ISSN 2308-4057 (Print)

Foods and Raw Materials, 2018, vol. 6, no. 2

  ISSN 2310-9599 (Online)

Research Article DOI: http://doi.org/10.21603/2308-4057-2018-2-370-378

Open Access Available online at http:jfrm.ru

Dynamics of acousto-convective drying of sunflower cake

compared with drying by a traditional thermo-convective method
Aleksandr A. Zhilina,b,* , Aleksandr V. Fedorova, and Dmitry M. Grebenshchikovc
a
Khristianovich Institute of Theoretical and Applied Mechanics SB RAS,
Institutskaya Str. 4/1, Novosibirsk 630090, Russian Federation
b
Siberian State University of Water Transport, Schetinkina Str. 33, Novosibirsk 630099, Russian Federation
c
Ltd ‘N-8-T TECHNOLOGIC’
Koshurnikova Str. 61/2, Novosibirsk 630090, Russian Federation

* e-mail: [email protected]

Received April 24, 2017; Accepted in revised form August 31, 2018; Published December 20, 2018

Abstract: The article is devoted to the dynamics of sunflower cake drying in a fundamentally new acousto-convective
way. Unlike the traditional (thermo-convective) method, the method proposed allows extracting moisture from porous
materials without supplying heat to the sample. Thermo-vacuum drying helped to determine the absolute and relative
initial moisture for the analysed samples of the sunflower cake, which equaled 313.1% and 75.8%, respectively. The
kinetic curves for drying by thermo- and acousto-convective methods were obtained and analysed. A study of the
acousto-convective drying of sunflower cake showed that the rate of moisture extraction depended on the resonating
frequency, while there is an optimal mode in which drying proceeds from two to three times more intensively. In
thermo-convective drying of sunflower cake, increasing the temperature of the drying stream twice (from 74.2°C to
127°C) reduces the duration of drying to a final absolute humidity of 40% three times. Comparing the thermo-
convective and acousto-convective drying methods showed that twice as much moisture was removed from the samples
dried by the (ACDP) with a flow frequency of 790 Hz and at room temperature for a 30-minute interval as with thermal
convective drying with a working flow temperature of 127°С. The relaxation mathematical model used to describe the
drying phenomenon and the experimental data for sunflower cake drying allows obtaining the quantitative parameters
characterizing different modes and methods of drying the samples under study. The article analyses a discrete drying
regime that contributes to increasing the efficiency of the acousto-convective mode of moisture extraction.

Keywords: Acousto-convective drying, thermo-convective drying, porous materials drying, moisture extraction

Please cite this article in press as: Zhilin A.A., Fedorov A.V., and Grebenshikov D.M. Dynamics of acousto-convective drying of
sunflower cake compared with drying by a traditional thermo-convective method. Foods and Raw Materials, 2018, vol. 6, no. 2,
pp. 370–378. DOI: 10.21603/2308-4057-2018-2-370-378.

INTRODUCTION Sunflower is the second in the world in terms of

Sunflower is an agricultural oilseed crop, which output level in production of vegetable oil from oilseeds.
ranks third in the world in terms of production volumes As part of processing sunflower seeds into sunflower oil,
following peanuts and soybeans [1]. The main product the feedstock passes through a number of technological
made from sunflower is sunflower oil, which is used in stages, with some of the raw material becomes included
the food industry for cooking and foods. In addition to into the final product, i.e. oil, and some part turns into
sunflower oil, sunflower flour is produced from waste. The sunflower oil obtained is the main commercial
sunflower as well; its nutritional properties are of great product that makes profit. On the other hand, waste
significance to humans as both a source of protein [2] products have to be disposed of, which leads to higher
and a powerful antioxidant [3]. It is also noteworthy that prices for the main products. One of the ways to reduce
currently people all over the world are actively the cost of the main products is the recycling of
discussing ideas on transition from mineral energy production waste and the subsequent use of by-products in
sources to renewable ones, including sunflower oil. So, livestock breeding and agriculture. One such product is
[4–7] deal with the study of diesel fuel production from sunflower seed cake, which forms the basis of protein
sunflower oil. dishes for feeding cattle [8] and small ruminants [9].

Copyright © 2018, Zhilin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to
remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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A cake appears resultant from the subsequent weighing data were processed to evaluate the current
processing of the sunflower meal. Obtained by moisture contents. The thermo-vacuum drying
processing, the product is a biological material, with continued until the current moisture of the samples
relative moisture of about 80%. The high moisture with a large initial mass was higher than the current
content in the biological material does not allow moisture contents of the samples with a smaller initial
storing it for a long time with the proper quality, which mass. Totally thermo-vacuum drying of the control
entails the loss of its useful properties. Therefore, to portions of sunflower cake lasted 24 hours. Table 1
preserve all useful properties and characteristics of presents the experimental data on weight results after
cake, the moisture content in the material must be thermo-vacuum drying.
significantly reduced. In addition, the removal of Two expressions are used to evaluate the initial
excess moisture from the product contents will moisture: the first, for an absolute moisture (W); and
considerably reduce the weight of the final material. the second, for relative (w). The absolute moisture is
To drain the cake, a traditional thermo-convective calculated as a ratio of the moisture content to the mass
approach is used [10, 11], which engages applying the of the absolutely dry material, using the following
hot, dried air stream to the material. This study formula:
proposes an alternative approach for cake drying, based
on placing the material to be drained into a high- m  m0
W  100% , (1)
intensity acousto-convective flow. This technology has m0
proved a noticeable intensification of moisture
extraction from various porous biomaterials, such as and the relative moisture is calculated as a ratio of the
meat [12], rice [13, 14], and pine nut [15] and mass of moisture to the current mass of the material
inorganic materials, such as granular silica gel [16, 17], under study:
cellular aerated concrete [18], wood [19], etc. One of m  m0
the main advantages of this technology is avoiding w  100% , (2)
m
heating of the material to be drained, i.e. drying takes
place at a room temperature [20]. In addition, the where m is the current mass of the wet sample, m0 is
drying process is accelerated. the mass of the test sample in an absolutely dry state,
This work is focused on experimenting with i.e. the data obtained after the thermo-vacuum drying
moisture extraction from sunflower cake when drying experiments. The calculated values of the absolute and
by the acousto-convective method using a small ACDP relative moisture according to formulae (1) and (2) are
developed by Insfitute of Theoveticol and Applied presented in Table 1.
Mechanics, Siberian Branch of Russian Academy of Resulting from the analysis of thermo-vacuum
Sciences (ITAM SB RAS) and comparing the results drying of the sunflower cake samples, the initial
with ones for the thermo-convective drying method. moisture content of the test material was determined.
The averaged value of the initial moisture for the three
RESULTS AND DISCUSSION control samples was W = 313.1% or w = 75.8%. The
Thermo-vacuum drying of the sunflower cake. reported moisture value was taken as the initial W0 (w0)
Experiments to analyse the dynamics of heat and mass in all subsequent experiments with the sunflower cake.
transfer in a sunflower cake require the data on the Acousto-convective drying of sunflower cake.
initial moisture content. To obtain them, a special study The acousto-convective drying of the sunflower cake
of the dried material in a vacuum oven CHBC- was carried out on the acousto-convective drying plant
4,3.4,3.4,9/3U24n was carried out. Three control (ACDP) of ITAM SB RAS. The ACDP flow-chart is
portions with different initial masses were prepared, shown in Fig. 1. The ACDP operation is based on a
which differed approximately two and four times from gas-jet radiator of the Hartmann type [21, 22].
the initial mass of the first sample. Table 1 shows the The samples of the sunflower cake were placed in a
numerical values of the initial mass of the prepared tight gauze sleeve to prevent the loss of fine fractions
samples before placing in a vacuum drying oven. of the material. The resulting material was placed in a
A heating temperature of 50°C, maintained cylindrical container made of a metal stainless mesh
automatically throughout the experiment, was applied with a cell size of 0.7 x 0.7 mm and a wire thickness of
with the view to increasing the productivity of the 250 μm. The loaded container was closed and fixed to
vacuum drying using a temperature controller. After the substrate with screws. The assemblage was placed
the target temperature was reached within the drying in the working part of the ACDP and fixed in it with a
chamber, three prepared control portions were loaded fastening system.
into the vacuum drying cabinet. Then, a vacuum pump The experiments were conducted in a heated room
was activated; the air pressure in the drying chamber with an ambient temperature of 25.1°C, a moisture of
was reduced to 100 Pa. 16.7% (3.9 g/m3), and a dew-point temperature of
After a preset time interval, the vacuum pump was 1.5°C. The moisture temperature meter IVTM-7 MK-S
deactivated, and the dried samples were briefly recorded the temperature and humidity of the air.
removed from the drying chamber for control The ACDP was first started without the material.
weighing. The weighing was carried out by the After the process stabilisation, parameters of the
electronic laboratory scales AND EK 610i with a generated acousto-convective flow were registered in
maximum weight of 600 g and 0.01 g readability. The the working part of the ACDP. The working flow

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temperature in the ACDP tract equaled 18.8°C. During by 10%. When switching to the next mode of
the experiments, the parameters of the working flow insonation by a working flow with a frequency of
varied depending on the initial data being set, but the 790 Hz, there is a significant intensification of moisture
pressure in the ACDP prechamber was kept constant removal, so the absolute moisture for the same half-
by means of a precision airflow adjustment system. hour decreases by 185%, and the relative one by 20%.
The static pressure in the ACDP prechamber for all the
experiments was P0 = 4.7 atm. Table 1. Thermo-vacuum drying of the sunflower cake
In this study, three modes of the ACDP operation samples
were chosen by an analogy with [12]. The first
operating mode of the ACDP is realised at a resonator № m, g m0, g W, % w, %
depth of 300 mm, with the generated stream frequency 1 19.88 4.86 309.05 75.55
of 270 Hz and intensity of 182 dB. The amplitude- 2 40.34 9.78 312.47 75.76
frequency characteristics (AFC) of the mode are shown 3 81.61 19.54 317.66 76.06
in Fig. 2. The second mode is achieved by decreasing
the depth of the resonator to 80 mm, while the
frequency of the working flow increases to 790 Hz at
an intensity of 175 dB, its AFC is shown in Fig. 3. The
third mode corresponds to the zero position of the
resonator, that is, the flow goes around the barrier,
having no pronounced resonant frequency, and the
intensity equals 130 dB.
Figs. 4 and 5 present the processed results on the
dynamics of moisture extraction from the sunflower
cake samples during the acousto-convective action on
them under different operating conditions of the
ACDP. These figures show that a 30-minute drying by
a flow with operating parameters corresponding to the
background mode decreases the absolute moisture
content of the material by 94%, and the relative
moisture by 7%. For the same time interval, the drying Fig. 1. The ACDP flow-chart: 1 – prechamber,
mode with a frequency of 270 Hz decreases the 2 – resonator, 3 – working part, 4 – static pressure
absolute moisture by 117%, and the relative moisture gauge, 5 – sensor LH-610, 6 and 7 – adjusting pistons.
P', B

f, Hz

Fig. 2. The AFC of the working flow at a resonator depth of 300 mm.

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P', B

f, Hz

Fig. 3. The AFC of the working flow at a resonator depth of 80 mm.

Thus, when the material is insonated at a frequency

300 of 790 Hz, the moisture removal is twice as large as
when it is insonated at 270 Hz and three times, if there
is no resonant frequency in the working flow.
1 Comparing the results of insonation at a frequency of
240
W, %

270 Hz and without a resonant frequency shows that

2 the mode with a resonant frequency of 270 Hz extracts
180 water 1.5 times faster than in the background mode.
3 The obtained result confirms that resonance intensifies
moisture extraction from porous materials, in which the
120 resonant frequency value has a significant effect on the
0 10 20 30 rate of the moisture removal.
t, min The understanding of the acousto-convective drying
of porous materials is still incomplete today. One of the
1 – background 2 – 270 Hz 3 – 790 Hz possible mechanisms describing the physics of
extracting moisture from a porous material in a high-
Fig. 4. The absolute moisture change for the sunflower intensity acoustic field is presented in [19]. It applies
cake during acousto-convective drying by different the heterogeneous media mechanics to simulate
modes. acousto-convective drying. The mathematical model
takes into account the difference of speeds and phase
77 pressures in the porous skeleton and the liquid filling it
and satisfactorily describes the initial stage of the
1 drying process (as revealed by the verification of the
70 numerical data obtained in the appropriate
w, %

2 experiments). Asaresult, the difference of sound speeds

in the skeleton of a porous body and the water caused
63 compression waves, which travel in a solid body and
3 squeeze out liquid onto its surface.
Thermo-convective drying of sunflower cake.
Traditionally, the sunflower cake is dried by the thermo-
56
convective method, which is based on heat input to the
0 10 20 30 material, and thus it is necessary to compare the results
t, min for the acousto-convective drying dynamics with the
Hz ones for the traditional drying. To achieve that, the
1 – background 2 – 270 Hz 3 – 790 Hz
experiments were conducted with the help of an
Fig. 5. The relative moisture change dynamics in the experimental stand where the sunflower cake was dried
sunflower cake during acousto-convective drying by with a thermo-convective flow. The heat flow was
different modes. produced by a thermal gun ETV–4.5/220 T with a

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nominal heating capacity of 4.5 kW and a flow rate of The weight experiment results for the both modes
7.6 mps. The heat gun has two modes: the first mode has of thermo-convective drying were processed and
the minimum temperature of the heat flow; the second presented in Figs. 6 and 7. Fig. 6 demonstrates that
one has the maximum temperature of the heat flow. The draining the samples to an absolute moisture of 40% at
experimental stand launching and the process a heat flow temperature of 127°C took 140 min, and at
stabilisation were carried out without the material. After a temperature of 74.2°C took 460 min. Thus, doubling
the process was stabilised, the heat flow temperature at the temperature of the drying stream led to the
the exit from the heat gun was recorded 74.2°C for the acceleration of drying almost by three times, and
first mode and 127°C for the second mode. consequently to cutting down the drying time. This
The sunflower cake samples, previously put in the acceleration derived from a change in the
gauze hose, were placed in the center of the heat flow dehumidification mechanism, with a temperature
from the heat gun. Every five minutes the samples
below the boiling point, the moisture was extracted in
were removed from the heat flow and weighed. The
small droplets, and with temperatures above the boiling
experiment duration for the thermo-convective drying
by the first and second modes was different. point, in steam.

340 85

240 1
60

w, %
W, %

1 2
140 35
2

40 10
0 100 200 300 400 0 150 300 450
t, min t, min
127°C
127°C 1 – 74.2°C 2 – 127°C T = 1 – 74.2°C 2 – 127°C T = 74.2°C

Fig. 6. Change in the absolute moisture content of the Fig. 7. Change dynamics for the relative moisture
sunflower cake during thermo-convection drying with content in the sunflower cake when dried by a thermo-
a flow at different temperatures. convective flow at different temperatures.

320 76

270 3 1
1 71
3
W, %

w, %

220 66
4
4 5 2
170 5 2 61

120 56
0 10 20 30 40 0 10 20 30 40
t, min t, min
1 – 74.2°C 2 – 127°C 3 – background and 18.8°C 1 – 74.2°C 2 – 127°C 3 – background and 18.8°C
4 – 270 Hz and 18.8°C 5 – 790 Hz and 18.8°C 4 – 270 Hz and 18.8°C 5 – 790 Hz and 18.8°C

Fig. 8. Modes and methods of drying compared by the Fig. 9. Modes and methods of drying compared by the
change of the absolute moisture in the sunflower cake. change of the moisture content in the sunflower cake.

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320 Therefore, the correct resonant frequency for the

working flow can increase the efficiency of acousto-
1 convective drying of sunflower cake, as shown by this
240 case, almost twice, while the power input remains
unchanged. If there is no resonance in the working
W, %

2 acousto-convective flow or for some reason it

160 3 disappears, the difference in drying dynamics
becomes even more significant; in this study it
amounted to almost 2.7 times by the 30th minute
4 of the test.
80
An interval mode of acousto-convective drying.
0 15 30 45
The experimental results obtained for acousto-
t, min convective drying show ed that within the first
1 – 270 Hz 2 – 270 Hz 3 – 790 Hz 4 – 790 Hz 15 minutes the moisture extraction dynamics had a
significant nonlinearity. So within the first three
minutes, the absolute moisture in mode 1 decreased by
Fig. 10. Moisture extraction dynamics for the 31.0%, and in mode 2 – by 34.2%; for the second three
sunflower cake samples during acousto-convective minutes in mode 1 – by 13.5%, and in mode 2 – by
drying with an hour-long pause. 22.5%; for the third three-minute interval in mode
1 – by 10.4%, in mode 2 – by 20.3%; the fourth three-
In Fig. 7, the characteristic curve of the moisture minute interval led to a moisture decrease in mode 1 by
yield from the sample to be dried shows that the 10.3%, and in mode 2 – by 18.4%; in the fifth three-
required final relative moisture of 10% can be achieved minute interval, the moisture reduction in mode 1 was
by thermo-convective drying of the sunflower cake 9.2%, in mode 2 – 17.0%. Thus, within the first
with the second temperature mode of 127°C for 15 minutes the loss of absolute moisture for the sample
195 min (3.25 h). To assess the two temperature in mode 1 equaled 74.4%, and in mode 2 – 112.5%.
modes, we compared the time when the samples reach During the second fifteen-minute interval, the
relative moisture of 30%. In the first mode, the moisture content of the samples decreased linearly, the
required moisture was achieved for 450 minutes average value for the five three-minute intervals in mode
(7.5 hours), in the second, it took only 135 minutes 1 was 8.6%, in mode 2, 14.4%. For the second fifteen-
(2.25 hours). Consequently, the previously determined minute interval, the absolute moisture value in mode
ratio of one to three holds true. 1 decreased by 42.9%, and in mode 2 – by 72.1%, that
Comparing dynamics of drying sunflower cake is, the efficiency of moisture yield decreased for mode
by acousto- and thermo-convective modes. To 1 by 1.7 times, and for mode 2, by 1.6 times. This trend
implement the obtained results in a production facility, shows that all subsequent fifteen-minute intervals will
it is necessary to compare the dynamics of the result in an even slower drying. To increase the
sunflower cake drying by acousto- and thermo- efficiency of acousto-convective drying, it is worthwhile
convective modes at different temperatures. Figs. 8 and to remove the dried samples from the ACDP after thirty
9 present the curves for moisture extraction from the or fifteen minutes and allow those to stand at a room
sunflower cake samples during the first 30 minutes of temperature, so that the moisture can redistribute inside
drying. The slowest is thermo-convective drying at the test material, as shown in [12, 13].
74.2°C for a specified time interval, the moisture loss is This study included experiments on the interval
28.4% (1.8%). A faster moisture yield was recorded for drying of the sunflower cake in which the material to
acousto-convective drying by a background mode at be dried was held outside the acousto-convective flow
18.8°С, half an hour process resulted in the moisture for an hour. After the withstanding, the samples were
loss of 94.4% (7.2%). Even faster was thermo- placed in the ACDP, operating in the same mode as
convective drying by the second mode at 127°C, for before the removal of the material from the tract of the
30 min the moisture decreased by 113.1% (9.1%). working part. The study results, for the ACDP
Acousto-convective drying with a resonance frequency operating in the first and second modes are shown in
of 270 Hz and a flow heat of 18.8°C provided similar Fig. 10. Acousto-convective drying in the first mode
parameters, in particular 117.3% (9.6%). The fastest shows considerable intensification after one-hour
drying of the sunflower cake was realized by the withstanding; so within the first three minutes the
acousto-convective method with a resonance frequency sample lost 17.6% in absolute moisture, within the
of 790 Hz and a temperature of 18.8°C; the ACDP second – 10.8%, within the third – 9.8%, and within
functioning for half an hour accounted for the moisture the fourth – 9.1%. Within the fifth three-minute
loss of 184.3% (19.5%). Thus, the conducted interval of insonation, the moisture loss equaled 8.3%,
comparison demonstrated that the acousto-convective which is less than the average value obtained earlier in
drying method is twice as efficient as the traditional the drying linear interval for this mode. The total
thermo-convective method. Moreover, [23] shows that moisture yield after one hour withstanding for the first
power input is reduced by a half. Beyond doubts, these mode was 55.6%, i. e. the efficiency gain amounted to
results are indicative of a considerable practical 12.7%. For the second mode of acousto-convective
importance for the existing industry. drying, the efficiency gain held true only within the

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first two three-minute intervals; so in the first three 320

1
minutes, the absolute moisture dropped by 20.5%, and
in the second – by 14.4%, which compares well to the 280
3
average value for the second fifteen-minute area
described earlier for the corresponding operating mode 240

W, %
2
of the ACDP.
200
This resulted in the optimal flow-process chart for 5 4
acousto-convective drying of sunflower cake, which 160
consists of two technological operations: drying in the
ACDP for 15 minutes, and withstanding at the room 120
temperature for an hour. As the flow-process chart 0 10 20 30
demonstrates, no heat is applied to the material to be
drained throughout the test drying. The flow t, min
temperature is similar to the initial one. (1) – 74.2°C (2) – 127°C (3) – background and 18.8°C
Mathematical description of the experimental (4) – 270 Hz and 18.8°C (5) – 790 Hz and 18.8°C
data for sunflower cake drying. The mathematical
processing of the kinetic curves obtained in the Fig. 11. Mathematical description of the experimental
moisture extraction experiments for the sunflower cake data.
was carried out by means of a linear relaxation
equation, which had the following form: Table 2. Relaxation time for drying various materials
in the ACDP
dW WK  W
 . (3)
dt  no Material Relaxation time, min Reference
1 pine nuts 20 [15]
The determined value of the initial moisture served 2 pine nut shell 7.5 [15]
the initial condition for Eg. (3) 3 pine nut kernel 13 [15]
4 sorbent 18–50.6 [16]
when t  0 , W  W0 . (4) 5 tube assembly 9 [24]
along the flow
6 tube assembly 6 [24]
Here, W0 is the initial moisture, WK is the final across the flow
equilibrium moisture, and τ is the relaxation time of the 7 meat fiber 10 [12]
moisture extraction. The formulated Cauchy problem 8 cellulous gas- 18 [18]
in Egs. (3) and (4) has an analytic solution in the form: concrete
9 sunflower cake 15–40 this study
W  WK  W0  WK e t  . (5) CONCLUSIONS
The processing results for the experimental data are (1) With the help of thermo-vacuum drying, the initial
shown in Fig. 11. Here, solid and dashed lines absolute and relative moisture contents were
represent the results of numerical calculations obtained determined for sunflower cake as 313.1% and 75.8%,
with the help of Eg. (5) with optimally selected values respectively.
of τ for the acousto- and thermo-convective drying (2) If the sunflower cake was dried by acousto-
modes, respectively. The fastest moisture extraction, convective method at a room temperature (18.8°C), a
realized by acousto-convective drying at a frequency of resonating frequency intensified moisture extraction.
(3) There was determined the quantitative proportion
790 Hz and a temperature of 18.8°C, has a minimum
associating the released moisture contents with the
relaxation time of 15 minutes. The next efficient mode
sunflower cake acousto-convective drying in different
of acousto-convective drying at a frequency of 270 Hz
operating modes of the ACDP within 30 minutes:
and at a temperature of 18.8°C has a relaxation time
 at a frequency of 790 Hz and 270 Hz as 2:1;
30 min. The third place in efficiency is held by the
 at a frequency of 790 Hz and the background as 3:1;
mode of thermo-convective drying at a temperature of
and;
127°С: it has a characteristic relaxation time of 35 min.
 at a frequency of 2 70 Hz and the background as
The fourth in efficiency is the background mode of
1.5:1.
acousto-convective drying at a temperature of 18.8°C, (4) As demonstrated, doubling the temperature of the
with τ = 40 min. The slowest moisture extraction from thermo-convective flow drying the sunflower cake
the sunflower cake by thermo-convective drying at (from 74.2°C to 127°C) reduced the duration of drying
74.2°C has a relaxation time of 180 min, or 3 hours. to a final absolute moisture of 40% by three times.
To compare quantitatively the determined (5) The comparison of thermo-convective and acousto-
relaxation intervals for the sunflower cake drying convective drying methods showed that within a
process in the ACDP, there was compiled a summary 30-minute interval the samples dried in the ACDP with
Table 2, which presents the results of acousto- a working flow frequency of 790 Hz and at a room
convective drying for other materials. It is obvious ly temperature yielded moisture twice as much as the
that the relaxation times agree well with other samples dried by thermo-convective method with a
materials. working flow temperature of 127°С.

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(6) The optimal flow-process chart was constructed ACKNOWLEDGEMENTS

for interval drying mode of the sunflower cake as The authors appreciate the participation of the
consisting of two repetitive technological operations. Siberian Sfate University of Water Transport students
(7) The mathematical relaxation model describing the E. A. Golubev and A. A. Elgin in experimental drying
drying process and the experimental data for sunflower
of sunflower cake.
cake drying allowed obtaining quantitative parameters
that characterised different methods and modes of
FUNDING
samples.
The study was carried out with the financial support
CONFLICT OF INTEREST of the Russian Foundation for Basic Research and the
The authors have no conflict of interest to declare. Government of the Novosibirsk Region within the
framework of the scientific project No. 17-48-540805.

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ORCID IDs
Aleksandr A. Zhilin http://orcid.org/0000-0003-3731-7581

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