employee from 01.01.2006 to 01.01.2025
V.I. Vernadsky Crimean Federal University (technologies and equipment for production and processing of animal products, docent)
employee from 01.01.2006 to 01.01.2025
Simferopol', Simferopol, Russian Federation
VAK Russia 2.4.8
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 664.8.022.6
CSCSTI 65.13
Russian Classification of Professions by Education 19.04.02
Russian Library and Bibliographic Classification 36
The objective of this study is to develop an energy management methodology for obtaining reliable data on the energy efficiency of plant material dehydration. An energy consumption coefficient (Ge) is proposed for use in energy management of food raw material dehydration efficiency. It is unaffected by fluctuations in energy prices. This coefficient expresses the relationship between the removed moisture (output value) and fuel consumption (input value). It is confirmed that technologies and equipment based on the principle of microwave energy sources are efficient in both energy and economic indicators and offer advantages over traditional dehydration technologies. High values of the energy consumption coefficient (Ge) were obtained in a microwave vacuum evaporator. When drying under EMF conditions, the process is carried out using the principle of volumetric energy supply by microwave sources to the product, while surface moisture is removed by infrared energy sources. This dehydration method significantly reduces the process time and energy consumption. During evaporation in the developed microwave vacuum evaporator, it was determined that the steam production values in the unit's working zone clearly correlate with the level of supplied microwave power. The velocity curves in the graphical dependencies are constant, confirming the advantages of volumetric energy supply by microwave sources. Steam production increases with increasing pressure due to the reduction in the heat of vaporization. Dehydration of food raw materials in a microwave vacuum evaporator produces a finished product with a dry matter concentration of 85–90 % and at a low temperature of 40 °C, which is essential for heat-sensitive products. The resulting product has a good appearance and consistency, is free of foreign odor, and is not burnt, which is common in traditional evaporators. This leads to an extended shelf life and high quality of the finished product. The proposed food system dehydration technologies are commercially attractive in the market.
energy management, food raw materials, energy efficiency, drying, evaporation, electromagnetic field, dehydration, vacuum evaporation unit
1. Burdo OG, Bandura VN, Levtrinskaya YO. Electrotechnologies of targeted energy delivery in the processing of food raw materials. Surface Engineering and Applied Electrochemistry. 2018;54(2):210-218. DOI:https://doi.org/10.3103/S1068375518020047.
2. Clapp J, Newell P, Brent ZW. The global political economy of climate change, agriculture and food systems. The Journal of Peasant Studies. 2018;45(1):80-88. DOI:https://doi.org/10.1080/03066150.2017.1381602.
3. Kai L, Zhao Z, Li H, et al. Microwave-induced vapor-liquid mass transfer separation technology – full of breakthrough opportunities in electrified chemical processes. Current Opinion in Chemical Engineering. 2023;100890. DOI:https://doi.org/10.1016/j.coche.2022.100890
4. Cüneyt D. Effect of intermittent microwave vacuum concentration on quality parameters of apple juice and sour cherry nectar and mathematical modeling of concentration. Journal of microwave power and electromagnetic energy. 2021;55(3):175-196. DOI:https://doi.org/10.1080/08327823.2021.1952837.
5. Kumar C, Karim MA. Microwave-convective drying of food materials: A critical review. Critical reviews in food science and nutrition. 2019;59(3): 379-394. DOI:https://doi.org/10.1080/10408398.2017.1373269.
6. Balin BE, Akan DM. EKC hypothesis and the effect of innovation: A panel data analysis. Journal of Business Economics and Finance. 2015;4(1):81-91. DOI:https://doi.org/10.17261/Pressacademia.201519952.
7. Hosovskyi R. Diffusive mass transfer during drying of grinded sunflower stalks. Chemistry & Chemical technology. 2016;1(4):459-464. DOI:https://doi.org/10.23939/chcht10.04.459.
8. Sabarez HT. Thermal drying of foods. Fruit Preservation. Springer, New York, № 2018. P. 181–210. DOI:https://doi.org/10.1007/978-1-4939-3311-2_7.
9. Prosekov AY, Ivanova SA. Food security: The challenge of the present. Geoforum. 2018;91:73-77. DOI:https://doi.org/10.1016/j.geoforum.2018.02.030.
10. Govindan K. Sustainable consumption and production in the food supply chain: A conceptual framework. International Journal of Production Economics. 2018;195:419-431. DOI:https://doi.org/10.1016/j.ijpe.2017. 03.003.
11. Monteiro RL. Microwave vacuum drying and multi-flash drying of pumpkin slices. Journal of food engineering. 2018;232:1-10. DOI:https://doi.org/10.1016/j.jfoodeng.2018.03.015.
