CRAFT TECHNOLOGIES:
MODELING OF AN INNOVATIVE PROCESS OF ONION PEELING

Oleh TERESHKIN

Kharkiv National University named after V.N. Karazin, Kharkiv

https://orcid.org/0000-0002-5265-4087

Volodymyr DUB

Central Ukrainian National Technical University, Kropyvnytskyi

https://orcid.org/0000-0002-2078-4426

Dmitro HORIELKOV

Kharkiv National University named after V.N. Karazin, Kharkiv

https://orcid.org/0000-0002-9315-9322

Olena HORIELKOVA

TF Group LLC, Kharkiv

https://orcid.org/0000-0001-8788-650Х

DOI: http://doi.org/10.34025/2310-8185-2025-4.100.14

Keywords: onion, cleaning quality, resource saving, mathematical model.

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Summary

Craft technologies for food processing and production have become widespread in our country. It is necessary to conduct a number of comprehensive studies of the processes of purification of various types of fruit and vegetable raw materials as a set of methods of processing, manufacturing, and changing properties during the production of craft food products. The article is devoted to the development of a mathematical model of the process of processing onions during their cleaning for the theoretical substantiation of the optimal mode of product movement in a drum device, taking into account the coefficient of friction, the angle of natural bevel of the product layer and the size of the drum load. The article substantiates the rational technical characteristics of the apparatus for cleaning onions using a new methodology for calculating the required drive power of the centrifugal drum and the limit frequencies of its rotation in the optimal mode depending on the filling factor.

For the first time, equations for calculating the boundary modes of motion when moving in a drum were obtained, which explicitly took into account the friction coefficient, the angle of natural bevel of the product layer, and the amount of drum loading. A methodology for determining the optimal drum speed has been developed.

The design of an apparatus for combined onion peeling has been developed and substantiated, and the main modes of its operation have been determined. A new methodology for calculating the required power of the centrifugal drum drive and the limit frequencies of its rotation in the optimal mode depending on the filling factor is proposed. The increase of technological parameters of the combined processes of peeling vegetables with the use of innovative equipment and its economic effectiveness is determined.

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Biographies of authors:

Oleh TERESHKIN,

Kharkiv National University named after V.N. Karazin

Doctor of Technical Sciences, Professor,

Professor of the department of hotel and restaurant business

and food technology

Volodymyr DUB,

Central Ukrainian National Technical University

Candidate of Technical Sciences, Associate Professor,

Associate Professor of the Department of Entrepreneurship

and Hotel and Restaurant Economics

Dmitro HORIELKOV,

Kharkiv National University named after V.N. Karazin

Candidate of Technical Sciences, Associate Professor,

Associate Professor of the Department of hotel and restaurant business

and food technology

Olena HORIELKOVA,

TF Group LLC, Kharkiv

Process Engineer

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