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0125U004094,
Technologies for reducing energy consumption of equipment for drying fruit and vegetable raw materials.
Tsvirkun Liudmyla Oleksandrivna,
06-12-2025
Kryvyi Rih National University
In today's conditions, the food industry plays an important role in the food system, but at the same time it is one of the most energy-consuming, which is needed at all stages of the food chain directly for production, processing and transportation. For the food industry, drying is one of the most energy-intensive operations, because it consumes almost 50% of energy. Saving energy consumed during drying is no less important strategy than ensuring the quality of the final product. Therefore, it is relevant in today's conditions to reduce specific energy consumption, which should correspond to the concept of the «European Green Deal» and help make production more resource-efficient and clean in the process of such energy-intensive operations as drying food raw materials. This requires research into energy-efficient technologies and renewable energy sources with which raw materials can be dried using less energy than with conventional drying methods; Improvement of equipment for drying fruit and vegetable raw materials based on automation, which will enable control of the main parameters in the drying process. Built-in sensors can be used to monitor energy consumption in order to increase energy efficiency and avoid over-drying and under-drying, as insufficient drying can lead to spoilage of some types of food, while over-drying of raw materials leads to increased energy costs and reduced quality of raw materials.
2025-12-06
Updated: 2025-12-06
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