Reserves for Energy Efficiency in Processing and Storage of Fruit and Vegetable Products in the Republic of Uzbekistan

The article analyzes the existing technology of processing and storage of fruit and vegetable products in terms of their energy intensity. The paper uses a new approach to the evaluation of energy efficiency of processing and storage of food products, developed by the authors, taking into account not only the energy costs but also the energy content (energy content) of the final product. To improve the energy efficiency of the drying process, on the duration of which its energy intensity and energy content of dried products depend, an electro-impulse treatment of the material before drying is proposed, which ensures the maximum necrosis of tissue cells, as the main factor preventing moisture removal. This electro-technological method is also recommended for the processing of fruits and vegetables and grapes before squeezing out the juice. Recommendations are given for increasing the efficiency of storing vegetables and fruits with the use of electro-impulse and electron-ion technology, which ensures the safety of products up to 86%. The use of renewable energy sources, in order to increase the energy efficiency of processing and storage of fruit and vegetable products and grapes, is indicated in the work in a promising direction.

Перевод пока недоступен