Информация о статье

Количество просмотров: 1299

Название статьи ENERGY EFFICIENCY ANALYSIS OF THE SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS QUICK FREEZING
Авторы

Korotkiy I.A. , Kemerovo Institute of Food Science and Technology (University) , Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation , krot69@mail.ru

Korotkaya E.V. , Kemerovo Institute of Food Science and Technology (University) , Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation

Kireev V.V. , Tulunskiy myasnoy dvor LLC , Myasokombinatskaya Str. 31, Tulun, 665268 Russian Federation

Раздел: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
Год 2016 Номер журнала 1 DOI 10.21179/2308-4057-2016-1-110-120
Аннотация Low temperature preservation of perishable produce is a widespread technology of it's long-term conservation, at the same time freezing of foods being an extremely power-consuming process. When developing low temperature preservation technology it is important to aim both at retaining high quality of frozen food and improving the energy efficiency of the processes. This article presents the results of research that explores the energy efficiency when freezing the sea buckthorn ( Hippophae rhamnoides ) fruits in a fluidized bed quick freezer. The study offers a method to calculate an amount of energy consumed in the freezing process of the sea buckthorn cultivars in an air-blast quick freezer. It also outlines geometrical and mass parameters of the cultivars. The study simultaneously demonstrates an air flow rates calculation for the sea buckthorn fruits fluidization to occur; defines the air circulation energy cost at a velocity necessary for fluidization to be accomplished at different air temperatures, and calculates the energy consumption to produce an artificial cold to ensure the required temperatures of heat transferring air. Further, the article conducts an analysis of the overall interconnected factors that impact the berries freezing energy consumption. Based on data obtained through research the authors reveal the energy efficient regimes of the sea buckthorn fruits low temperature treatment in an air-blast quick freezer; types of refrigerating machines and refrigerant that would ensure the less power consuming quick freezing of the sea buckthorn. The research used the species grown in Kemerovo region.
Ключевые слова Sea buckthorn, quick freezing, freezing technologies energy efficiency
Информация о статье Дата поступления 28 марта 2016 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 27 июня 2016 года
Выходные данные статьи Korotkiy I.A., Korotkaya E.V., Kireev V.V. ENERGY EFFICIENCY ANALYSIS OF THE SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) FRUITS QUICK FREEZING. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 110-120. doi: 10.21179/2308-4057-2016-1-110-120
Загрузить полный текст статьи
Список цитируемой литературы
  1. Institute of Medicine (US) Dietary reference intakes. Applications in dietary assessment. Washington, D.C.: National Academies Press, 2000. 285 p.
  2. Kalia R.K., Singh R., Rai M.K., Mishra G.P., Singh S.R., and Dhawan A.K. Biotechnological interventions in sea buckthorn (Hippophae L.): current status and future prospects. Trees, 2011, vol. 25, no. 4, pp. 559-575.
  3. Prosekov A.Yu. Razrabotka metodiki opredeleniya kachestva plodovo-yagodnogo syr'ya. [Method development for fresh fruits and berries quality controls. Innovative technologies in the food industry]. Materialy IX Mezhdunarodnoy nauchno-prakticheskoy konferentsii «Innovatsionnye tekhnologii v pishchevoy promyshlennosti» (7-8 oktyabrya 2010g.) [Proc.of the 9th International scientific and practical conference «Innovative technologies in the food industry» (October 7 - October 8)]. Minsk, 2010, pp. 289-290.
  4. Rahman Sh. (ed.) Handbook of Food Preservation. CRC Press, 2007. 1088 p.
  5. Alm?si E., Erd?lyi L., and S?ray T. ?lelmiszerek gyorsfagyaszt?sa. Budapest: Mez?gazdas?gi Kiad?, 1977. 367 p. (In Hungarian).
  6. Rasshchepkin A.N., Korotkiy I.A., and Korotkaya E.V Vliyanie rezhimov nizkotemperaturnoy obrabotki na kachestvennye pokazateli yagod chernoy smorodiny [Effect of low-temperature processing on blackcurrants quality factors]. Food Processing: Techniques and Technology, 2014, no.1, pp. 101-105.
  7. Golyand M.M., Malevannyy B.N., Pechatnikov M.Z., and Plotnikov V.T. Sbornik primerov raschetov i laboratornykh rabot po kursu «Kholodil'noy tekhnologicheskoe oborudovanie» [Collection of calculation examples and laboratory studies in «Commercial refrigeration equipment» course]. Moscow: Legkaya i pishchevaya promyshlennost' Publ., 1981. 168 p.
  8. Baranenko A.V., Kutsakova V.E., Borzenko E.I., and Frolov S.V. Primery i zadachi po kholodil'noy tekhnologii pishchevykh produktov. Ch.3 Teplofizicheskie osnovy [Examples and assignments in Food products refrigeration technology. Vol. 3. Thermal Physics basics]. Moscow: Kolos Publ., 2004. 249 p.
  9. Lykov A.V. Teoriya teploprovodnosti [Theory of the conduction of heat]. Moscow: Higher school Publ., 1967. 600 p.
  10. Rogov I.A., Kutsakova V.E., Filippov V.I., and Frolov S.V. Konservirovanie pishchevykh produktov kholodom [Food preservation by cold]. Moscow: Kolos Publ., 1999, 176 p.
  11. Baranenko A.V., Bukharin N.N., Pekarev V.I., Sakun I.A., and Timofeevskiy L.S. Kholodil'nye mashiny [Refrigeration machinery]. St. Petersburg: Politekhnika Publ., 1997, 992 p.
  12. Korotkiy I.A. Analysis of the energy efficiency of the fast freezing of blackcurrant berries. Foods and Raw Materials, 2014, vol. 2, no. 2. pp. 3-15. doi: 10.12737/5454.

Copyright © 2016, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.