Open AccessA new processing method: drying in a suspended layer of grape seeds
Author(s) -
Mihail Balan,
AUTHOR_ID,
Natalia Țislinscaia,
Adelina Dodon,
Vitali Vișanu,
Melenciuc Mihail,
Igor Gidei,
Antoanela Patraș,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID
Publication year - 2022
Publication title -
akademos : revista de ştiinţă, inovare, cultură şi artă
Language(s) - English
Resource type - Journals
eISSN - 2587-3687
pISSN - 1857-0461
DOI - 10.52673/18570461.21.3-62.02
Subject(s) - pressing , raw material , pulp and paper industry , microwave , food science , chemistry , horticulture , environmental science , materials science , biology , composite material , computer science , engineering , telecommunications , organic chemistry
Grape seeds are the raw material from which vegetable oil is subsequently extracted. One of the pressing problems of the drying processes of wet vegetable products is the long duration of their thermal processing, which leads to increased energy consumption and decreased quality indices. This problem is exacerbated by the drying of seeds, which are rich in fatty acids and receptive to oxidation processes. For seeds, including grape seeds, it is beneficial to dry in a suspended layer with the application of microwaves. The application of currents with super high frequency essentially intensifies the drying process, ensuring a much higher quality of seeds. This method allows the automatic selection of already dried particles from the total seed mass and their removal from the heat treatment area, thus ensuring a maximum reduction in the heat treatment time, and therefore in the favorable conditions for oxidation of fatty acids.