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MATHEMATICAL OPTIMIZATION FOR ENERGY CONSUMPTION DURING FREEZE-DRYING OF COOKED BEEF SLICE

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Abstract:

ABSTRACT

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 (H2O), 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.

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1745-4530.2007.00176.x

Publication date: October 1, 2008

bsc/jfpe/2008/00000031/00000005/art00001
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