Energy efficiency of low temperature systems

Korotkiy, I.A.; Rasshchepkin, A.N.; Korotkaya, E.V.

doi:10.31515/1019-8946-2023-02-54-57

Cited by 2 publications

(1 citation statement)

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“…The most common refrigerants are listed below. [4] Today, the number of used refrigerants is growing every day. The choice of working fluid is a compromise solution.…”

Section: Methodsmentioning

confidence: 99%

The use of low-grade heat in dehydration processes of agricultural products

Loginovskiy,

Rasshchepkin,

Gushchin

et al. 2023

BIO Web Conf.

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Dehydration is one of the main technological processes in the production of food and pharmaceutical products. Dehydration allows products to extend their shelf life, or is an intermediate step in product manufacturing. An important direction in improving the efficiency of production of agricultural products is to control the consumption of heat and electricity. It has been established that waste heat can be used as a free efficient source of low-potential energy for the drying process. This article discusses the benefits of using a heat pump for the drying processes of agricultural products. Heat pump drying can obtain high quality products at low energy costs. A comparative analysis of the convective drying method using a heat pump with other modern dehydration methods of agricultural products was carried out. It was revealed that convective drying with the use of a heat pump is the most advantageous method of dehydration of agricultural complex products.

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“…The most common refrigerants are listed below. [4] Today, the number of used refrigerants is growing every day. The choice of working fluid is a compromise solution.…”

Section: Methodsmentioning

confidence: 99%

The use of low-grade heat in dehydration processes of agricultural products

Loginovskiy,

Rasshchepkin,

Gushchin

et al. 2023

BIO Web Conf.

View full text Add to dashboard Cite

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Optimization of Fluidization Mode Energy Costs When Freezing Serviceberry Fruits

Korotkiy,

Rasshchepkin,

Korotkaya

et al. 2024

Bulletin of KSAU

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ve of the study is to optimize the energy costs of the fluidization mode when freezing serviceberry. Tasks: to create a methodology for calculating the energy costs required to organize the fruit fluidization mode in an air fluidization apparatus; to determine the critical fluidization rates when freezing serviceberry at different temperature modes of low-temperature processing; to determine the operating range of fluidization rates in a quick-freezing apparatus, ensuring the formation of a pseudo-fluidized layer and eliminating the carryover of fruits from the working area when freezing serviceberry; to determine the range of air movement rates during fluidization freezing, ensuring the minimum level of energy costs du¬ring the process. When solving the problem of optimizing these parameters, the similarity theory and criterial equations of heat exchange under forced convection conditions were used. The paper presents equations for determining the aerodynamic resistance of a fluidized bed, the boundaries of the fluidization mode with critical speeds w’, w”, and the amount of energy (LA) required to ensure the circulation of the required amount of air at a given speed. Graphs of the duration of freezing of serviceberry under various low-temperature processing modes are presented, which allows optimizing the process and ensures high efficiency of freezing products. The energy costs for creating and maintaining the fluidization mode in the working area of a quick-freezing apparatus for freezing serviceberry are determined depending on the speed and temperature of the air environment. The calculation results indicate that the optimal air velocity in the temperature range from minus 20 °C to minus 45 °C, at which the energy costs for organizing the fluidization mode in the working area of the quick-freezing apparatus will be minimal, is 6 m/s.

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Energy efficiency of low temperature systems

Cited by 2 publications

References 0 publications

The use of low-grade heat in dehydration processes of agricultural products

The use of low-grade heat in dehydration processes of agricultural products

Optimization of Fluidization Mode Energy Costs When Freezing Serviceberry Fruits

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