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September 2026 (published: 07.09.2026)
Number 3(69)
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Thermal and functional-design parameters of equipment for nitrogen bubbling of sunflower oil
Fedorov Alexander V. , Volkov Sergey M., Kulpinov A.S., Alexander G. Novoselov, Alexey A. Fedorov
Keywords: food processing; bubbling; two-phase system; heat and mass transfer intensification; sunflower oil; gaseous nitrogen; submerged perforated sheet
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Thermal and functional-design parameters of equipment for nitrogen bubbling of sunflower oil
Analytical and experimental studies of the two-phase system "sunflower oil – gaseous nitrogen" under bubbling conditions have been carried out. The aim was to determine the numerical values of the functional parameters of a submerged perforated sheet (SPS) and the operating temperature, which improve the efficiency of fine purification of vegetable oils. The experiments were performed in a thermostated glass bubbling chamber with a volume of about 8 liters, shaped as a rectangular parallelepiped, equipped with a submerged sparger and replaceable SPS. Flat and spherical SPS with a diameter of 90 mm and orifice diameters of 2, 3, and 4 mm were studied. Using images obtained with a digital camera, the instantaneous number of rising bubbles in the control volumes was determined. As a criterion for evaluating the SPS performance during bubbling, the bubble disintegration coefficient Кd = was introduced – the multiplicity of increase in the number of bubbles compared to their free rise conditions. By experimental and analytical means, the position of the SPS at a height of 60 mm above the sparger outlet was determined, and the operating temperature of 105℃ was justified. The maximum Кd = 4.27 was obtained for a flat SPS with 3 mm orifices spaced 10–15 mm apart at a nitrogen flow rate of 0.8 L/min. Under these conditions, the main mass transfer characteristics between the gas and the liquid in the two-phase system – the total phase contact area and the phase contact duration – increased by 57% and 16%, respectively, compared to free bubble rise. Thus, the obtained results allow creating conditions for intensifying heat and mass transfer in technological equipment for the fine purification of vegetable oils from target microcomponents.
Keywords: food processing; bubbling; two-phase system; heat and mass transfer intensification; sunflower oil; gaseous nitrogen; submerged perforated sheet
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License