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Modeling of the Saturation Reactor in the Production of Pumpkin Candied Fruits

The innovative and nanotechnologies in the chemical and food industries
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 202–204

DOI: https://doi.org/10.23939/cte2019.01.202

Authors

First and Last Name Academic degree E-mail Affiliation
Iryna Huzova Ph.D. iryna.o.huzova [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine
Volodymyr Atamanyuk Ph.D. atamanyuk [at] ukr.net Lviv Polytechnic National University
Lviv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 08.04.2019 - 11:21
Abstract

With the help of the universal simulation program ChemСad, an isothermal saturation reactor for sugar pumpkin particles was modeled, which operates under the constant concentration of sucrose in syrup and simultaneously increases the concentration of sucrose in candied fruits. Concentration of sucrose and the level of liquid in the reactor is not changed.

Keywords
saturation reactorbubbleisothermalmixing modesimulationcandied fruit
References

[1] I. Huzova, V. Atamanyuk, “Modelyuvannya izotermichnoho reaktora dlya nasychennya sakharozoyu tsukativ z harbuzy,” Naukovi pratsi, vol. 82, no. 1, 2018.

First published Full Text (08.04.2019 - 11:21)
Official paper