HYBRID PROCESSES AND TECHNOLOGICAL SOLUTIONS AS A FACTOR IN THE INTENSIFICATION AND TRANSFORMATION OF CHEMICAL AND FOOD ENGINEERING: A SYSTEMATIC REVIEW
DOI:
https://doi.org/10.15421/jchemtech.v34i2.359137Keywords:
chemical engineering, food engineering, chemical technology, food technology, heat transfer, mass transfer, hybrid processes, synergistic effect, synergy, process intensification, project design, artificial intelligenceAbstract
This article provides a systematic review of current trends in intensifying technological processes in chemical and food engineering. It focuses on hybrid methods of drying, separation, and extraction, which have been extensively studied in recent publications (2021–2026). These studies reveal interest in using nanofluids as heat transfer fluids, employing combined drying systems, using membrane-integrated reactors, and employing extraction technologies based on deep eutectic solvents. Combining physical effects (e.g., ultrasound, microwaves, radio frequencies, and magnetic fields) with traditional processes creates synergistic effects, including increased heat and mass transfer coefficients, reduced operation times, and preserved bioactive components. For instance, energy consumption in combined drying units is reduced by tens of percent compared to conventional units, while product quality is preserved. Membrane-integrated reactors and process systems using deep eutectic solvents show promise, though long-term stability and safety must be confirmed. After summarizing the discussed material, the author proposed a simple classification of hybrid heat and mass transfer processes, which improves understanding of the subject.
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