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

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 e...
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Autor*in:	Miklos Kassai [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Sausage drying Experiment Commercial refrigeration Cold store Variable speed direct current compressor Energy consumption Sustainability.

Übergeordnetes Werk:	In: Journal of Sustainable Development of Energy, Water and Environment Systems - SDEWES Centre, 2013, 7(2019), 4, Seite 631-640
Übergeordnetes Werk:	volume:7 ; year:2019 ; number:4 ; pages:631-640

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.13044/j.sdewes.d7.0278

Katalog-ID:	DOAJ041307496

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520			\|a 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.
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spelling	10.13044/j.sdewes.d7.0278 doi (DE-627)DOAJ041307496 (DE-599)DOAJ7cb8a72c99c44838a01652e60117009e DE-627 ger DE-627 rakwb eng HD72-88 Miklos Kassai verfasserin aut Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Sausage drying Experiment Commercial refrigeration Cold store Variable speed direct current compressor Energy consumption Sustainability. Technology T Economic growth, development, planning In Journal of Sustainable Development of Energy, Water and Environment Systems SDEWES Centre, 2013 7(2019), 4, Seite 631-640 (DE-627)766477541 (DE-600)2730778-5 18489257 nnns volume:7 year:2019 number:4 pages:631-640 https://doi.org/10.13044/j.sdewes.d7.0278 kostenfrei https://doaj.org/article/7cb8a72c99c44838a01652e60117009e kostenfrei http://www.sdewes.org/jsdewes/pid7.0278 kostenfrei https://doaj.org/toc/1848-9257 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 7 2019 4 631-640
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allfieldsSound	10.13044/j.sdewes.d7.0278 doi (DE-627)DOAJ041307496 (DE-599)DOAJ7cb8a72c99c44838a01652e60117009e DE-627 ger DE-627 rakwb eng HD72-88 Miklos Kassai verfasserin aut Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Sausage drying Experiment Commercial refrigeration Cold store Variable speed direct current compressor Energy consumption Sustainability. Technology T Economic growth, development, planning In Journal of Sustainable Development of Energy, Water and Environment Systems SDEWES Centre, 2013 7(2019), 4, Seite 631-640 (DE-627)766477541 (DE-600)2730778-5 18489257 nnns volume:7 year:2019 number:4 pages:631-640 https://doi.org/10.13044/j.sdewes.d7.0278 kostenfrei https://doaj.org/article/7cb8a72c99c44838a01652e60117009e kostenfrei http://www.sdewes.org/jsdewes/pid7.0278 kostenfrei https://doaj.org/toc/1848-9257 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 7 2019 4 631-640
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callnumber-first	H - Social Science
author	Miklos Kassai
spellingShingle	Miklos Kassai misc HD72-88 misc Sausage drying misc Experiment misc Commercial refrigeration misc Cold store misc Variable speed direct current compressor misc Energy consumption misc Sustainability. misc Technology misc T misc Economic growth, development, planning Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process
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topic_title	HD72-88 Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process Sausage drying Experiment Commercial refrigeration Cold store Variable speed direct current compressor Energy consumption Sustainability
topic	misc HD72-88 misc Sausage drying misc Experiment misc Commercial refrigeration misc Cold store misc Variable speed direct current compressor misc Energy consumption misc Sustainability. misc Technology misc T misc Economic growth, development, planning
topic_unstemmed	misc HD72-88 misc Sausage drying misc Experiment misc Commercial refrigeration misc Cold store misc Variable speed direct current compressor misc Energy consumption misc Sustainability. misc Technology misc T misc Economic growth, development, planning
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title	Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process
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title_sort	newly developed direct current refrigeration technique to improve the sustainability of sausage drying process
callnumber	HD72-88
title_auth	Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process
abstract	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process
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