The kinetic study of juice industry residues drying process based on TG-DTG experimental data
Апстракт
To achieve sustainable development and mitigate the climate change challenges, the use of food industry residues is an important part of the modern circular econ- omy. The residues from the fruit juice production industry are nowadays commonly used raw materials for producing different value-added products. In order to improve the energy efficiency aspects of the industry residue treatment, generally, the drying process as the first step of the whole processing chain should be further analyzed. Regarding these facts, a comprehensive kinetic study was performed to provide the detailed mechanisms of moisture removal from the base raw material. The industrial residues from apple juice production were used for experimental isothermal TG anal- ysis in the air atmosphere at five different temperatures. Based on experimental data, different kinetic models were applied to determine the kinetic parameters and dom- inant conversion functions. The obtained results of activation energy ...were compared with literature data and further discussion about the decomposition mechanisms was provided. The results of this research will be further used for developing the univer- sal mathematical model of the drying process which could be applied for other sim- ilar food materials and could provide new data for the energy efficiency improve- ment of the food residues processing industry.
Кључне речи:
juice industry residues / TG analysis / drying process / kinetic study / decomposition mechanismsИзвор:
17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts, 2021, 37-37Издавач:
- Poland: Wydawnictwo Naukowe WNPiD UAM
Напомена:
- ICTAC 2020 17th International Congress on Thermal Analysis and Calorimetry, 29 Aug. – 2 Sept. 2021
Колекције
Институција/група
VinčaTY - CONF AU - Milanović, Mihailo AU - Komatina, Mirko AU - Janković, Bojan AU - Stojiljković, Dragoslava AU - Manić, Nebojša PY - 2021 UR - https://vinar.vin.bg.ac.rs/handle/123456789/12625 AB - To achieve sustainable development and mitigate the climate change challenges, the use of food industry residues is an important part of the modern circular econ- omy. The residues from the fruit juice production industry are nowadays commonly used raw materials for producing different value-added products. In order to improve the energy efficiency aspects of the industry residue treatment, generally, the drying process as the first step of the whole processing chain should be further analyzed. Regarding these facts, a comprehensive kinetic study was performed to provide the detailed mechanisms of moisture removal from the base raw material. The industrial residues from apple juice production were used for experimental isothermal TG anal- ysis in the air atmosphere at five different temperatures. Based on experimental data, different kinetic models were applied to determine the kinetic parameters and dom- inant conversion functions. The obtained results of activation energy were compared with literature data and further discussion about the decomposition mechanisms was provided. The results of this research will be further used for developing the univer- sal mathematical model of the drying process which could be applied for other sim- ilar food materials and could provide new data for the energy efficiency improve- ment of the food residues processing industry. PB - Poland: Wydawnictwo Naukowe WNPiD UAM C3 - 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts T1 - The kinetic study of juice industry residues drying process based on TG-DTG experimental data SP - 37 EP - 37 UR - https://hdl.handle.net/21.15107/rcub_vinar_12625 ER -
@conference{ author = "Milanović, Mihailo and Komatina, Mirko and Janković, Bojan and Stojiljković, Dragoslava and Manić, Nebojša", year = "2021", abstract = "To achieve sustainable development and mitigate the climate change challenges, the use of food industry residues is an important part of the modern circular econ- omy. The residues from the fruit juice production industry are nowadays commonly used raw materials for producing different value-added products. In order to improve the energy efficiency aspects of the industry residue treatment, generally, the drying process as the first step of the whole processing chain should be further analyzed. Regarding these facts, a comprehensive kinetic study was performed to provide the detailed mechanisms of moisture removal from the base raw material. The industrial residues from apple juice production were used for experimental isothermal TG anal- ysis in the air atmosphere at five different temperatures. Based on experimental data, different kinetic models were applied to determine the kinetic parameters and dom- inant conversion functions. The obtained results of activation energy were compared with literature data and further discussion about the decomposition mechanisms was provided. The results of this research will be further used for developing the univer- sal mathematical model of the drying process which could be applied for other sim- ilar food materials and could provide new data for the energy efficiency improve- ment of the food residues processing industry.", publisher = "Poland: Wydawnictwo Naukowe WNPiD UAM", journal = "17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts", title = "The kinetic study of juice industry residues drying process based on TG-DTG experimental data", pages = "37-37", url = "https://hdl.handle.net/21.15107/rcub_vinar_12625" }
Milanović, M., Komatina, M., Janković, B., Stojiljković, D.,& Manić, N.. (2021). The kinetic study of juice industry residues drying process based on TG-DTG experimental data. in 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts Poland: Wydawnictwo Naukowe WNPiD UAM., 37-37. https://hdl.handle.net/21.15107/rcub_vinar_12625
Milanović M, Komatina M, Janković B, Stojiljković D, Manić N. The kinetic study of juice industry residues drying process based on TG-DTG experimental data. in 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts. 2021;:37-37. https://hdl.handle.net/21.15107/rcub_vinar_12625 .
Milanović, Mihailo, Komatina, Mirko, Janković, Bojan, Stojiljković, Dragoslava, Manić, Nebojša, "The kinetic study of juice industry residues drying process based on TG-DTG experimental data" in 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts (2021):37-37, https://hdl.handle.net/21.15107/rcub_vinar_12625 .