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The characteristic features of confectionery plants are determined by the type and quantity of processed raw materials, the applied production technology, structure of technical equipment and degree of automation. The above factors contribute to variations in the consumption of different energy carriers. This paper analyzes the energy consumption profile of a randomly chosen confectionery plant. It describes technical and technological factors that can be applied in a detailed analysis of energy efficiency in the confectionery industry to facilitate the selection of the best available techniques. The discussed indicators can also be used to create a database that tracks the energy efficiency characteristics of confectionery plants. [ABSTRACT FROM AUTHOR]

Abstract: The article proves the existence of a strong correlation between the range of parameters of hydrothermal treatment of oat grain (temperature of moistening, steam pressure, time of moistening) and the moisture content of the grain. The study is based on a multidirectional scheme and allows for conducting analysis of the influence of hydrothermal treatment on the physical properties of oat grain, mainly on its moisture content. The results obtained facilitated the elaboration of a scheme for calculating changes in the geometrical center of grain after it is subjected to steam moistening. It explains a complicated mechanism of changes in the geometrical properties of moistened grain and their effect on the bulky array, which is very important in the proper processing and preparation of grain. The obtained results and their analysis demonstrated practical directions and possibilities of hydrothermal treatment of oat grain before processing. [Copyright &y& Elsevier]

Abstract: The aim of the present study was to determine the energy necessary to compress ground lupine seeds to a constant volume, as a function of their moisture content. Produced briquettes were subjected to compression tests, and the changes in their volume were also recorded. The results showed that with an increasing moisture content of ground lupine seeds the energy inputs necessary for the compression of the material to a constant volume decreased for rising strengths and volumes of produced briquettes. Significant differences were observed in the measurements obtained for white and blue ground lupine seeds caused by different chemical compositions of the lupine cultivars. [Copyright &y& Elsevier]

The aim of the present study was to develop models describing the pressure and the dewatering rate of preheated fish raw material in terms of expression parameters (i.e., compression ratio, compression speed, and preheating temperature of the material). The effects of independent and dependent variables were studied using the Box-Behnken experimental design. The obtained results showed that the proposed power law models fit well with the experimental data with correlation coefficient (R^2) of 90.3% for dewatering efficiency and 97.8% for pressure and that dewatering efficiency and pressure were significantly (p < 0.05) correlated with the expression parameters. The proposed models allow to estimate both efficiency of pressing liquid from heated raw fish materials and its energy and compression pressure. • The models describing the pressure and the dewatering rate were developed. • Influence of preheating of raw fish material during pressing was studied. • Preheating temperature and compression ratio had the highest effect on dry mass. • The speed of compression had negative effect on the dry mass of final product. [ABSTRACT FROM AUTHOR]