کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4909110 1427094 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system
چکیده انگلیسی
Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods. Thermodynamics' first law and second law analyses were conducted for different TSS contents (20-40%) by taking into account of two different control boundaries; in terms of process boundary (PB) and system boundary (SB). Energy efficiency, specific water removal rate (SWRR) and exergy efficiency reached maximum values for 30% TSS content, then it decreased. It was determined that energetic and exergetic efficiencies of SB were lower than those of PB. For the same TSS content, exergy efficiency value increased and improvement potential (IP) value decreased as the voltage gradient increased. Since highest energy consumption (5844.20 ± 29.89 J) was determined at 40% TSS content for 7.5 V/cm (p < 0.05) this process condition need the improvement most. It can be concluded that OVE method used the energy more efficiently than VE method for the purpose of the concentration of pomegranate juice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 207, August 2017, Pages 1-9
نویسندگان
, , , , ,