| Issue |
E3S Web Conf.
Volume 104, 2019
International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2019)
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 6 | |
| Section | Modern Energy Efficient Automation Technology | |
| DOI | https://doi.org/10.1051/e3sconf/201910401005 | |
| Published online | 21 June 2019 | |
Modelling energy savings in chicken meat osmotic dehydration process
1
University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, Novi Sad, Serbia
2
University of Kragujevac, Faculty of Agronomy, Cara Dušana 34, Čačak, Serbia
3
SP Laboratory, Industrijska 3, Bečej, Serbia
4
University of Novi Sad, Institute for Food Technology, Bul. cara Lazara 1, Novi Sad, Serbia
* Corresponding author: vladaf@uns.ac.rs
Osmotic dehydration is a low energy demanding process, and in order to investigate and estimate the energy efficiency of the osmotic dehydration process, convective drying is taken as a base treatment for comparison. Obtained energy savings data of the osmodehydration process are used to develop mathematical models of the energy savings of the process. Results showed that maximal quantity of heat saved, indicated on high levels of energy efficiency of chicken meat osmodehydration process, while both technological parameters statistically significantly influenced process energy efficiency. The developed mathematical the model, allows good prediction of the quantity of heat saved based on applied technological parameters.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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