Abstract

Treatment with pulse electric field is a promising method of preliminary preparation of oil-bearing material before further treatment. Experimental data was obtained in Kuban State Technological University (“Food and Chemical Technologies Research Center”) (Krasnodar). The author studied oil-bearing material rheological properties and assessed the influence of preliminary treatment with pulse electric field. Using mathematical tools and an experiment the author found out that plastic viscosity of pulp corresponds to oil viscosity which confirms the assumption about Bingham rheology made in the paper. Experimental works have shown that there is structure formation in the material that enters conveyor auger feeder. The author determined that there is an effect after treatment with pulse electric field as the structure of the material changed and critical shear stress decreased from 24.36 to 22.89 Pa for the samples which were treated with field having field intensity E = 8 kV/cm and number of pulses n = 300 during three seconds. Critical shear stress decrease due to the treatment with pulse electric field allows to use less energy for oil-bearing material transportation and crushing in case of pressing process. That factor is a positive complement to the existing effect of oil yield increase after preliminary preparation. The obtained parameters of the engineering model make it possible to forecast rheology of viscoplastic flow in wide range of shear strain rates in conveyor auger feeder as well as during treatment with pulse electric field.

Keywords

Rheology, oil-bearing material, pulse electric field, viscoplastic flow, engineering model, conveyor auger feeder

REFERENCES

1. Shorstkii I.A. Sovershenstvovanie processa extragirovaniya maslichnih materialov na osnove primeneniya electrofizicheskogo vozdeistviya. Diss. kand. tekhn. nauk [Extraction process development of oil materials based on electro physic treatment application. Cand. eng. sci. diss.], Krasnodar, 2016. 168 p.
2. Xiang B.Y. Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins. Dr. phil. sci. diss, Sainte-Anne-de-Bellevue, 2008. 177 p.
3. Podgornyy S.A., Koshevoy E.P., Kosachev V.S., Shalyahov A.A. Postanovka zadachi opisaniya perenosa tepla, massy i davleniya pri sushke [Statement of the task of describing heat transfer, mass and pressure during drying]. Novye tehnologii [New technologies], 2014, no. 3, pp. 20–27.
4. Podgornyy S.A., Meretukov Z.A., Koshevoy E.P., Kosachev V.S. Metod konechnykh elementov v reshenii zadach teploprovodnosti [The finite element method in solving problems of heat conduction]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tehnologiy [Bulletin on Voronezh State University of Engineering Technologies], 2013, no. 2(56), pp. 10–15.
5. Inglett G.E., Chen D., Liu S.X., Lee S. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT-Food Science and Technology, 2014, vol. 55, no. 1, pp. 148–156. DOI: 10.1016/j.lwt.2013.07.011.
6. Chel-Guerrero L., Barbosa-Martin E., Martinez-Antonio A., Gonzalez-Mondragon E., Betancur-Ancona D. Some physicochemical and rheological properties of starch isolated from avocado seeds. International journal of biological macromolecules, 2016, vol. 86, pp. 302–308. DOI:10.1016/j.ijbiomac.2016.01.052.
7. Akbulut M., Coklar H. Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels. Journal of Food Process Engineering, 2008, vol. 31, no. 4, pp. 488–502. DOI: 10.1111/j.1745–4530.2007.00162.x.
8. Savoire R., Lanoiselle J.L.,Vorobiev E. Mechanical continuous oil expression from oilseeds: a review. Food and Bioprocess Technology, 2013, vol. 6, no. 1, pp. 1–16.
9. Koshevoy E.P., Kosachev B.C., Meretukov Z.A. Teoreticheskoe rassmotrenie deformirovaniya materiala na vykhode [Theoretical consideration of material deformation at the extruder outlet]. Izvestiya vuzov. Pishchevaya tekhnologiya [News institutes of higher Education. Food technology], 2004, no. 5–6, pp. 86–88. DOI: 10.9734/IRJPAC/2014/9586.
10. Shorstkii I., Koh X.Q., Koshevoy E. Influence of Temperature and Solvent Content on Electrical Properties of Sunflower Seed Cake. Journal of Food Processing and Preservation, 2015, vol. 39, no. 6, pp. 3092–3097. DOI: 10.1111/jfpp.12574.
11. Shorstkii I.A., Koshevoy E.P. Otsenka effektivnosti ispolʼzovaniya impulʼsnogo elektricheskogo polya v protsessakh ekstragirovaniya maslichnykh materialov [Perspectives of pulsed electric field application for extraction processes of oil contain materials]. Nauchnyy zhurnal NIU ITMO. Seriya “Protsessy i apparaty pishchevykh proizvodstv” [ITMO University Scientific journal], 2017, no. 3, pp. 26–32.
12. Stanciu I. The Study Rheological Behavior of Sunflower Oil. International Research Journal of Pure and Applied Chemistry, 2014, vol. 4, no. 5, pp. 531.