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https://doi.org/10.13044/j.sdewes.d7.0278

Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process

Miklos Kassai   ORCID icon orcid.org/0000-0003-4618-3394 ; Department of Building Services and Process Engineering, Budapest University of Technology and Economics, Muegyetem Rakpart 3-9, Budapest, Hungary

Puni tekst: engleski, pdf (513 KB) str. 631-640 preuzimanja: 54* citiraj
APA 6th Edition
Kassai, M. (2019). Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process. Journal of Sustainable Development of Energy, Water and Environment Systems, 7 (4), 631-640. https://doi.org/10.13044/j.sdewes.d7.0278
MLA 8th Edition
Kassai, Miklos. "Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process." Journal of Sustainable Development of Energy, Water and Environment Systems, vol. 7, br. 4, 2019, str. 631-640. https://doi.org/10.13044/j.sdewes.d7.0278. Citirano 12.07.2020.
Chicago 17th Edition
Kassai, Miklos. "Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process." Journal of Sustainable Development of Energy, Water and Environment Systems 7, br. 4 (2019): 631-640. https://doi.org/10.13044/j.sdewes.d7.0278
Harvard
Kassai, M. (2019). 'Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process', Journal of Sustainable Development of Energy, Water and Environment Systems, 7(4), str. 631-640. https://doi.org/10.13044/j.sdewes.d7.0278
Vancouver
Kassai M. Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process. Journal of Sustainable Development of Energy, Water and Environment Systems [Internet]. 2019 [pristupljeno 12.07.2020.];7(4):631-640. https://doi.org/10.13044/j.sdewes.d7.0278
IEEE
M. Kassai, "Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process", Journal of Sustainable Development of Energy, Water and Environment Systems, vol.7, br. 4, str. 631-640, 2019. [Online]. https://doi.org/10.13044/j.sdewes.d7.0278

Sažetak
The investment into sausage drying technology based on traditional technics using large-scale air handling unit, air ducts, boiler and traditional refrigerator is over the budget of the national agriculturist. The technological development has enabled the meat drying technology also for low budget enterprises nowadays. The object of this research
was to investigate the sausage drying process in a small-scale test chamber with a novel direct current inverter condensing unit including the significant elements such as scroll compressor, electronic expansion valve and proportional-integral-derivative controller system. To achieve this object, the test facility was installed in the introduction room of
Kassai-Klima Limited-Liability Company in which the drying process of 200 kg fresh sausages was investigated by experiments. During the tests, the electricity consumption of the condensing units was also measured. The total electrical consumption of the system was 5,160 kWh based on the electricity meter during the five days of experiment.
This way the energy efficiency and emissions could be monitored and compared with traditional sausage drying technologies.

Ključne riječi
Sausage drying; Experiment; Commercial refrigeration; Cold store; Variable speed direct current compressor; Energy consumption; Sustainability.

Hrčak ID: 224122

URI
https://hrcak.srce.hr/224122

Posjeta: 108 *