Energy consumption during convection drying of stone fruits in chamber driers
Apstrakt
The transfer of moisture from the material by heated agent to the surroundings
during the contact of wet material and agent represents the process of convection drying.
Drying of fruits as types of plant and thermally sensitive materials represents a very
complex thermal-technical process that engages a high quantity of thermal energy in
the first place. Technical parameters of the system and thermal-physical properties of
the material define the energy balance of the drying process in terms of quantity. In
addition to thermal energy, the drying process engages other forms of energy, most
frequently electrical energy. The type of engaged energy during the drying process is
conditioned by the structural design of the device and the process management method.
This paper presents the results of experimental testing of energy consumption during
plum drying by applying technical systems that based on their design use ecologically
“clean” forms and renewable energy sour...ces. The obtained results show the consump tion of certain forms of energy per unit of quantity of the dried product, which repre sents specific consumption.
Ključne reči:
fruits / drying / energy consumption / plant materialIzvor:
18th Scientific conference „Current problems and tendecies in agricultural engineering“, Proceedings, 2016, 194-202Izdavač:
- University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, Nemanjina 6, 11080 Belgrade, Serbia
Finansiranje / projekti:
- Unapređenje biotehnoloških postupaka u funkciji racionalnog korišćenja energije, povećanja produktivnosti i kvaliteta poljoprivrednih proizvoda (RS-MESTD-Technological Development (TD or TR)-31051)
Institucija/grupa
Mašinski fakultetTY - GEN AU - Živković, Milovan AU - Urošević, Mirko AU - Komnenić, Vaso AU - Pajić, Miloš AU - Zlatanović, Ivan PY - 2016 UR - https://machinery.mas.bg.ac.rs/handle/123456789/5370 AB - The transfer of moisture from the material by heated agent to the surroundings during the contact of wet material and agent represents the process of convection drying. Drying of fruits as types of plant and thermally sensitive materials represents a very complex thermal-technical process that engages a high quantity of thermal energy in the first place. Technical parameters of the system and thermal-physical properties of the material define the energy balance of the drying process in terms of quantity. In addition to thermal energy, the drying process engages other forms of energy, most frequently electrical energy. The type of engaged energy during the drying process is conditioned by the structural design of the device and the process management method. This paper presents the results of experimental testing of energy consumption during plum drying by applying technical systems that based on their design use ecologically “clean” forms and renewable energy sources. The obtained results show the consump tion of certain forms of energy per unit of quantity of the dried product, which repre sents specific consumption. PB - University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, Nemanjina 6, 11080 Belgrade, Serbia T2 - 18th Scientific conference „Current problems and tendecies in agricultural engineering“, Proceedings T1 - Energy consumption during convection drying of stone fruits in chamber driers EP - 202 SP - 194 UR - https://hdl.handle.net/21.15107/rcub_machinery_5370 ER -
@misc{ author = "Živković, Milovan and Urošević, Mirko and Komnenić, Vaso and Pajić, Miloš and Zlatanović, Ivan", year = "2016", abstract = "The transfer of moisture from the material by heated agent to the surroundings during the contact of wet material and agent represents the process of convection drying. Drying of fruits as types of plant and thermally sensitive materials represents a very complex thermal-technical process that engages a high quantity of thermal energy in the first place. Technical parameters of the system and thermal-physical properties of the material define the energy balance of the drying process in terms of quantity. In addition to thermal energy, the drying process engages other forms of energy, most frequently electrical energy. The type of engaged energy during the drying process is conditioned by the structural design of the device and the process management method. This paper presents the results of experimental testing of energy consumption during plum drying by applying technical systems that based on their design use ecologically “clean” forms and renewable energy sources. The obtained results show the consump tion of certain forms of energy per unit of quantity of the dried product, which repre sents specific consumption.", publisher = "University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, Nemanjina 6, 11080 Belgrade, Serbia", journal = "18th Scientific conference „Current problems and tendecies in agricultural engineering“, Proceedings", title = "Energy consumption during convection drying of stone fruits in chamber driers", pages = "202-194", url = "https://hdl.handle.net/21.15107/rcub_machinery_5370" }
Živković, M., Urošević, M., Komnenić, V., Pajić, M.,& Zlatanović, I.. (2016). Energy consumption during convection drying of stone fruits in chamber driers. in 18th Scientific conference „Current problems and tendecies in agricultural engineering“, Proceedings University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, Nemanjina 6, 11080 Belgrade, Serbia., 194-202. https://hdl.handle.net/21.15107/rcub_machinery_5370
Živković M, Urošević M, Komnenić V, Pajić M, Zlatanović I. Energy consumption during convection drying of stone fruits in chamber driers. in 18th Scientific conference „Current problems and tendecies in agricultural engineering“, Proceedings. 2016;:194-202. https://hdl.handle.net/21.15107/rcub_machinery_5370 .
Živković, Milovan, Urošević, Mirko, Komnenić, Vaso, Pajić, Miloš, Zlatanović, Ivan, "Energy consumption during convection drying of stone fruits in chamber driers" in 18th Scientific conference „Current problems and tendecies in agricultural engineering“, Proceedings (2016):194-202, https://hdl.handle.net/21.15107/rcub_machinery_5370 .