Modelling energy savings in chicken meat osmotic dehydration process

被引：1
|
作者：
Filipovic, Vladimir [1 ]
Petkovic, Marko [2 ]
Filipovic, Ivana [1 ,3 ]
Filipovic, Jelena [4 ]
机构：
[1] Univ Novi Sad, Fac Technol, Bul Cara Lazara 1, Novi Sad, Serbia
[2] Univ Kragujevac, Fac Agron, Cara Dusana 34, Cacak, Serbia
[3] SP Lab, Ind 3, Becej, Serbia
[4] Univ Novi Sad, Inst Food Technol, Bul Cara Lazara 1, Novi Sad, Serbia
来源：
INTERNATIONAL CONFERENCE ENERGY EFFICIENCY AND ENERGY SAVING IN TECHNICAL SYSTEMS (EEESTS-2019) | 2019年 / 104卷
关键词：
KINETICS; AGENT;
D O I：
10.1051/e3sconf/201910401005
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
Osmotic dehydration is a low energy demanding process, and in order to investigate and estimate the energy efficiency of the osmotic dehydration process, convective drying is taken as a base treatment for comparison. Obtained energy savings data of the osmodehydration process are used to develop mathematical models of the energy savings of the process. Results showed that maximal quantity of heat saved, indicated on high levels of energy efficiency of chicken meat osmodehydration process, while both technological parameters statistically significantly influenced process energy efficiency. The developed mathematical the model, allows good prediction of the quantity of heat saved based on applied technological parameters.
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收藏
页数：6
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