant interaction under electromagnetic field conditions are considered. The principal scheme of line of the polyextracts and their concentates production is presented.
  • Документ
    Experimental modeling of process of water solutions evaporation in the vacuum and microwave field conditions
    (2019) Burdo, O.; Gavrilov, A.; Mordynskiy, V.; Sirotyuk, I.; Sereda, A.
    A comparative analysis of traditional methods for the food solutions concentration is given. The main problem of classical evaporators is identified, which is associated with the impossibility of obtaining high concentrations of the finished product due to a sharp increase in its viscosity and temperature through the formation of a boundary layer. A scientific and technical hypothesis has been formulated, representing a possible solution to this problem by providing a volume supply of energy directly to the moisture of the product. Thermophysical scheme of evaporation processes by traditional and innovative methods is considered. Their fundamental differences are highlighted and the relevance of the development of an innovative evaporation method is substantiated. The scheme of the innovative evaporator is presented, which allows to obtain the finished product in the solid phase with a final concentration of up to 90 °brix. By the example of apple juice, experiments were conducted to study the effect of pressure of the electromagnetic field on the steam output of the apparatus. Dependencies that indicate a constant evaporation rate throughout the entire process, up to a concentration of 80-85 °brix, were built. The product temperature did not exceed 35-40 °C, which may indicate its high nutritional value. The above data confirm the formulated hypothesis about the possibility of transition in the process of evaporation from the boundary conditions of the 3rd type to the boundary conditions of the 2nd type by the using microwave energy. On the basis of the obtained results, a model in the criterial form was obtained, which makes it possible to accurately calculate the performance of a microwave vacuum evaporator in certain ranges of the number of energetic action and the obtained dimensionless complex.
  • Документ
    Experimental research of oil extraction from canola by using microwave technology
    (2017) Burdo, O.; Bandura, V.; Kolianovska, L.; Dukulis, I.
    One of the most important stages of the technological process of extraction of target components from the seeds of the agricultural oil crops by the extraction method is extraction which lasts for the longest time, and therefore it actually determines, on the whole, the speed and economic efficiency of the entire process. The aim of the work was to study the extraction kinetics canola (rapeseed) (oilcake and whole grain) to determine the optimal technological parameters (kind of the extragent, hydromodule, value of the function) of the process carried out in a microwave field. As a result of the investigations of the concentration of the obtained oil, it was found that, in contrast to alcohol, the solvent hexane ensures a higher intensity of the process, a greater diffusion and solubility coefficient. However, the experimental research of the intensity of action of the solvents under the impact of the microwave field, and without it (at the temperature conditions of boiling solvents), showed that intensified action of ethyl alcohol (ethanol) during the extraction in a microwave field is 1.5 times more intensive than the action of hexane. The conducted investigations indicate that, in case oil is extracted from canola (rapeseed) under microwave field conditions, preference should be given to a polar, nontoxic and more safe (in contrast to hexane) solvent - ethyl alcohol (ethanol).