Abstract
The work is dedicated to the calculation of energy costs for the realization of the process of convective drying of fruits and berries in a suspended layer. The energy consumption for the fan drive for organizing the air flow, providing the phenomenon of fluidization of fruits and berries, as well as the costs for supplying heat to the dehydration object have been calculated. The energy consumption was determined for various options of energy supply: using a heat pump and due to the operation of thermoelectric heaters (TEH). It is found that the largest proportion of the energy consumption for air circulation organization. It has been established that from the energy point of view, of all the investigated freons, the refrigerant R410 is the most efficient, the total energy consumption for dehydration of 1 kg of irgi berries with it is 7102 kJ, for honeysuckle - 9765 kJ / kg, for lingonberry - 7989 kJ / kg. Comparative analysis revealed that the use of a heat pump installation of convective drying fruits and berries in the fluidized bed reduces the power consumption by an average of 13% in comparison with drying by using heaters to heat the coolant.
Highlights
This work is devoted to the analysis of energy costs when using a heat pump in the processes of convective drying of fruits and berries.[1]
To compare the efficiency of using a heat pump instead of heating elements, the energy consumption for convective drying was calculated in the case of using heating elements for heating air
Total costs consisted of costs for heating and air heating elements on air circulation organization costs
Summary
This work is devoted to the analysis of energy costs when using a heat pump in the processes of convective drying of fruits and berries.[1] The use of energy-efficient plants and technologies for processing food raw materials allows to reduce this cost item, and the cost of the product, which is an important factor for increasing the competitiveness of manufacturing enterprises. Quite a lot of domestic works are devoted to the comparative analysis of energy costs when using certain methods of dehydration.[2,3] Most of the works show that modern innovative drying equipment can achieve high results in terms of energy savings through the use of heat pumps and refrigeration units. This work is devoted to the analysis of energy costs when using a heat pump in the processes of convective drying of fruits and berries. Some background information on the technological regimes adopted on the basis of studies conducted earlier.[4, 5, 6]
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