ENERGY SOURCES IN INNOVATIVE ENERGY TECHNOLOGIES OF VEGETABLE PROCESSING

The analysis of numerous scientific works shows that the intensive development of innovative types of technology exceeds the development of the methodological foundations of power engineering management. There are no clear comparisons of the energy efficiency of electrical technologies and heat technologies, since different types of energy are used; there are no objective indicators of energy efficiency in various technologies of dehydration of raw materials. The present study proposes a methodology based on the hypothesis that when comparing energy efficiency in the processing of raw materials, objective results can be obtained through a system analysis of the entire energy conversion chain from fuel to a finished product. The research purpose is to experimentally prove the validity of this hypothesis. The author suggests using the indicator of the share of fuel energy in the finished product and the amount of moisture removed when burning 1 kg of fuel. This figure does not depend on fluctuations in energy prices, which may vary for different countries. The paper presents an heat balance analysis of drying and evaporation plants. It is shown that with the same technical tasks, non-optimized evaporation is several times more efficient than the optimized drying process. The authors present structural models of energy conversion in combined processes for the production of concentrated food products. The energy efficiency of using fuel in conventional drying, evaporation, and cryoconcentration techniques has been calculated. The obtained parameters are compared with the data for innovative models of machines developed by the author. It is shown that the evaporating installations developed by the author are not inferior in efficiency to conventional ones, and allow obtaining concentrates up to 90 brix. The developed microwave dryers and unit freeze installations significantly exceed the efficiency of their counterparts, allowing to withdraw, respectively, up to 6 and 100 kg of moisture, while conventional dryers for fuels with an oil equivalent of 40 MJ per 1 kg can remove no more than 3 kg of moisture, and cryoconcentrators - 20 kg.

энергетический менеджмент, пищевые производства, энергоэффективность, сушка, криоконцентрирование, микроволновое поле, обезвоживание, пищевые концентраты, energy management, food production, energy efficiency, drying, cryoconcentration, microwave field, dehydration, food concentrates

1. Gabor D., Colombo U., King A.S. Beyond the age of waste: a report to the Club of Rome, 2016. 258 p. URL: https://www.elsevier.com/books/beyond-the-age-of-waste /gabor/978-0-08-027303-7.

2. Clapp J., Newell P., Brent Z.W. The global political economy of climate change, agriculture and food systems. The Journal of Peasant Studies. 2018. Vol. 45, no. 1, Рр. 80-88. DOI: org/10.1080/03066150.2017.1381602.

3. Govindan K. Sustainable consumption and production in the food supply chain: A conceptual framework. International Journal of Production Economics, 2018. Vol. 195. Рр. 419-431. DOI: 10.1016/j.ijpe.2017.03.003.

4. Cai X., Wallington K., Shafiee-Jood M., Marston L. Understanding and managing the food-energy-water nexus-opportunities for water resources research. Advancesin Water Resources, 2018. Vol. 111. Рр. 259-273. DOI: org/10.1016/j.advwatres.2017.11.014.

5. Prosekov A.Y., Ivanova S.A. Food security: The challenge of the present. Geoforum, 2018. Vol. 91, Рр. 73-77. DOI: org/10.1016/j.geoforum.2018.02.030.

6. Marsden T. Theorising food quality: some key issues in understanding its competitive production and regulation. In Qualities of food. Manchester University Press. 2018. Рр. 129-155. https://pdfs.semanticscholar.org/d32a/2d70ef08 5163aaa7e9ee0e6bb8cdca969b8d.pdf.

7. Balin B.E., Akan D.M. EKC hypothesis and the effect of innovation: A panel data analysis. Journal of Business Economics and Finance. 2015. vol. 4. № 1. Рр. 81-91. DOI: 10.17261/Pressacademia.201519952.

8. Gennadii Ryabcev. The Problem Of Informal Impact In The Activities Of Regulatory Authorities And The Ways Of Its Solutions. Strategic Priorities. 2017. vol. 44. №. 3. Рр. 59-66.

9. Кирич Н.Б., Кшагл 1.А. Ресурсоощадшсть харчових переробних шдприемств вимога дня. Book of abstracts International scientific and technical conference" State and prospects of food science and industry". ТНТУ, 2015. Рр. 196-198. URL: http://elartu.tntu.edu.ua/handle/123456789/6526.

10. Hosovskyi R. Diffusive mass transfer during drying of grinded sunflower stalks. Chemistry & Chemical technology. 2016. vol. 10, № 4. Рр. 459-464. URL: http://nbuv.gov. ua/UJRN/Chemistry_2016_10_4_12.

11. Sabarez Henry T. "Thermal Drying of Foods." Fruit Preservation. Springer, New York, № 2018. Рр. 181-210.

12. Kumar C., M.A. Karim. Microwave-convective drying of food materials: A critical review. Critical reviews in food science and nutrition 59.3 (2019): Рр. 379-394. https://doi. org/10.1080/10408398.2017.1373269.

13. Monteiro, Ricardo L. Microwave vacuum drying and multi-flash drying of pumpkin slices. Journal of food engineering, 232, 2018: Рр. 1-10. DOI: 10.1016/j.jfoodeng.2018.03.015.

14. Rahman M.M. Multi-scale model of food drying: Current status and challenges. Critical reviews in food science and nutrition 58.5, 2018: Рр. 858-876. doi.org/10.1080/10408 398.2016.1227299.

15. Sabarez H.T., Keuhbauch S., Knoerzer K. Ultrasound assisted low temperature drying of food materials. IDS2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politecnica de Valencia, 2018. Рр. 1245-1250.

16. Burdo O.G., Bandura V.N., Levtrinskaya Y.O. Elec-trotechnologies of targeted energy delivery in the processing of food raw materials. Surface Engineering and Applied Electrochemistry. 2018. vol. 54, № 2, Рр. 210-218. https://link. springer.com/article/10.3103/S1068375518020047.

17. Burdo O., Bandura V, Zykov A., Zozulyak I., Levtrinskaya Y., Marenchenko E. Development of wave technologies to intensify heat and mass transfer processes. Eastern-European Journal of Enterprise Technologies. 2017. vol. 4, № 11(88). Рр. 34-42. DOI: 10.15587/1729-4061.2017.108843.