Heat cost calculation of the process of zucchini fruits saturation with sucrose from an aqueous solution

Development, energy and resource saving in the chemical and food technologies
4th International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 26–29th, 2023, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2023, pp. 83–84


First and Last Name Academic degree E-mail Affiliation
Iryna Huzova Ph.D. iryna.o.huzova [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine
Volodymyr Atamanyuk Sc.D. atamanyuk [at] ukr.net Lviv Polytechnic National University
Lviv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 17.04.2023 - 14:51

This work deals with experimental studies of zucchini fruits saturation were conducted in static and dynamic modes. Specific heat consumption of the studied modes of saturation of zucchini fruits in sugar syrup was theoretically calculated. The total heat consumption is lower in dynamic mode compared to the static one, at the same medium temperatures. 


[1] Atamanyuk, V., Huzova, I., & Gnativ, Z. (2017). Study of diffusion processes in pumpkin particles during candied fruits production. Food Science and Technology, 11(4), 21-28. https://doi.org/10.15673/fst.v11i4.727

Official paper