Experimental studies of the kinetics of infrared drying of spent coffee grounds

Authors

DOI:

https://doi.org/10.15587/2312-8372.2020.195863

Keywords:

infrared drying, spent coffee grounds, drying kinetics, periodic and continuous units, specific energy consumption

Abstract

The object of research is drying of spent coffee grounds. In modern production, the issues of rational use of energy in all processes of food technology, including drying, are urgently raised. In many food technologies, 2–3 times more energy is used than is physically necessary for the process. This determines the energy intensity of production and the quality of products. Drying processes are among the most energy-intensive, and in many cases the proportion of energy in the cost of production is up to 30 %. When drying of spent coffee grounds, convective dryers are mainly used, the energy consumption of which is 5 MJ/kg of removed moisture and above. Convective drying uses 40 % of the supplied energy to evaporate moisture. Also, a significant drawback of convective dryers is the discharge of waste coolant into the atmosphere, which has a heat content of only 10–15 % less than the hot air supplied to the drying chamber. The paper proposes the use of infrared radiation for drying of spent coffee grounds in periodic and continuous units. This will allow in the future to reduce specific energy consumption. During the study, the influence of the energy supply intensity, temperature, air flow rate, product layer thickness and specific load on the kinetics of periodic infrared drying of spent coffee grounds is determined. The influence of the energy supply intensity, specific load, tape speed, and the number of infrared modules on the kinetics of continuous infrared drying of spent coffee grounds is determined. The results are compared with convective drying in terms of specific energy consumption. A feature of the use of infrared radiation is its high efficiency and high rate of moisture removal from the surface layers of spent coffee grounds, and as a result, an increase in the productivity of the drying method and a decrease in specific energy consumption. The specific energy consumption obtained during operation of infrared drying of spent coffee grounds is 3.2 MJ/kg. This is below existing convection dryers.

Author Biographies

Oleg Burdo, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of Processes, Equipment and Energy Management

Igor Bezbakh, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Doctor of Technical Sciences, Associate Professor

Department of Processes, Equipment and Energy Management

Serhii Shyshov, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Postgraduate Student

Department of Processes, Equipment and Energy Management

Aleksandr Zykov, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Doctor of Technical Sciences

Department of Processes, Equipment and Energy Management

Aleksander Gavrilov, Academy of Bioresources and Environmental Management «V. I. Vernadsky Crimean Federal University», 1, Naukova str., Agrarnoe, Simferopol, Republic of Crimea, 295492

PhD, Associate Professor

Department of Technology and Equipment Production and Processing of Livestock Products

Oleksandr Vsevolodov, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Processes, Equipment and Energy Management

Ilya Sirotyuk, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Assistant

Department of Processes, Equipment and Energy Management

Sergey Terziev, Public Joint Stock Company «Enni Foods», 3, Bugaevska str., Odessa, Ukraine, 65005

Doctor of Technical Sciences, Head of Board

References

  1. Burdo, O. G. (2010). Evoliuciia sushilnykh ustanovok. Odessa: Poligraf, 368.
  2. Rudobashta, S. P. (1980). Massoperenos v sistemakh s tverdoi fazoi. Moscow: Khimiia, 248.
  3. Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J., Demirci, A. (2008). Infrared Heating in Food Processing: An Overview. Comprehensive Reviews in Food Science and Food Safety, 7 (1), 2–13. doi: http://doi.org/10.1111/j.1541-4337.2007.00024.x
  4. Sandu, C. (1986). Infrared Radiative Drying in Food Engineering: A Process Analysis. Biotechnology Progress, 2 (3), 109–119. doi: http://doi.org/10.1002/btpr.5420020305
  5. Atabani, A. E., Al-Muhtaseb, A. H., Kumar, G., Saratale, G. D., Aslam, M., Khan, H. A. et. al. (2019). Valorization of spent coffee grounds into biofuels and value-added products: Pathway towards integrated bio-refinery. Fuel, 254, 115640. doi: http://doi.org/10.1016/j.fuel.2019.115640
  6. Sabarez, H. (2016). Drying of Food Materials. Amsterdam: Elsevier. doi: http://doi.org/10.1016/b978-0-08-100596-5.03416-8
  7. Onwude, D. I., Hashim, N., Janius, R. B., Nawi, N. M., Abdan, K. (2016). Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Comprehensive Reviews in Food Science and Food Safety, 15 (3), 599–618. doi: http://doi.org/10.1111/1541-4337.12196
  8. Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C. et. al. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. Journal of Food Engineering, 198, 81–90. doi: http://doi.org/10.1016/j.jfoodeng.2016.11.018
  9. Gómez-de la Cruz, F. J., Cruz-Peragón, F., Casanova-Peláez, P. J., Palomar-Carnicero, J. M. (2015). A vital stage in the large-scale production of biofuels from spent coffee grounds: The drying kinetics. Fuel Processing Technology, 130, 188–196. doi: http://doi.org/10.1016/j.fuproc.2014.10.012
  10. Potapov, V. A. (2015) Filtracionnaia sushka pri povyshennom davlenii. Naukovі pracі ONAKHT, 47 (2).
  11. Burdo, O., Bezbakh, I., Kepin, N., Zykov, A., Yarovyi, I., Gavrilov, A. et. al. (2019). Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials. Eastern-European Journal of Enterprise Technologies, 5 (11 (101)), 24–32. doi: http://doi.org/10.15587/1729-4061.2019.178937
  12. Prommuak, C., Tharangkool, N., Pavasant, P., Ponpesh, P., Jarunglumlert, T. (2020). Computational fluid dynamic design of spent coffee ground cabinet dryer using recycled heat from air compressor. Chemical Engineering Research and Design, 153, 75–84. doi: http://doi.org/10.1016/j.cherd.2019.10.017
  13. Burdo, O. G., Terziev, S. G., Ruzhickaia, N. V., Makievskaia, T. L. (2014). Processy pererabotki kofeinogo shlama. Kуiv: EnterPrint, 228.
  14. Fu, B. A., Chen, M. Q. (2019). Microwave drying performance of spent coffee grounds briquette coupled with mineral additives. Drying Technology, 1–8. doi: http://doi.org/10.1080/07373937.2019.1692862
  15. Osorio-Arias, J., Delgado-Arias, S., Cano, L., Zapata, S., Quintero, M., Nuñez, H. et. al. (2019). Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process. Waste and Biomass Valorization. doi: http://doi.org/10.1007/s12649-019-00793-9
  16. Chen, N. N., Chen, M. Q., Fu, B. A., Song, J. J. (2017). Far-infrared irradiation drying behavior of typical biomass briquettes. Energy, 121, 726–738. doi: http://doi.org/10.1016/j.energy.2017.01.054

Downloads

Published

2019-12-24

How to Cite

Burdo, O., Bezbakh, I., Shyshov, S., Zykov, A., Gavrilov, A., Vsevolodov, O., Sirotyuk, I., & Terziev, S. (2019). Experimental studies of the kinetics of infrared drying of spent coffee grounds. Technology Audit and Production Reserves, 1(1(51), 4–10. https://doi.org/10.15587/2312-8372.2020.195863

Issue

Vol. 1 No. 1(51) (2020): Industrial and technology systems

Section

Mechanical Engineering Technology: Original Research

License

Copyright (c) 2020 Oleg Burdo, Igor Bezbakh, Serhii Shyshov, Aleksandr Zykov, Aleksander Gavrilov, Oleksandr Vsevolodov, Ilya Sirotyuk, Sergey Terziev

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.