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

DOI: https://doi.org/10.23939/cte2023.083

Authors

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

Abstract

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.

Keywords

kinetics static and dynamic modes heat consumption

References

[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

First published Full Text (17.04.2023 - 14:51)

Official paper