Energy and exergy analysis of induction-assisted batch processing in food production: a case study—strawberry jam production

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dc.contributor.authorBaşaran A.
dc.contributor.authorYilmaz T.
dc.contributor.authorÇivi C.
dc.date.accessioned2024-07-22T08:07:36Z
dc.date.available2024-07-22T08:07:36Z
dc.date.issued2020
dc.description.abstractAbstract: 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: [Figure not available: see fulltext.]. © 2019, Akadémiai Kiadó, Budapest, Hungary.
dc.identifier.DOI-ID10.1007/s10973-019-08931-0
dc.identifier.issn13886150
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/14024
dc.language.isoEnglish
dc.publisherSpringer Netherlands
dc.subjectBatch data processing
dc.subjectDielectric materials
dc.subjectExergy
dc.subjectFruits
dc.subjectInduction heating
dc.subjectOils and fats
dc.subjectProcessed foods
dc.subjectConventional systems
dc.subjectElectrical heater
dc.subjectEnergy and exergy
dc.subjectEnergy and exergy analysis
dc.subjectEnergy and exergy efficiency
dc.subjectExergy efficiencies
dc.subjectProcessing systems
dc.subjectThermal food processing
dc.subjectThermal processing (foods)
dc.titleEnergy and exergy analysis of induction-assisted batch processing in food production: a case study—strawberry jam production
dc.typeArticle

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