OPTIMIZATION OF ENERGY CONSUMPTION DURING IMMERSION FRYING OF PEANUTS

Original scientific paper

Authors

  • Đorđije Doder Department of Energy and Process Engineering, Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovica 6, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-1489-3183
  • Damir Đaković Department of Energy and Process Engineering, Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovica 6, 21000 Novi Sad, Serbia
  • Borivoj Stepanov Department of Energy and Process Engineering, Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovica 6, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-0193-8231
  • Nikola Milivojević Department of Energy and Process Engineering, Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovica 6, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-4759-776X

DOI:

https://doi.org/10.2298/CICEQ230116018D

Keywords:

Immersion frying, peanuts frying, energy consumption optimization

Abstract

This study investigated the influence of different regimes of immersion batch frying of peanuts on its specific energy consumption. The investigation was conducted via simulation, where energy consumption was calculated using various heat power/peanut mass ratios. As the result of the applied optimization procedure within the examined domain and calculation data, it was estimated that a regime with 24 kW of heating power and 28.6 kg of peanuts gave the minimum specific energy consumption. Besides that, the resulting surface could serve as a basis for designing and operating the frying equipment in more favorable regimes in terms of energy efficiency.

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Published

19.07.2023 — Updated on 09.12.2023

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How to Cite

OPTIMIZATION OF ENERGY CONSUMPTION DURING IMMERSION FRYING OF PEANUTS: Original scientific paper. (2023). Chemical Industry & Chemical Engineering Quarterly, 30(2), 135-142. https://doi.org/10.2298/CICEQ230116018D

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