Abstract
This study focused into vacuum freeze dryer technology for increasing food shelf life in a drying food technology. The determinants of energy consumption increase as the energy density of food production and storage increases. Reducing the amount of energy used for drying, freezing, chilling, refrigeration, and air conditioning is becoming more important. The objective of this study was to extend food’s shelf life utilizing creative and novel technical approaches, such as vacuum freeze-drying’s energy-efficient process. Despite being a part of this investigation, the vacuum freeze drier was created using environmentally benign energy sources. To minimize the carbon footprint of food preservation, it is essential to use eco-friendly energy sources in chilling storage. According to the first law of thermodynamics, the energy efficiency at 1 atm pressure and 25 [°C] temperature (neglecting potential and kinetic energies) in the dead state is calculated under thermal equilibrium conditions. In this study, the energy efficiency was shown according to 5 different scenarios. The results of energy efficiencies are as follows: η1 is from 14.3 to 21.4%, η2 is from 20.7 to 31.0%, η3 is from 27.3 to 40.9%, η4 is from 32.1 to 48.1%, and η5 is from 34.6 to 51.9%, respectively. This analysis demonstrates that the energy efficiency improved from 12 to 18 h. In this study, optimizations with scenarios were employed considering vacuum freeze-drying technology in the plant with sustainable energy sources can considerably improve food shelf life while limiting our environmental impact.
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Acknowledgements
This project study was supported by Ak-Çav Holding Company Traditional Vegetable and Fruit Drying Plant during the installation phase as a research topic for energy efficiency. Thank you in particular to the factory management for their support with the plant production and energy data systems. The author additionally thanks them for their significant advice and support during this study.
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The author contributed to the study conception and design. Material preparation, data collection, and analysis were performed by Oznur Oztuna Taner. The first draft of the manuscript was written by Oznur Oztuna Taner, and the author commented on previous versions of the manuscript. The author read and approved the final manuscript.
Conceptualization; methodology; formal analysis and investigation; writing—original draft preparation; writing—review and editing: Oznur Oztuna Taner
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Oztuna Taner, O. Vacuum freeze dryer technology for extending the shelf life of food and protecting the environment: a scenario study of the energy efficiency. Environ Sci Pollut Res (2023). https://doi.org/10.1007/s11356-023-30398-8
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DOI: https://doi.org/10.1007/s11356-023-30398-8