The advancement of technical and technological systems of the process of drying of stone fruits and constant improvement in the specific field do not diminish ongoing problems. Both practical and theoretic discoveries in the field of drying of stone fruits have been recently predominantly directed both towards the aspect of energy and the quality of the obtained products. The paper includes electric technical measurements of technological parameters relevant for the consumption of thermal energy within the process of drying of stone fruits. Temperature and air humidity at drying, drying speed and specific consumption of energy were primarily measured. Soluble solids content, the total and direct invert, sucrose and the total acids were recorded as quality parameters. Obtained results suggest that technical parameters of the system, primarily energetically part of the system, play key role in the energy consumption, besides the drying regime, type and method of preparation of the materi...al.
Usvršavanje teničko-tehnoloških sistema procesa sušenja koštičavog voća i stalni napredak u toj oblasti ne umanjuje aktuelnost problema. Praktična i teorijska saznanja u vezi sušenja koštičavog voća, poslednjih godina su u dominantnoj meri usmerena na energetski aspekt i kvalitet dobijenih proizvoda. Predmet rada je obuhvatio strujno tehnička merenja tehnoloških parametra relevantnih za potrošnju toplotne energije u procesu sušenje koštičavog voća. Posebno su analizirani temperatura i relativna vlažnost vazduha za sušenje, brzina sušenja kao i specifična potrošnja energije. Kao parametri kvaliteta posmatrani su sadržaj suve materije, ukupan i direktni invert, saharoza i ukupna kiselost. Analiza dobijenih rezultata pokazuje da pored režima sušenja, vrste i načina pripreme materijala, na potrošnju energije presudnu ulogu imaju i tehnički parametri sistema, što se pre svega odnosi na energetski deo sistema.
Keywords:
drying chamber / energy consumption / plum / apricot / fruit quality / sušara / potrošnja energije / šljiva / kajsija / kvalitet plodova
TY - JOUR
AU - Živković, Milovan
AU - Kosi, Franc F.
AU - Radojević, Rade
AU - Komnenić, Vaso
PY - 2006
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1269
AB - The advancement of technical and technological systems of the process of drying of stone fruits and constant improvement in the specific field do not diminish ongoing problems. Both practical and theoretic discoveries in the field of drying of stone fruits have been recently predominantly directed both towards the aspect of energy and the quality of the obtained products. The paper includes electric technical measurements of technological parameters relevant for the consumption of thermal energy within the process of drying of stone fruits. Temperature and air humidity at drying, drying speed and specific consumption of energy were primarily measured. Soluble solids content, the total and direct invert, sucrose and the total acids were recorded as quality parameters. Obtained results suggest that technical parameters of the system, primarily energetically part of the system, play key role in the energy consumption, besides the drying regime, type and method of preparation of the material.
AB - Usvršavanje teničko-tehnoloških sistema procesa sušenja koštičavog voća i stalni napredak u toj oblasti ne umanjuje aktuelnost problema. Praktična i teorijska saznanja u vezi sušenja koštičavog voća, poslednjih godina su u dominantnoj meri usmerena na energetski aspekt i kvalitet dobijenih proizvoda. Predmet rada je obuhvatio strujno tehnička merenja tehnoloških parametra relevantnih za potrošnju toplotne energije u procesu sušenje koštičavog voća. Posebno su analizirani temperatura i relativna vlažnost vazduha za sušenje, brzina sušenja kao i specifična potrošnja energije. Kao parametri kvaliteta posmatrani su sadržaj suve materije, ukupan i direktni invert, saharoza i ukupna kiselost. Analiza dobijenih rezultata pokazuje da pored režima sušenja, vrste i načina pripreme materijala, na potrošnju energije presudnu ulogu imaju i tehnički parametri sistema, što se pre svega odnosi na energetski deo sistema.
PB - Naučno voćarsko društvo Srbije, Čačak
T2 - Voćarstvo
T1 - Consumption of thermal energy and quality of drying of stone fruits
T1 - Potrošnja toplotne energije i kvalitet sušenja koštičavog voća
EP - 285
IS - 155
SP - 273
VL - 40
UR - https://hdl.handle.net/21.15107/rcub_agrospace_1269
ER -
@article{
author = "Živković, Milovan and Kosi, Franc F. and Radojević, Rade and Komnenić, Vaso",
year = "2006",
abstract = "The advancement of technical and technological systems of the process of drying of stone fruits and constant improvement in the specific field do not diminish ongoing problems. Both practical and theoretic discoveries in the field of drying of stone fruits have been recently predominantly directed both towards the aspect of energy and the quality of the obtained products. The paper includes electric technical measurements of technological parameters relevant for the consumption of thermal energy within the process of drying of stone fruits. Temperature and air humidity at drying, drying speed and specific consumption of energy were primarily measured. Soluble solids content, the total and direct invert, sucrose and the total acids were recorded as quality parameters. Obtained results suggest that technical parameters of the system, primarily energetically part of the system, play key role in the energy consumption, besides the drying regime, type and method of preparation of the material., Usvršavanje teničko-tehnoloških sistema procesa sušenja koštičavog voća i stalni napredak u toj oblasti ne umanjuje aktuelnost problema. Praktična i teorijska saznanja u vezi sušenja koštičavog voća, poslednjih godina su u dominantnoj meri usmerena na energetski aspekt i kvalitet dobijenih proizvoda. Predmet rada je obuhvatio strujno tehnička merenja tehnoloških parametra relevantnih za potrošnju toplotne energije u procesu sušenje koštičavog voća. Posebno su analizirani temperatura i relativna vlažnost vazduha za sušenje, brzina sušenja kao i specifična potrošnja energije. Kao parametri kvaliteta posmatrani su sadržaj suve materije, ukupan i direktni invert, saharoza i ukupna kiselost. Analiza dobijenih rezultata pokazuje da pored režima sušenja, vrste i načina pripreme materijala, na potrošnju energije presudnu ulogu imaju i tehnički parametri sistema, što se pre svega odnosi na energetski deo sistema.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Consumption of thermal energy and quality of drying of stone fruits, Potrošnja toplotne energije i kvalitet sušenja koštičavog voća",
pages = "285-273",
number = "155",
volume = "40",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1269"
}
Živković, M., Kosi, F. F., Radojević, R.,& Komnenić, V.. (2006). Consumption of thermal energy and quality of drying of stone fruits. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 40(155), 273-285.
https://hdl.handle.net/21.15107/rcub_agrospace_1269
Živković M, Kosi FF, Radojević R, Komnenić V. Consumption of thermal energy and quality of drying of stone fruits. in Voćarstvo. 2006;40(155):273-285.
https://hdl.handle.net/21.15107/rcub_agrospace_1269 .
Živković, Milovan, Kosi, Franc F., Radojević, Rade, Komnenić, Vaso, "Consumption of thermal energy and quality of drying of stone fruits" in Voćarstvo, 40, no. 155 (2006):273-285,
https://hdl.handle.net/21.15107/rcub_agrospace_1269 .
