Experimental research of apparatuses for peanuts and cocoa beans roasting with rotating-pulsed fluidized bed

Georgi Djourkov,Dimitar Hadjikinov,P Mollov,G Ivanov,S Dragoev,G Kostov

doi:10.1051/bioconf/20224501005

Abstract

The physical parameters of two products widely used in the confectionery industry – peanuts and cocoa beans – have been studied. The hydrodynamic characteristics of these products, influencing the fluidized bed roasting regime, have been determined. The hydrodynamics of a rotating-pulsed fluidization of the cited materials has been examined. Dependences are derived for calculating the bed pressure drops and the initial fluidization velocity of the particles during rotating-pulsed creation of fluidization.

Highlights

Peanuts and cocoa beans are the main raw materials in the production of confectionery [1, 2]
The rotating-pulse supply of the heated air in the working chamber [9] provides additional advantages of the roasting apparatuses working on this principle:
The aims of this study were to experimentally determine the basic physical parameters of the selected products, as well as to derive dependences for calculating the minimum fluidization velocity and the pressure drop of the fluidized bed, which can be used to calculate devices operating on the principle of rotating-pulsed fluidized bed

Summary

Introduction

Peanuts and cocoa beans are the main raw materials in the production of confectionery [1, 2]. A important operation in the processing of these raw materials is roasting [3, 4]. The latter largely determines the aromatic and flavor features of the final product, the duration of storage and the release of volatile components with an unpleasant taste and odor [5]. Numerous apparatuses for roasting nuts and cocoa beans are known, and in recent years the most widely used devices are convective heating of products and those with a fluidized bed [6]. The technological advantages of fluidized bed roasters determine their wide distribution worldwide [7, 8]. The rotating-pulse supply of the heated air in the working chamber [9] provides additional advantages of the roasting apparatuses working on this principle:

Objectives

Methods

Results

Conclusion