Ahmad Piri, Adel Rezvanivand Fanaei, Vahid Rostampour
Due to the limitations of fossil resources, it is momentous to accurately assess the high-energy consumption systems that could be used to improve the performance of these systems. The crystallization process directly affects particle size, purity, and product yield in the sugar industry. In this study, a continuous vacuum pan in the crystallization line, located in the Urmia sugar plant, was evaluated by energy and exergy analyses and compared with syrup concentration line evaporators. Mass, energy, and exergy balances were conducted via coding in EES software, and energetic and exergetic functional parameters were obtained. The system’s heat loss and exergy destruction were calculated at 33.40 and 255.93 kW, respectively. The improvement potential was 114.70 kW, the sustainability index was 2.24, and the exergy efficiency of the vacuum pan was 58.46%, which indicates its poor performance compared to the evaporators of the concentration line. The vapor with energy and exergy of 12.66% and 18.44% of the total entering energy and exergy leaves the vacuum pan without any use and is considered a system loss. Therefore, as a solution, a thermocompressor is proposed as a solution to recompress the vapor and reduce the production costs and environmental impacts of the process in the Urmia sugar plant.
{"title":"Thermodynamic Analysis of a Continuous Vacuum Pan in the Crystallization Process of Sugar Beet Syrup","authors":"Ahmad Piri, Adel Rezvanivand Fanaei, Vahid Rostampour","doi":"10.1155/2024/2245675","DOIUrl":"https://doi.org/10.1155/2024/2245675","url":null,"abstract":"<p>Due to the limitations of fossil resources, it is momentous to accurately assess the high-energy consumption systems that could be used to improve the performance of these systems. The crystallization process directly affects particle size, purity, and product yield in the sugar industry. In this study, a continuous vacuum pan in the crystallization line, located in the Urmia sugar plant, was evaluated by energy and exergy analyses and compared with syrup concentration line evaporators. Mass, energy, and exergy balances were conducted via coding in EES software, and energetic and exergetic functional parameters were obtained. The system’s heat loss and exergy destruction were calculated at 33.40 and 255.93 kW, respectively. The improvement potential was 114.70 kW, the sustainability index was 2.24, and the exergy efficiency of the vacuum pan was 58.46%, which indicates its poor performance compared to the evaporators of the concentration line. The vapor with energy and exergy of 12.66% and 18.44% of the total entering energy and exergy leaves the vacuum pan without any use and is considered a system loss. Therefore, as a solution, a thermocompressor is proposed as a solution to recompress the vapor and reduce the production costs and environmental impacts of the process in the Urmia sugar plant.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2245675","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Subhashini, Subith. C, R. Meenatchi, Mahendran Radhakrishnan
The comprehensive demand for meat and seafood in the global market has raised a severe need for processing and preservation strategies to conserve their inherent quality. It is widely perceived that the present conventional meat production system engages freezing as the primary preservation technique, and reports have documented several challenges associated with existing freezing approaches, like the creation of ice crystals during phase transition, which causes deterioration of the tissue membrane, destruction of the cell wall, and textural damage to the foods. Thus, interest in alternative food freezing methodologies, such as pressure shift freezing (PSF), has emerged as a matter of immense approaches and commercial interest owing to its massive benefits. This review delivers the fundamentals of PSF, including the mechanisms of ice crystal formation and microbial inactivation. Further, this review briefly states the applications of PSF in meat processing and preservation by compiling recent works. This provides insight into emerging trends and research requirements. High-pressure freezing creates rapid and homogenous ice crystal development all over the food sample. Moreover, the impact of pressure on the quality aspect of PSF-treated food was discussed. Also, the changes in functional characteristics of PSF-treated foods like colour, texture, and WHC have been highlighted. Finally, aspects that can be further notably analysed, the obstruction that confines the implementation of this innovation on a large scale, and opportunities have been presented.
{"title":"Pressure Shift Freezing: An Alternate Method of Freezing for Meat and Marine Products and Their Quality Characteristics","authors":"M. Subhashini, Subith. C, R. Meenatchi, Mahendran Radhakrishnan","doi":"10.1155/2024/1720752","DOIUrl":"https://doi.org/10.1155/2024/1720752","url":null,"abstract":"<p>The comprehensive demand for meat and seafood in the global market has raised a severe need for processing and preservation strategies to conserve their inherent quality. It is widely perceived that the present conventional meat production system engages freezing as the primary preservation technique, and reports have documented several challenges associated with existing freezing approaches, like the creation of ice crystals during phase transition, which causes deterioration of the tissue membrane, destruction of the cell wall, and textural damage to the foods. Thus, interest in alternative food freezing methodologies, such as pressure shift freezing (PSF), has emerged as a matter of immense approaches and commercial interest owing to its massive benefits. This review delivers the fundamentals of PSF, including the mechanisms of ice crystal formation and microbial inactivation. Further, this review briefly states the applications of PSF in meat processing and preservation by compiling recent works. This provides insight into emerging trends and research requirements. High-pressure freezing creates rapid and homogenous ice crystal development all over the food sample. Moreover, the impact of pressure on the quality aspect of PSF-treated food was discussed. Also, the changes in functional characteristics of PSF-treated foods like colour, texture, and WHC have been highlighted. Finally, aspects that can be further notably analysed, the obstruction that confines the implementation of this innovation on a large scale, and opportunities have been presented.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1720752","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alfredo Domínguez Niño, Octavio García Valladares, Ana María Lucho Gómez, Paulina Guillén Velázquez, César Antonio Ortiz Sánchez, Beatriz Castillo Téllez, Guadalupe Luna Solano