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دانلود رایکان مقاله انگلیسی ISI با موضوع تحلیل های اکسرژی و انرژی غذای مایع در فرایند گرمایش اهمی

عنوان فارسی مقاله:

تحلیل های اکسرژی و انرژی غذای مایع در فرایند گرمایش اهمی: یک مطالعه موردی تولید گوجه فرنگی

عنوان انگلیسی مقاله:

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

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بخشی از مقاله انگلیسی :

4. Conclusion

It is necessary to show the variations of energy and exergy with time in order to determine when and where the maximum and minimum values of the energy or exergy losses took place during the ohmic heating process. This paper deals with the performance evaluation of ohmic heating process of liquid food by applying exergy analysis. The results showed that the energy efficiency decreased at all voltage gradients with decrease in moisture content, while the opposite trend is observed for exergy efficiency (exergy efficiency increase with decrease in moisture content). Also, the average values of energy efficiency (67.07– 85.50%) are higher than that exergetic efficiency of system (31.77– 60.34%). The electrical conductivity of tomato samples (2.36–12.38 S/ m) increased with a reduction of moisture content. The values of specific energy consumption varied from of 4.64–2.73 MJ/kg of water evaporation. The average values of improvement potential and exergy loss between 2.82–14.18 kW and 6.81–21.47 kW, respectively. The most exergy losses took place for the 6 V/cm voltage gradients.