Енергозбереження під час сушіння цукатів зі скибок лимону

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dc.citation.epage175
dc.citation.issue2
dc.citation.spage168
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorГузьова, І. О.
dc.contributor.authorHuzova, I. O.
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2026-01-15T13:53:23Z
dc.date.created2024-10-10
dc.date.issued2024-10-10
dc.description.abstractРозроблено схему технологічної лінії виробництва цукатів зі скибок лимону із максимальним збереженням вітаміну С. Запропоновано новий метод сушіння: тепловий агент профільтровується крізь вологий шар скибок лимону температурою 70 °С, через певний проміжок часу, коли верхні шари досягли своєї кінцевої вологості, подається тепловий агент температурою 18 °С. Нижні шари матеріалу висушуються за рахунок енергії, накопиченої верхніми шарами. Зменшення енергетичних затрати на процес становить 4659 кДж/кг вологи.
dc.description.abstractA technological production line for candied lemon slices was developed to maximize the preservation of vitamin C. A new drying method was introduced: the thermal agent is filtered through a wet layer of lemon slices at a temperature of 70 °C. After a certain period, when the upper layers have reached their final moisture content, a thermal agent at a temperature of 18 °C is supplied. The lower layers of the material are dried using the energy accumulated by the upper layers. This process reduces energy consumption by 4659 kJ/kg of moisture.
dc.format.extent168-175
dc.format.pages8
dc.identifier.citationГузьова І. О. Енергозбереження під час сушіння цукатів зі скибок лимону / І. О. Гузьова // Chemistry, Technology and Application of Substances. — Львів : Видавництво Львівської політехніки, 2024. — Том 7. — № 2. — С. 168–175.
dc.identifier.citation2015Гузьова І. О. Енергозбереження під час сушіння цукатів зі скибок лимону // Chemistry, Technology and Application of Substances, Львів. 2024. Том 7. № 2. С. 168–175.
dc.identifier.citationenAPAHuzova, I. O. (2024). Enerhozberezhennia pid chas sushinnia tsukativ zi skybok lymonu [Energy saving during the drying of candied lemon slices]. Chemistry, Technology and Application of Substances, 7(2), 168-175. Lviv Politechnic Publishing House. [in Ukrainian].
dc.identifier.citationenCHICAGOHuzova I. O. (2024) Enerhozberezhennia pid chas sushinnia tsukativ zi skybok lymonu [Energy saving during the drying of candied lemon slices]. Chemistry, Technology and Application of Substances (Lviv), vol. 7, no 2, pp. 168-175 [in Ukrainian].
dc.identifier.doihttps://doi.org/10.23939/ctas2024.02.168
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/124453
dc.language.isouk
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 2 (7), 2024
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dc.relation.references2. Katsoufi, S., Lazou, A. E., Giannakourou, M. C., Krokida, M. K. (2020). Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners. Drying Technology, 39(16),2194–2205. https://doi.org/10.1080/07373937.2020.1760296
dc.relation.references3. Monalisa Sahoo, Vivek Kumar, S. N. Naik (2024). Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing. Food Physics, 1,100016.https://doi.org/10.1016/j.foodp.2024.100016
dc.relation.references4. Prichko, T., Droficheva, N. (2021). The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits. Potravinarstvo Slovak Journal of Food Sciences, 15, 891–900.https://doi.org/10.5219/1597
dc.relation.references5. Rui Zhu, Wenqing Chen, Yuan Zheng, Runda Xu, Haile Ma (2024). Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat. Food Physics, 1,100010. https://doi.org/10.1016/j.foodp.2024.100010
dc.relation.references6. Ashiq Hussain, Aneeqa Batool, Shazia Yaqub, Aqsa Iqbal, Samina Kauser, Muhammad Rehan Arif, Shafiqa Ali, Faiza Iftikhar Gorsi, Rizwan Nisar, Ashiq Hussain, Nida Firdous, Haya Fatima, Atif Ali (2024). Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit. Food Chemistry Advances,5, 100755. https://doi.org/10.1016/j.focha.2024.100755
dc.relation.references7. Nan-nan An, Weihong Sun, Dong Li, Li-jun Wang, Yong Wang (2024). Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn. Food Chemistry, 455, 139913. https://doi.org/10.1016/j.foodchem.2024.139913
dc.relation.references8. Xue Liang, Zihan Zhao, Jingming Zhang, Baohua Kong, Xin Li, Chuanai Cao, Hongwei Zhang, Qian Liu, Liuyang Shen (2024). Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks. Meat Science, 216, 109555. https://doi.org/10.1016/j.meatsci.2024.109555
dc.relation.references9. Mengmeng Zhang, Caiyun Wu, Hexin Zhang, Nana Yang, Chengxin Wang, Xiaolan Jike, Ting Zhang, Hongjie Lei (2024). Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities. Food Chemistry, 451, 139497. https://doi.org/10.1016/j.foodchem.2024.139497
dc.relation.references10. Wenfeng Li, Rui Yang, Yiwen Xia, Xinyi Shao, Yimeng Wang, Wanjie Zhang (2024). Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot. Food Chemistry, 450,139460. https://doi.org/10.1016/j.foodchem.2024.139460
dc.relation.references11. Huzova I. O., Atamaniuk V. M. (2021). Enerhetychnyi analiz tekhnolohichnoi linii vyrobnytstva tsukativ z morkvy. Chemistry, Technology and Application of Substances = Khimiia, tekhnolohiia rechovyn ta yikh zastosuvannia, 4(1), 145–151. https://doi.org/10.23939/ctas2021.01.145
dc.relation.references12. Kindzera, D., Hosovskyi, R., Atamanyuk, V., Symak, D. (2021). Heat transfer process during filtration drying of grinded sunflower biomass. Chemistry & Chemical Technology, 15(1), 118–124. https://doi.org/10.23939/chcht15.01.118
dc.relation.references13. Ivashchuk, O. S., Atamanyuk, V. M., Gnativ, Z. Ya., Chyzhovych, R. A., Zherebetskyi, R. R.(2021). Research into kinetics of filtration drying of alcohol distillery stillage. Voprosy Khimii i Khimicheskoi Tekhnologii, 2021(4), 58–65. http://dx.doi.org/10.32434/0321-4095-2021-137-4-58-65
dc.relation.references14. Huzova I. O., Atamaniuk V. M. (2022). Doslidzhennia kinetyky ta metodu enerhozberezhennia v protsesi sushinnia tsukativ iz hrush. Chemistry, Technology and Application of Substances = Khimiia, tekhnolohiia rechovyn ta yikh zastosuvannia, 5(1), 140–146. https://doi.org/10.23939/ctas2022.01.140
dc.relation.references15. Huzova I. (2020). Investigation of the energysaving method during candied fruits filtration drying. Periodica Polytechnica Chemical Engineering, 64(4),555–561. https://doi.org/10.3311/ppch.15107
dc.relation.references16. Atamanyuk V., Huzova I., Gnativ Z. (2018). Intensification of drying process during activated carbon regeneration. Chemistry & Chemical Technology, 12(2),263–271. https://doi.org/10.23939/chcht12.02.263
dc.relation.references17. Costinela Valerica Georgescu, Cristian Catalin Gavat, Doina Carina Voinescu (2019). Iodometric Quantitative Analysis Method of Ascorbic Acid in Tablets. Revista de Chimie, 70(10), 3555–3560.https://doi.org/10.37358/RC.19.10.7595
dc.relation.referencesen1. Chen, A. O. (1989). Quality Improvement of Candied Fruits. Quality Factors of Fruits and Vegetables, 319–325. https://doi.org/10.1021/bk-1989-0405.ch024
dc.relation.referencesen2. Katsoufi, S., Lazou, A. E., Giannakourou, M. C., Krokida, M. K. (2020). Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners. Drying Technology, 39(16),2194–2205. https://doi.org/10.1080/07373937.2020.1760296
dc.relation.referencesen3. Monalisa Sahoo, Vivek Kumar, S. N. Naik (2024). Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing. Food Physics, 1,100016.https://doi.org/10.1016/j.foodp.2024.100016
dc.relation.referencesen4. Prichko, T., Droficheva, N. (2021). The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits. Potravinarstvo Slovak Journal of Food Sciences, 15, 891–900.https://doi.org/10.5219/1597
dc.relation.referencesen5. Rui Zhu, Wenqing Chen, Yuan Zheng, Runda Xu, Haile Ma (2024). Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat. Food Physics, 1,100010. https://doi.org/10.1016/j.foodp.2024.100010
dc.relation.referencesen6. Ashiq Hussain, Aneeqa Batool, Shazia Yaqub, Aqsa Iqbal, Samina Kauser, Muhammad Rehan Arif, Shafiqa Ali, Faiza Iftikhar Gorsi, Rizwan Nisar, Ashiq Hussain, Nida Firdous, Haya Fatima, Atif Ali (2024). Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit. Food Chemistry Advances,5, 100755. https://doi.org/10.1016/j.focha.2024.100755
dc.relation.referencesen7. Nan-nan An, Weihong Sun, Dong Li, Li-jun Wang, Yong Wang (2024). Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn. Food Chemistry, 455, 139913. https://doi.org/10.1016/j.foodchem.2024.139913
dc.relation.referencesen8. Xue Liang, Zihan Zhao, Jingming Zhang, Baohua Kong, Xin Li, Chuanai Cao, Hongwei Zhang, Qian Liu, Liuyang Shen (2024). Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks. Meat Science, 216, 109555. https://doi.org/10.1016/j.meatsci.2024.109555
dc.relation.referencesen9. Mengmeng Zhang, Caiyun Wu, Hexin Zhang, Nana Yang, Chengxin Wang, Xiaolan Jike, Ting Zhang, Hongjie Lei (2024). Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities. Food Chemistry, 451, 139497. https://doi.org/10.1016/j.foodchem.2024.139497
dc.relation.referencesen10. Wenfeng Li, Rui Yang, Yiwen Xia, Xinyi Shao, Yimeng Wang, Wanjie Zhang (2024). Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot. Food Chemistry, 450,139460. https://doi.org/10.1016/j.foodchem.2024.139460
dc.relation.referencesen11. Huzova I. O., Atamaniuk V. M. (2021). Enerhetychnyi analiz tekhnolohichnoi linii vyrobnytstva tsukativ z morkvy. Chemistry, Technology and Application of Substances = Khimiia, tekhnolohiia rechovyn ta yikh zastosuvannia, 4(1), 145–151. https://doi.org/10.23939/ctas2021.01.145
dc.relation.referencesen12. Kindzera, D., Hosovskyi, R., Atamanyuk, V., Symak, D. (2021). Heat transfer process during filtration drying of grinded sunflower biomass. Chemistry & Chemical Technology, 15(1), 118–124. https://doi.org/10.23939/chcht15.01.118
dc.relation.referencesen13. Ivashchuk, O. S., Atamanyuk, V. M., Gnativ, Z. Ya., Chyzhovych, R. A., Zherebetskyi, R. R.(2021). Research into kinetics of filtration drying of alcohol distillery stillage. Voprosy Khimii i Khimicheskoi Tekhnologii, 2021(4), 58–65. http://dx.doi.org/10.32434/0321-4095-2021-137-4-58-65
dc.relation.referencesen14. Huzova I. O., Atamaniuk V. M. (2022). Doslidzhennia kinetyky ta metodu enerhozberezhennia v protsesi sushinnia tsukativ iz hrush. Chemistry, Technology and Application of Substances = Khimiia, tekhnolohiia rechovyn ta yikh zastosuvannia, 5(1), 140–146. https://doi.org/10.23939/ctas2022.01.140
dc.relation.referencesen15. Huzova I. (2020). Investigation of the energysaving method during candied fruits filtration drying. Periodica Polytechnica Chemical Engineering, 64(4),555–561. https://doi.org/10.3311/ppch.15107
dc.relation.referencesen16. Atamanyuk V., Huzova I., Gnativ Z. (2018). Intensification of drying process during activated carbon regeneration. Chemistry & Chemical Technology, 12(2),263–271. https://doi.org/10.23939/chcht12.02.263
dc.relation.referencesen17. Costinela Valerica Georgescu, Cristian Catalin Gavat, Doina Carina Voinescu (2019). Iodometric Quantitative Analysis Method of Ascorbic Acid in Tablets. Revista de Chimie, 70(10), 3555–3560.https://doi.org/10.37358/RC.19.10.7595
dc.relation.urihttps://doi.org/10.1021/bk-1989-0405.ch024
dc.relation.urihttps://doi.org/10.1080/07373937.2020.1760296
dc.relation.urihttps://doi.org/10.1016/j.foodp.2024.100016
dc.relation.urihttps://doi.org/10.5219/1597
dc.relation.urihttps://doi.org/10.1016/j.foodp.2024.100010
dc.relation.urihttps://doi.org/10.1016/j.focha.2024.100755
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2024.139913
dc.relation.urihttps://doi.org/10.1016/j.meatsci.2024.109555
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2024.139497
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2024.139460
dc.relation.urihttps://doi.org/10.23939/ctas2021.01.145
dc.relation.urihttps://doi.org/10.23939/chcht15.01.118
dc.relation.urihttp://dx.doi.org/10.32434/0321-4095-2021-137-4-58-65
dc.relation.urihttps://doi.org/10.23939/ctas2022.01.140
dc.relation.urihttps://doi.org/10.3311/ppch.15107
dc.relation.urihttps://doi.org/10.23939/chcht12.02.263
dc.relation.urihttps://doi.org/10.37358/RC.19.10.7595
dc.rights.holder© Національний університет „Львівська політехніка“, 2024
dc.subjectцукати
dc.subjectкінетика
dc.subjectсушіння
dc.subjectенергозбереження
dc.subjectвітамінний комплекс
dc.subjectcandied fruit
dc.subjectkinetics
dc.subjectdrying
dc.subjectenergy saving
dc.subjectvitamin complex
dc.titleЕнергозбереження під час сушіння цукатів зі скибок лимону
dc.title.alternativeEnergy saving during the drying of candied lemon slices
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2024. – Vol. 7, No. 2