Енергетичний аналіз технологічної лінії виробництва цукатів з моркви

Simple item page
dc.citation.epage151
dc.citation.issue1
dc.citation.spage145
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorГузьова, І. О.
dc.contributor.authorАтаманюк, В. М.
dc.contributor.authorHuzova, I. O.
dc.contributor.authorAtamanyuk, V. M.
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2024-01-22T08:14:46Z
dc.date.available2024-01-22T08:14:46Z
dc.date.created2021-03-16
dc.date.issued2021-03-16
dc.description.abstractРозроблено енергоощадну схему виробництва цукатів з моркви. В розробленій схемі впроваджено: промивання сировини 1 % розчином NaHCO3, зменшення витрати води на бланшування, зменшення витрати сиропу для насичення сировини цукром. Впроваджено нову технологію сушіння: цукат сушать у змінному температурному режимі, а саме: на початкових стадіях тепловим агентом температурою 70 °С, на завершальній стадії – тепловим агентом температурою 20 °С. Здійснено моделювання традиційної та енергоощадної схем виробництва цукатів з моркви в універсальній моделювальній програмі ChemCad. Проаналізовано результати моделювання. Доведено, що загальна енергоефективність упровадженої технології становить 340, 4 МДж/год або 354,6 кДж/кг готового продукту.
dc.description.abstractAn energy-saving scheme for the production of candied carrots has been developed. The developed scheme includes: washing of raw materials with 1 % NaHCO3 solution, reduction of water consumption for blanching, reduction of syrup consumption for saturation of raw materials with sugar. A new drying technology is introduced: candied fruits are dried in a variable temperature mode, namely: in the initial stages with a heat agent at a temperature of 70 °C, at the final stage – with a heat agent at a temperature of 20 °C. The process of modeling the traditional and energy-saving scheme of candied carrot production in the universal simulation software ChemCad is carried out. The simulation results are analyzed. It is proved that the total energy efficiency of the implemented technology is 340.4 MJ/h or 354.6 kJ/kg of finished product.
dc.format.extent145-151
dc.format.pages7
dc.identifier.citationГузьова І. О. Енергетичний аналіз технологічної лінії виробництва цукатів з моркви / І. О. Гузьова, В. М. Атаманюк // Chemistry, Technology and Application of Substances. — Львів : Видавництво Львівської політехніки, 2021. — Том 4. — № 1. — С. 145–151.
dc.identifier.citationenHuzova I. O. Energy analysis of the production line for canned carrot production / I. O. Huzova, V. M. Atamanyuk // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2021. — Vol 4. — No 1. — P. 145–151.
dc.identifier.doidoi.org/10.23939/ctas2021.01.145
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/60851
dc.language.isouk
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 1 (4), 2021
dc.relation.references1. Dem'janov, V. D. (2014). Exergy analysis of production line candied fruit. Proceedings of the Voronezh State University of Engineering Technologies, 4, 38–43. (in Russian). https://doi.org/10.20914/2310-1202-2014-4-38-43
dc.relation.references2. Belenkaya, I. R., Golinskaya, Ya. A. (2016). Technological aspects of production of the candied fruits from non-traditional raw material. Harčova Nauka Ì Tehnologìâ, 10(2), 50–57. https://doi.org/10.15673/fst.v10i2.156
dc.relation.references3. Bekele, Melkam, Satheesh, Neela, Sadik, J. A., (2020). Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam. Scientific African, 7, 2–10. https://doi.org/10.1016/j.sciaf.2020.e00277
dc.relation.references4. Samilyk, M., Helikh, A.,Bolgova, N., Ryzhkova, T., Sirenko, I., Fesyun, O. (2020). Substantiation of the choice of fillers for cottage cheese masses. Eureka: Life Sciences, 2, 38–45. https://doi.org/10.21303/2504-5695.2020.001210
dc.relation.references5 Kalugina, I., Dzyuba, N., Yakymenko, I. (2019). The prophylactic granola development with increased iodine content. Naukovyj Visnyk L'vivs'kogo Nacional'nogoUniversytetu Veterynarnoi' Medycyny ta Biotehnologij Imeni S.Z. G'zhyc'kogo. Serija: Harchovi Tehnologii', 21(91), 60–68. (in Ukrainian). https://doi.org/10.32718/nvlvet-f9111
dc.relation.references6. Wypchoł A., Tomasiak, I. B., Fortuna, T., Gałkowska, D., Pietrzyk, S. (2010). The influence of storage conditions of candied fruits enriched with vitaminc by different methods on its content. Potravinarstvo, 4(2), 65–66. https://doi.org/10.5219/55
dc.relation.references7. Telezhenko, L., Bilenka, I., Zolovska, O., Lazarenko, N. (2018). The development of technology of dairy-vegetative dessert with functional additives. Naukovyj Visnyk L'vivs'kogo Nacional'nogo Universytetu Veterynarnoi' Medycyny ta Biotehnologij imeni S. Z. G'zhyc'kogo. Serija: Harchovi Tehnologii', 20(90), 46–52. (in Ukrainian). https://doi.org/10.32718/nvlvet9010
dc.relation.references8. Paramonova, V. A., Kudryvtsev, V. N. (2019). Drying processes of pumpkin candied fruits in the microwave field: Studying the oscillating mode of energy supply. Vestnik MGTU, 22(3), 379–385. (in Russian). https://doi.org/10.21443/1560-9278-2019-22-3-379-385
dc.relation.references9. Hosovsky, R., Kindzera, D., Atamanyuk, V. (2016). Diffusive Mass Transfer during Drying of Grinded Sunflower Stalks. Chemistry & Chemical Technology, 4(10(4)), 459–463. https://doi.org/10.23939/chcht10.04.459
dc.relation.references10. Guz'ova, I. O., Atamanjuk, V. M. (2020). Doslidzhennja kinetyky sushinnja cukativ z garbuza. Naukovi praci, 84(1), 34–41. (in Ukrainian). https://doi.org/10.15673/swonaft.v84i1.1866
dc.relation.references11. Kac, Z. A. (1984). Proizvodstvo sushenyh ovoshhej, kartofelja i fruktov. Moskva: Legkaja i pishhevaja promyshlennost', 216 s. (in Russian).
dc.relation.references12. Ostrikov, A. N., Skladchikova, Ju. V., Sturova, E. Ju., Sviridov, D. A. (2013). Patent RF No. 2449544 Tehnologicheskaja linija proizvodstva fruktovyh chipsov. Rossijskaja federacija. (in Russian).
dc.relation.references13. Pavlov, L. V., Golubkina, N. A., Shilo, L. M., Baranova, E. V., Khimich, G. A. (2017). Candied pumpkin; technology for its preparation and standard for organization. Ovoŝi Rossii, 1, 39–41. (in Russian). https://doi.org/10.18619/2072-9146-2017-1-39-41
dc.relation.references14. Krasovickij, Ju. V., Ostrikov, A. N., Dem'janov, V. D. (2015). Patent No. 2543282. Tehnologicheskaja linija proizvodstva cukatov. Rossijskaja federacija. (in Russian)
dc.relation.references15. Zaharenko, V. O., Nepochatyh, T. A. (2003). Patent No. 57419 A. Sposib vyrobnyctva cukativ z garbuza ta morkvy. Ukrai'na. (in Ukrainian).
dc.relation.references16. Guz'ova, I. O., Atamanjuk, V. M. (2020). Doslidzhennja kinetychnyh procesiv nasychennja cukativ v promyslovyh umovah. Chemistry, Technology and Application of Substances, 3(2), 102–108. (in Ukrainian).
dc.relation.references17. 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.references18. Gerber, R. P., Soares, R. P. (2013). Assessing the reliability of predictive activity coefficient models for molecules consisting of several functional groups. Brazilian Journal of Chemical Engineering, 30(1), 1–11. https://doi.org/10.1590/S0104-66322013000100002
dc.relation.referencesen1. Dem'janov, V. D. (2014). Exergy analysis of production line candied fruit. Proceedings of the Voronezh State University of Engineering Technologies, 4, 38–43. (in Russian). https://doi.org/10.20914/2310-1202-2014-4-38-43
dc.relation.referencesen2. Belenkaya, I. R., Golinskaya, Ya. A. (2016). Technological aspects of production of the candied fruits from non-traditional raw material. Harčova Nauka Ì Tehnologìâ, 10(2), 50–57. https://doi.org/10.15673/fst.v10i2.156
dc.relation.referencesen3. Bekele, Melkam, Satheesh, Neela, Sadik, J. A., (2020). Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam. Scientific African, 7, 2–10. https://doi.org/10.1016/j.sciaf.2020.e00277
dc.relation.referencesen4. Samilyk, M., Helikh, A.,Bolgova, N., Ryzhkova, T., Sirenko, I., Fesyun, O. (2020). Substantiation of the choice of fillers for cottage cheese masses. Eureka: Life Sciences, 2, 38–45. https://doi.org/10.21303/2504-5695.2020.001210
dc.relation.referencesen5 Kalugina, I., Dzyuba, N., Yakymenko, I. (2019). The prophylactic granola development with increased iodine content. Naukovyj Visnyk L'vivs'kogo Nacional'nogoUniversytetu Veterynarnoi' Medycyny ta Biotehnologij Imeni S.Z. G'zhyc'kogo. Serija: Harchovi Tehnologii', 21(91), 60–68. (in Ukrainian). https://doi.org/10.32718/nvlvet-f9111
dc.relation.referencesen6. Wypchoł A., Tomasiak, I. B., Fortuna, T., Gałkowska, D., Pietrzyk, S. (2010). The influence of storage conditions of candied fruits enriched with vitaminc by different methods on its content. Potravinarstvo, 4(2), 65–66. https://doi.org/10.5219/55
dc.relation.referencesen7. Telezhenko, L., Bilenka, I., Zolovska, O., Lazarenko, N. (2018). The development of technology of dairy-vegetative dessert with functional additives. Naukovyj Visnyk L'vivs'kogo Nacional'nogo Universytetu Veterynarnoi' Medycyny ta Biotehnologij imeni S. Z. G'zhyc'kogo. Serija: Harchovi Tehnologii', 20(90), 46–52. (in Ukrainian). https://doi.org/10.32718/nvlvet9010
dc.relation.referencesen8. Paramonova, V. A., Kudryvtsev, V. N. (2019). Drying processes of pumpkin candied fruits in the microwave field: Studying the oscillating mode of energy supply. Vestnik MGTU, 22(3), 379–385. (in Russian). https://doi.org/10.21443/1560-9278-2019-22-3-379-385
dc.relation.referencesen9. Hosovsky, R., Kindzera, D., Atamanyuk, V. (2016). Diffusive Mass Transfer during Drying of Grinded Sunflower Stalks. Chemistry & Chemical Technology, 4(10(4)), 459–463. https://doi.org/10.23939/chcht10.04.459
dc.relation.referencesen10. Guz'ova, I. O., Atamanjuk, V. M. (2020). Doslidzhennja kinetyky sushinnja cukativ z garbuza. Naukovi praci, 84(1), 34–41. (in Ukrainian). https://doi.org/10.15673/swonaft.v84i1.1866
dc.relation.referencesen11. Kac, Z. A. (1984). Proizvodstvo sushenyh ovoshhej, kartofelja i fruktov. Moskva: Legkaja i pishhevaja promyshlennost', 216 s. (in Russian).
dc.relation.referencesen12. Ostrikov, A. N., Skladchikova, Ju. V., Sturova, E. Ju., Sviridov, D. A. (2013). Patent RF No. 2449544 Tehnologicheskaja linija proizvodstva fruktovyh chipsov. Rossijskaja federacija. (in Russian).
dc.relation.referencesen13. Pavlov, L. V., Golubkina, N. A., Shilo, L. M., Baranova, E. V., Khimich, G. A. (2017). Candied pumpkin; technology for its preparation and standard for organization. Ovoŝi Rossii, 1, 39–41. (in Russian). https://doi.org/10.18619/2072-9146-2017-1-39-41
dc.relation.referencesen14. Krasovickij, Ju. V., Ostrikov, A. N., Dem'janov, V. D. (2015). Patent No. 2543282. Tehnologicheskaja linija proizvodstva cukatov. Rossijskaja federacija. (in Russian)
dc.relation.referencesen15. Zaharenko, V. O., Nepochatyh, T. A. (2003). Patent No. 57419 A. Sposib vyrobnyctva cukativ z garbuza ta morkvy. Ukrai'na. (in Ukrainian).
dc.relation.referencesen16. Guz'ova, I. O., Atamanjuk, V. M. (2020). Doslidzhennja kinetychnyh procesiv nasychennja cukativ v promyslovyh umovah. Chemistry, Technology and Application of Substances, 3(2), 102–108. (in Ukrainian).
dc.relation.referencesen17. 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.referencesen18. Gerber, R. P., Soares, R. P. (2013). Assessing the reliability of predictive activity coefficient models for molecules consisting of several functional groups. Brazilian Journal of Chemical Engineering, 30(1), 1–11. https://doi.org/10.1590/S0104-66322013000100002
dc.relation.urihttps://doi.org/10.20914/2310-1202-2014-4-38-43
dc.relation.urihttps://doi.org/10.15673/fst.v10i2.156
dc.relation.urihttps://doi.org/10.1016/j.sciaf.2020.e00277
dc.relation.urihttps://doi.org/10.21303/2504-5695.2020.001210
dc.relation.urihttps://doi.org/10.32718/nvlvet-f9111
dc.relation.urihttps://doi.org/10.5219/55
dc.relation.urihttps://doi.org/10.32718/nvlvet9010
dc.relation.urihttps://doi.org/10.21443/1560-9278-2019-22-3-379-385
dc.relation.urihttps://doi.org/10.23939/chcht10.04.459
dc.relation.urihttps://doi.org/10.15673/swonaft.v84i1.1866
dc.relation.urihttps://doi.org/10.18619/2072-9146-2017-1-39-41
dc.relation.urihttps://doi.org/10.3311/PPch.15107
dc.relation.urihttps://doi.org/10.1590/S0104-66322013000100002
dc.rights.holder© Національний університет “Львівська політехніка”, 2021
dc.subjectцукати
dc.subjectсироп
dc.subjectбланшування
dc.subjectсушіння
dc.subjectенергоефективність
dc.subjectcandied fruits
dc.subjectsyrup
dc.subjectblanching
dc.subjectdrying
dc.subjectenergy efficiency
dc.titleЕнергетичний аналіз технологічної лінії виробництва цукатів з моркви
dc.title.alternativeEnergy analysis of the production line for canned carrot production
dc.typeArticle

Files

Original bundle

Now showing 1 - 2 of 2
Thumbnail Image
Name:
2021v4n1_Huzova_I_O-Energy_analysis_of_the_145-151.pdf
Size:
994.31 KB
Format:
Adobe Portable Document Format
Download
Thumbnail Image
Name:
2021v4n1_Huzova_I_O-Energy_analysis_of_the_145-151__COVER.png
Size:
491.06 KB
Format:
Portable Network Graphics
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.8 KB
Format:
Plain Text
Description:
Download

Collections

Chemistry, Technology and Application of Substances. – 2021. – Vol. 4, No. 1