Cargando…

Ways to Improve the Efficiency of Devices for Freezing of Small Products

It has been established that one of the main problems in the technology of the production of loose food products is the sticking of vegetables or fruits into one block. It has been proven that one of the steps to solve this problem is the use of berries, fruits, or vegetables during freezing in the...

Descripción completa

Detalles Bibliográficos
Autores principales: Bazaluk, Oleg, Struchaiev, Nikolai, Halko, Serhii, Miroshnyk, Oleksandr, Bondarenko, Larysa, Karaiev, Oleksandr, Nitsenko, Vitalii
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000166/
https://www.ncbi.nlm.nih.gov/pubmed/35407745
http://dx.doi.org/10.3390/ma15072412
_version_ 1784685367953195008
author Bazaluk, Oleg
Struchaiev, Nikolai
Halko, Serhii
Miroshnyk, Oleksandr
Bondarenko, Larysa
Karaiev, Oleksandr
Nitsenko, Vitalii
author_facet Bazaluk, Oleg
Struchaiev, Nikolai
Halko, Serhii
Miroshnyk, Oleksandr
Bondarenko, Larysa
Karaiev, Oleksandr
Nitsenko, Vitalii
author_sort Bazaluk, Oleg
collection PubMed
description It has been established that one of the main problems in the technology of the production of loose food products is the sticking of vegetables or fruits into one block. It has been proven that one of the steps to solve this problem is the use of berries, fruits, or vegetables during freezing in the form of a fluidized bed in air. However, a significant part of the energy is spent precisely when creating a fluidized bed with the help of fans. By improving the separation efficiency of small products in the freezing process, it would be possible to significantly reduce the energy costs of freezing worldwide. The purpose of this work was to determine ways to increase the efficiency of devices for freezing small products. The goal was achieved through the use of a modified method for studying energy costs, taking into account energy costs for fluidization and mechanical shaking. For comparison, two options for the efficient separation of small products during freezing were considered. Namely the separation of small products in the process of freezing with the help of fluidization, and with the help of mechanical shaking. Comparison of these variants showed that it was advisable to separate small products during freezing by mechanical shaking. It was established that their energy parameters, as well as fractional properties, are significantly different. The product temperature was determined for the case of a constant temperature of the cooling air and equipment elements. The results obtained confirmed the possibility of achieving significant energy savings of 1.5–3.5 times by using the mechanized device we proposed for freezing fruits and vegetables. The main result of this paper is the proposed method, or algorithm, for calculating energy costs for fluidization and mechanical shaking, which could be used in the design of devices for the freezing of small products; as well as the obtained data confirming the correspondence of the theoretical calculations to reality. The novelty of the research consists in presenting a model or algorithm for calculating the energy costs for fluidization and mechanical shaking. The importance of the results of the work lies in the possibility of using this technique to assess the energy effectiveness of devices for the freezing of small products.
format Online
Article
Text
id pubmed-9000166
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-90001662022-04-12 Ways to Improve the Efficiency of Devices for Freezing of Small Products Bazaluk, Oleg Struchaiev, Nikolai Halko, Serhii Miroshnyk, Oleksandr Bondarenko, Larysa Karaiev, Oleksandr Nitsenko, Vitalii Materials (Basel) Article It has been established that one of the main problems in the technology of the production of loose food products is the sticking of vegetables or fruits into one block. It has been proven that one of the steps to solve this problem is the use of berries, fruits, or vegetables during freezing in the form of a fluidized bed in air. However, a significant part of the energy is spent precisely when creating a fluidized bed with the help of fans. By improving the separation efficiency of small products in the freezing process, it would be possible to significantly reduce the energy costs of freezing worldwide. The purpose of this work was to determine ways to increase the efficiency of devices for freezing small products. The goal was achieved through the use of a modified method for studying energy costs, taking into account energy costs for fluidization and mechanical shaking. For comparison, two options for the efficient separation of small products during freezing were considered. Namely the separation of small products in the process of freezing with the help of fluidization, and with the help of mechanical shaking. Comparison of these variants showed that it was advisable to separate small products during freezing by mechanical shaking. It was established that their energy parameters, as well as fractional properties, are significantly different. The product temperature was determined for the case of a constant temperature of the cooling air and equipment elements. The results obtained confirmed the possibility of achieving significant energy savings of 1.5–3.5 times by using the mechanized device we proposed for freezing fruits and vegetables. The main result of this paper is the proposed method, or algorithm, for calculating energy costs for fluidization and mechanical shaking, which could be used in the design of devices for the freezing of small products; as well as the obtained data confirming the correspondence of the theoretical calculations to reality. The novelty of the research consists in presenting a model or algorithm for calculating the energy costs for fluidization and mechanical shaking. The importance of the results of the work lies in the possibility of using this technique to assess the energy effectiveness of devices for the freezing of small products. MDPI 2022-03-25 /pmc/articles/PMC9000166/ /pubmed/35407745 http://dx.doi.org/10.3390/ma15072412 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bazaluk, Oleg
Struchaiev, Nikolai
Halko, Serhii
Miroshnyk, Oleksandr
Bondarenko, Larysa
Karaiev, Oleksandr
Nitsenko, Vitalii
Ways to Improve the Efficiency of Devices for Freezing of Small Products
title Ways to Improve the Efficiency of Devices for Freezing of Small Products
title_full Ways to Improve the Efficiency of Devices for Freezing of Small Products
title_fullStr Ways to Improve the Efficiency of Devices for Freezing of Small Products
title_full_unstemmed Ways to Improve the Efficiency of Devices for Freezing of Small Products
title_short Ways to Improve the Efficiency of Devices for Freezing of Small Products
title_sort ways to improve the efficiency of devices for freezing of small products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000166/
https://www.ncbi.nlm.nih.gov/pubmed/35407745
http://dx.doi.org/10.3390/ma15072412
work_keys_str_mv AT bazalukoleg waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts
AT struchaievnikolai waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts
AT halkoserhii waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts
AT miroshnykoleksandr waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts
AT bondarenkolarysa waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts
AT karaievoleksandr waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts
AT nitsenkovitalii waystoimprovetheefficiencyofdevicesforfreezingofsmallproducts