Modeling of process and operating modes for efficient selective disintegration in coriander seed grinding

   Introduction. In increasing the production of essential oil from coriander seeds, an important role is given to reducing indirect losses from crushing, especially during harvesting and processing of the crop, since the content of crushed and damaged seeds reduces the sowing and food qualities of essential oil from coriander seeds.

   The goal of the research is to establish the relationship between the strength of the seed, the forces acting on it and the deformations occurring in it in order to find out what value of force action can be considered acceptable for coriander seeds.

   The Research methods. Experimental studies were carried out on the Structurometer ST-2 texture analyzer. It allowed to implement both simple and complex multi-stage methods for analyzing virtually any type of product in automatic mode, while the user had the ability to independently compile them, adjusting both the speed of the indenter and the speed of loading the product. The course of the analysis with the construction of corresponding graphs was displayed in real time on a personal computer, while the user had the ability to comprehensively process the results obtained.

   The Results. The diagram of seed compression has been given, and the destructive deformation, as well as the loads acting on it, are established. Coriander seeds of all varieties are assumed to be spherical. The sphericity values for different humidity levels vary from 0.820 to 0.867 [1, 2]. The dependence of the impact force on the destructive capacity of the grinder working element significantly depends on the modulus of elasticity and allows determining the critical force that destroys the grain during force contact. Knowing the destructive load and comparing it with the morphology of the internal structure of coriander seeds, it is possible to grind the seed mass in stages and selectively, varying access to the essential oil and oil-bearing areas, selectively isolating the most valuable and thermolabile essential oil components of the coriander seed mass, isolating them at the first stage of the preparation process for extracting these substances from coriander seeds due to selective cryodesintegration of the seed mass.

   Conclusions. As shown in [3], the dependence of the deformation and maximum pressure in the contact plane on the compression force of the seeds has been modeled experimentally on a texture analyzer - Structurometer ST 2, which has made it possible to obtain numerical values of the Poisson ratio and Young's modulus for elastic deformation of the coriander seed mass.

1. Yalcın Coskuner, Ersan Karababa. Physical properties of coriander seeds (Coriandrum sativum L.) // Journal of Food Engineering. 2007. No. 80. P. 408-416.

2. Sterekhova N.V., Meretukov Z.A. Prospects for the use of selective disintegration as a preparation of plant raw materials for extraction // New technologies. 2019. No. 4. P. 56-63. (In Russ.).

3. Experimental model of coriander seed crushing [Electronic resource] / Sterekhova N.V. [et al.] // New technologies / Novye tehnologii. doi: 10.47370/2072-0920-2024-20-3-86-93 (In Russ.).

4. Goodyer J. Theory of elasticity / trans. from English. Timoshenko S.P. Moscow: Nauka, 1975. 576 p. (In Russ.).

5. Meretukov Z.A., Koshevoy E.P. Physicochemical mechanics of pressing oilseeds : a monograph. Krasnodar: Dom-Yug, 2012. 182 p. (In Russ.).

6. Bochkarev N.I., Zelentsov S.V., Moshnenko E.V. Morphology, taxonomy, breeding methods and characteristics of coriander varieties // Oilseed crops. 2014. No. 2. P. 159-160. (In Russ.).

7. Mohsenin N.N. Physical properties of plant and animal materials. New York: Gordon and Breach Science Publishers Inc, 1980. P. 51-87.

8. Diederichsen A. Coriander (Coriandrum sativum L.) promoting the conservation and use of underutilized and neglected crops, 3. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, 1996. P. 1-82.

9. Butova S.V., Sedova O.S. Analysis of thermophysical properties of oilseeds // Voronezh State Agrarian University named after Emperor Peter I. 2019. P. 53-58. (In Russ.).

10. Ksandopulo S.Yu. Quality of coriander fruits arriving at Ust-Labinsk EMEC of JSC Florentina // News of universities. Food technology. 2000. No. 1. P. 94-95. (In Russ.).