Open AccessComplex Use of Various Types of Energy in Processes of Food Production and Storage
Author(s) -
Nikolay Ermoshin,
Сергей Александрович Романчиков,
O. I. Nikolyuk
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1079/7/072034
Subject(s) - usable , production (economics) , productivity , food industry , food processing , food products , biochemical engineering , computer science , process engineering , environmental science , engineering , food science , chemistry , economics , world wide web , macroeconomics
In order to improve the technological equipment of the food industry the issues of the development and application of innovations in food production are considered. The effects of the use of traditional types of energy and physical and mechanical fields in the production, storage and transportation of food are analyzed. Particular attention is paid to the complex effects of fields with various nature on technological processes. New principles of the development and production of technological equipment based on the synergy of heat, ultrasound, vacuum, pressure, electromagnetic effects, mechanical vibration are proposed. To estimate the effect of the integrated use of various types of energy in the preparation and storage of food products, a synergy coefficient has been introduced and justified. The results of theoretical and experimental studies of the complex effect of various types of energy on the initial components of food products and their production processes are presented in the form of graphs. The assessment of the effects of the integrated application of vepol technologies, allowing to increase the efficiency of technological equipment, productivity, to reduce energy costs, increase the usable shelf life of products, make it safer and better.