SVIBOR - Project code: 4-07-016

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

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Project code: 4-07-016


Heat and Mass Transfer in Food Producion Processes


Main researcher: TRIPALO, BRANKO (50483)


Assistants
Type of research: applied
Duration from: 03/01/91. to 03/01/96.
Papers on project (total): 110
Papers on project quoted in Current Contents: 3
Institution name: Prehrambeno-biotehnološki fakultet, Zagreb (58)
Department/Institute: Department of process engineering
Address: Pijerottijeva 6
City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (0)1 440 050
Fax: 385 (0)1 418 230
E-mail: btripalo@mapbf.pbfrng.hr
Summary: Investigations have been carried out with raw materials (fruit and vegetables) cut into regularly shaped pieces. Particle size distribution and mean particle diameter in the solid mass were determined as well as the basic chemical composition.The raw material was prepared by blanching. Drying was carried out in laboratory drier. Experimentals under way are connected with heat and mass transfer during the extrusion of cereals, shugar beet pulp and natural and modified starches. The effect of the way in which raw material are prepared on extrusion is analyzed. By obtaining the fundamental working parameters such as temperature,pressure in individual segments and so on, and by valorization of the product, the optimal working conditions are established.

Keywords: heat and mass transfer, drying, extrusion

Research goals: Taking into consideration the investigations about the behaviourof the bed, and heat transfer and the analogy between thetransfer of heat and mass,an analysis of the transport ofmoisture in the material during drying is under and form it to the heating medium (hot air). Integrating the data obtained and the results of the valorization of each product an optimal choice of drying plant for any singleproduct or group of would be performed, and the capital andrunning costs would be established. The effect of the way in which starch are prepared on extrusionis analyzed.By obtaining the fundamental working parameters, andby valorization of the product, the optimal working conditionsare established.
Other information about the project.
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