Energy and material balance of the osmotic dehydration with evaporation and osmotic solution recirculation
2011
Kuljanin, T., Faculty of Technology, Novi Sad (Serbia) | Mišljenović, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Lević, Lj., Faculty of Technology, Novi Sad (Serbia) | Jevrić, L., Faculty of Technology, Novi Sad (Serbia) | Pejić, D., Faculty of Technology, Novi Sad (Serbia)
Faculty of Technology in Novi Sad (Serbia) developed a new method of osmotic dehydration of fruits and vegetables where the process of osmotic dehydration is followed by evaporation and the recirculation of osmotic solution. The process is carried out in several cycles and the osmotic solution is heated only in the first cycle. Moisture that exceeds the osmotic solution during osmotic dehydration of fruits and vegetables, in next stage is removed by evaporation. In order to prepare the energy-sustainable and economically effective production, an analysis of mass and energy balance of one complete cycle was performed. Energy model of evaporation of osmotic solution with the possibility of utilization of waste heat for heating other parts of the plant is shown. We used the solution of sugar beet molasses as an osmotic solution due it’s favorable nutritional and microbiological properties.
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