Analysis of Water Consumption in Fruit and Vegetable Processing Plants with the Use of Artificial Intelligence
Fruit and vegetable processing has a significant impact on the environment due to its consumption of a significant amount of water. Water consumption mainly depends on the type of production and the technology used. Water in fruit and vegetable processing plants is used as a raw material, an energy...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/6aacc4f959284a0c85c516fcd74c2d36 |
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| Sumario: | Fruit and vegetable processing has a significant impact on the environment due to its consumption of a significant amount of water. Water consumption mainly depends on the type of production and the technology used. Water in fruit and vegetable processing plants is used as a raw material, an energy carrier, and in hydro transport, as well as for washing raw materials and maintaining production hygiene. The variety of technological operations carried out in the production process and the seasonality of production make it difficult to objectively assess the use of water in fruit and vegetable processing plants. Few available publications in this field provide numerical values of water unit consumption indices, with none entering into the cause-and-effect relationships of water use in plants in this industry. The aim of this study was to analyze the research to date and to verify the following research hypothesis: the structure of processing and the relationship between the weights of individual products have an impact on water consumption in fruit and vegetable processing plants. For this purpose, neural models of water consumption were developed for the largest agri-food processing plants in Poland that use similar technology. Water consumption was then optimized using genetic algorithms for the processing structure. The results confirmed the hypothesis that production structure has a significant impact on the rationalization of water consumption. The optimization results show that the production of concentrates, juices, and drinks has the greatest impact on water consumption. The lowest water consumption will be achieved when the production of concentrates is at a 2 to 1 ratio to the production of juices and drinks. |
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