Solar process heat for sustainable production of concentrated peach puree

Abstract

The food industry is one of the most suitable sectors for solar process heat applications. Concentrating solar power (CSP) systems generate steam using mirrors or lenses to concentrate a large area of sunlight onto a receiver. In this study, how a CSP system connected hybrid to the boiler system can be utilized to produce more sustainable peach puree concentrate (PPC) have been examined. The amount of steam required for PPC production was calculated using the measurements rendered in a real fruit juice concentrate plant and the data obtained from them. A parabolic trough‐type CSP system of 1 MWth was designed, which is placed in the area of the plant, and it was determined that the steam quantity obtained during the production period is able to meet how much of the current consumption. Also, it has been shown how much CO2eq emission reduction will be achieved by using CSP. Practical Applications Concentrated fruit juice production is one of the thermal energy intense food processes. Therefore, utilization of renewable energy sources for process heat is very important. We designed a CSP system in this study with using production data from a real fruit juice factory. This CSP system is naturally applicable to both fruit juice and all food industry using steam at similar temperatures and pressures. Fossil fuels are one of the main responsible for global warming. For this reason, the use of solar thermal systems is promising to ensure sustainability in food production and reduce the environmental impacts of the product.

Isolation of Polyphenols from Two Waste Streams of Clingstone Peach Canneries Utilizing the Cloud Point Extraction Method

“…To prevent enzymatic browning, a common concern in fruits, the process of blanching involves subjecting crushed fruits to rapid heating at temperatures ranging from 90 to 95 • C. This elevated temperature is maintained for a duration of approximately 2 to 3 min. The reason for this phenomenon is that heat causes the deactivation of the enzymes that are accountable for the darkening process, while also inducing a softening effect on the fruit, thereby facilitating subsequent processing procedures [27]. This heating process is typically conducted in a tubular heat exchanger.…”