Energy analysis of the production line for canned carrot production
An energy-saving scheme for the production of candied carrots has been developed. The developed scheme includes: washing of raw materials with 1% NaHCO3 solution, reduction of water consumption for blanching, reduction of syrup consumption for saturation of raw materials with sugar. A new drying technology is introduced: candied fruits are dried in a variable temperature mode, namely: in the initial stages with a heat agent at a temperature of 70 0C, at the final stage - with a heat agent at a temperature of 20 0C.