Abstract

Traditional and additive free conservation techniques for long shelf life of fruits can be counted as drying and canning or processing to jam–marmalade. Conventional systems consume fuel or electricity to produce required energy with low efficiency due to losses and irreversibilities through heat transfer. For strawberry jam production, heat is applied as a batch system by vacuum-jacketed agitated vessel with a water or heating oil (heat transfer fluid—HTF), which is heated by electricity inside the jacket. In this study, energy and exergy efficiencies of conventional jacketed vessels and inductive heater were compared theoretically for jam processing. It is found that water and HTF used systems works with 82.27% and 93.38% energy efficiencies, respectively, while inductive processing system works with 95.00% efficiency. In terms of irreversibilities, the inductive system generates 79.90 kJ K⁻¹ entropy, while other systems generate 674.19 kJ K⁻¹ for HTF system and 753.90 kJ K⁻¹ for the water system. It is determined that the batch system with induction heater needs less energy and exergy input than conventional electrical heater systems to provide the same desired output. Direct heating by induction heater has several benefits at thermal food processing systems as strawberry jam production by lowering energy and exergy losses.

Graphic abstract

中文翻译：

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食品生产中感应辅助分批处理的能量和火用分析：案例研究—草莓酱生产

摘要

传统的和无添加剂的保存技术可延长水果的保质期，可以算作干燥，罐装或加工成果酱的果酱。常规系统由于通过传热的损失和不可逆性而消耗燃料或电力以低效率产生所需的能量。对于草莓酱生产，热量通过水或加热油（传热流体– HTF）在真空夹套的搅拌容器中分批加热，并通过夹套内部的电加热。在这项研究中，理论上比较了常规夹套容器和感应加热器的能量和火用效率，以进行果酱加工。结果发现，使用水和HTF的系统的能效分别为82.27％和93.38％，而感应处理系统的能效为95.00％。^-1熵，而其他系统产生674.19千焦耳ķ ^-1用于HTF系统和753.90千焦耳ķ ^-1用于水系统中。已确定，与常规电加热器系统相比，具有感应加热器的间歇系统需要更少的能量和火用输入，以提供相同的期望输出。通过感应加热器直接加热在热食品加工系统中具有多个好处，例如通过降低能量和火用损失来生产草莓果酱。

图形摘要