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MATHEMATICAL OPTIMIZATION FOR ENERGY CONSUMPTION DURING FREEZE‐DRYING OF COOKED BEEF SLICE
Author(s) -
LUO RUIMING,
ZHOU GUANGHONG
Publication year - 2008
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00176.x
Subject(s) - energy consumption , sample (material) , wafer , materials science , analytical chemistry (journal) , energy (signal processing) , composite material , chemistry , mathematics , chromatography , statistics , nanotechnology , electrical engineering , engineering
In this article, the results were the following: drying period 2.55 h, with sample thickness 4 mm, chamber pressure 56.66 Pa, heating board temperature 67.50C; productivity 164.81 g/m/h, with sample thickness 9.40 mm, chamber pressure 74.00 Pa, heating board temperature 77.00C; minimum energy consumption 52,738.33 KJ/kg (H 2 O), with sample thickness 4 mm, chamber pressure 57.14 Pa, heating board temperature 77.00C. The comparison between calculated and experimental results showed that the optimized values were very close to the experimental results.PRACTICAL APPLICATIONS In this study, the goal function is to minimize the energy consumption during freeze‐drying of cooked beef slice. The optimal objects could be obtained by nonlinear regression analysis of the simulated data, instead of the experimental results. Now the expectation has been put into practice and validated, not less than 15 experiments were reduced. It indicates that the optimization technique proposed in the article is a simple and convenient tool to minimize the energy consumption of the freeze‐drying process.