Józef Grochowicz

Assessment of Energy Consumption in a Meat-Processing Plant—a Case Study

Meat-processing plants have their specific characteristics due to quantity of raw materials processed, production technology, degree of mechanisation of production and space utilization. These characteristics affect variability in consumption of energy carriers. This paper presents a case study of energy consumption in a small meat processing plant. It is attempting to identify and evaluate key factors which may be useful in conducting an in-depth analysis of energy consumption in the meat industry, and so this analysis may be important in selecting the best production techniques available. The results of the analysis are of critical importance for the selection of production technology selection assuming high plant efficiency.

Application of Freezing and Thawing to Carrot (Daucus carota L.) Juice Extraction

This paper presents a study of the effects of freezing and thawing carrot pulp and pomace on the efficiency of the pressing process and the quality of juice. In this study, various combinations of pretreatment strategies were used based on freezing and thawing the carrot pulp and pomace before pressing. The pressing process for pulp and pomace was carried out using a laboratory press with a perforated base. The juice obtained as a result of freezing and thawing the carrot pulp and pomace was characterized by a higher sugar content (°Brix) and a slightly lower dynamic viscosity. Furthermore, the study showed the impact of pretreatment on the chemical composition of the juice produced. On the basis of energy use and quality indicators of the resultant carrot juice (viscosity, pH, selected minerals, sugars, total carotenoid content, and vitamin C), a recommended solution is to press the pulp directly after grinding the carrots and then to press the pomace again after freezing and thawing. The proposed method for juice production using freezing and thawing allows a reduction in pomace quantity and the use of its valuable nutrients.