Article metrics

  • citations in SCindeks: [6]
  • citations in CrossRef:0
  • citations in Google Scholar:[=>]
  • visits in previous 30 days:1
  • full-text downloads in 30 days:1
article: 3 from 4  
Back back to result list
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
2009, vol. 13, iss. 2, pp. 97-101
article language: English
document type: Original Scientific Paper
published on: 13/10/2009
Sustainable energy model of the sucrose solution concentrating
University of Novi Sad, Faculty of Agriculture, Department of Agricultural Engineering

e-mail: mbab@polj.ns.ac.yu

Project

Projekat Ministarstva nauke Republike Srbije, br. 20065

Abstract

The osmotic drying in sucrose solution contributes to the decrease of energy consumption within the total energy balance of the combined fruit and vegetable drying. The utilized solution as a by-product of the technology represents a problem. The sustainability of the fruit drying technology depends on the solution recycling efficiency. The solution can be regenerated by two major means: the thermal evaporation and mechanical filtration. Due to sensitive colloidal admixture, the temperature of the thermal treatment has to be low so as to prevent undesirable chemical reactions. Nanofiltration is an energetically favorable method but the issue of its efficiency is posed due to its high procurement and filter replacement costs. The ecological issue of the used nanofilter disposal is inevitable. My personal researches have been aimed at cheap solar energy consumption for the purpose of the heat requirements of the combined technology. The original device for the evaporation of the sucrose solution has been designed based upon the air solar heating. It is an apparatus for thermo diffusion with a large volume of filling. The heated air and solution of alternating electrical current. The tests have been conducted with two kinds of fillings. The first filling is made of stainless steel shavings and the second comprises plates. The coefficient of thermal efficiency has been established. Favorable results have been obtained with stainless steel shavings filling, which can be applied to the practical device. With plates, the concentrating is possible provided there is an inters pace of 30 mm or more between the plates. However, the efficiency of the device is considerably lower in comparison with the shavings filling. The lesser spacing between the plates leads to the interruption of the air flow due to the congestion between the plates. The specific heat energy consumption is around 5000 kJ/kg of the evaporated water with the shavings filling. The utilization of the filling made of stainless steel shavings is recommendable due to its notably lower price.

Keywords

References

Babić, L., Babić, M., Pavkov, I. (2007) Osmotske sušare za preradu hrane. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, vol. 11, br. 1-2, str. 9-14
Babić, M., Babić, L., Pavkov, I. (2005) Energetski i maseni bilans kombinovanog sušenja voća. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, vol. 9, br. 3-4, str. 54-56
Babić, M., Babić, L., Hlavačova, Z., Pavkov, I. (2006) Hidraulički aspekti osmotske sušare. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, vol. 10, br. 3-4, str. 59-62
Babić, M., Babić, L., Matić-Kekić, S., Pavkov, I., Karadžić, B. (2005) Održivi energetski model proizvodnje sušenog voća kombinovanom tehnologijom. Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, vol. 9, br. 5, str. 109-111
Babić, M., Babić, L., Pavkov, I., Radojčin, M. (2008) Rationalization of sucrose solution using during the fruit osmotic dehydration. in: International Congress of Technologists for Post-harvest Technology (3rd), Stubičke Toplice, Croatia, Proceedings, p.104-105
Courel, M., Dornier, M., Herry, J., Rios, G.M., Reynes, M. (2000) Effect of operating conditions on water transport during the concentration of sucrose solutions by osmotic distillation. Journal of Membrane Science, 170(2): 281
dalla Rosa, M., Giroux, F. (2001) Osmotic treatments (OT) and problems related to the solution management. Journal of Food Engineering, 49, 223-236
Kudra, T., Mujumdar, A.S. (2002) Advanced drying technologies. New York-Basel: Marcel Dekker
Lazarides, H.N., Katsanidis, E., Nickolaidis, A. (1995) Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25, str. 151-166
Matuska, M., Lenart, A., Lazarides, H.N. (2006) On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake. Journal of Food Engineering, 72(1), 85-91
Pan, Y.K., Zhao, L.J., Zhang, Y., i dr. (2003) Osmotic dehydration pretreatment in drying of fruits and vegetables. Drying Technology, 21(6): 1101
Romero, B.C., Brenes, B.M., García, G.P., Garrido, F.A. (2001) Management of spent brines or osmotic solutions. Journal of Food Engineering, 49(2-3): 237
Sherwood, J. (2007) Super-thin filter, 50 atoms thick, sorts individual molecules. in: University of Rochester News, Feb., www.rochester.edu/news/show.php?id=2743
Vaillant, F., Jeanton, E., Dornier, M., O'Brien, G.M., Reynes, M., Decloux, M. (2001) Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. Journal of Food Engineering, 47(3): 195
Warczok, J., Ferrando, M., Lopez, F., Pihlajamaoki, A., Guoell, C. (2007) Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations. Journal of Food Engineering, 80(1), 317-326