THERMODYNAMIC APPROACH AND USE OF RESONANT ENERGY FOR WASTE MINIMIZATION IN THE FOOD INDUSTRY

Abstract

In the modern world, the issue of waste minimization in industry is becoming particularly relevant, and bread-making is no exception. This article is devoted to the study of the problem of reducing waste in traditional bread production technologies, which are widely used in food industry enterprises. The authors emphasize that, despite the relatively small amount of organic waste, which, as a rule, is easily disposed of or processed in the post-production period, energy waste remains a significant problem. Their volumes are extremely large and commensurate with the world’s bread production volumes, which makes this problem particularly significant. The analysis shows that, despite the availability of modern technologies and high rates of bread production, the issue of industrial waste does not lose its relevance and requires a comprehensive solution. This paper proposes the results of a study aimed at determining a theoretically justified minimum of general waste in bread production technology. An innovative methodology has been developed that allows using the principle of thermodynamic duality. According to this methodology, the principle is considered as a mechanism that is not only responsible for the formation of waste in the technological process, but also as a main factor that allows minimizing its formation directly within the technological cycle itself. The article analyzes in detail the limits that exist in achieving the optimal result in terms of waste minimization, and also considers the distribution of the minimum possible waste between different stages of the technological process. The authors recommend using modified energy of external influence, which, in their opinion, is capable of processing that part of the raw material that under certain conditions can become waste. With the help of new energy, this raw material acquires other valuable qualities that make it a useful product within the same technological cycle, thus reducing the amount of waste and increasing the efficiency of production. Special attention is paid in the work to the use of resonant energy sources to achieve the goal of minimizing energy losses in the technological process of bread production as much as possible. Referring to the theoretically justified minimum of waste generation, the authors propose a method of introducing modified energy of resonant oscillations into the technological process. This method, as the results of the study show, allows not only to significantly (by an order of magnitude) reduce thermal energy losses, but also, due to resonant interactions with raw water molecules, to reduce losses of organic waste to the maximum possible level – 3 % of the total amount of raw materials used in the technological process.