ТЕХНІЧНА РЕАЛІЗАЦІЯ ПРОЦЕСУ КОМБІНОВАНОГО СУШІННЯ РОСЛИННОЇ СИРОВИНИ.

І. І., Яровий; О. І., Маренченко; В. П., Алі

Drying is one of the most energy-consuming processes in the food and processing industry. Scientists and engineers of many countries are constantly working on improving drying technologies, searching for new ways to remove moisture from raw materials and food products. For the traditional, convective drying method, a large number of its variations have been developed and implemented. However, the limitations of convective drying related to the physics of heat and mass transfer processes do not allow counting on a significant increase in energy efficiency and productivity of convective drying technologies. One of the competitors of the convective drying method is microwave drying, which uses principles different from the convective method of bringing heat energy to the moisture contained in the material. Microwave drying technologies are gradually moving from the category of innovative high-tech methods of moisture removal to the category of specialized but available to the manufacturer processes. The paper presents a generalized analysis of the microwave method of drying wet materials and its main advantages. The development of the microwave drying method by combining it with filtration drying is considered. The advantages of this combined method of drying are given. An analysis of current technical and technological limitations in the design of microwave equipment for drying vegetable raw materials is presented. Here is a list of structural and technological problems that should be solved in the process of creating belt microwave dryers. A brief overview of industry-typical technological equipment for microwave processing of vegetable raw materials and wet materials in general is presented. A modular design of a microwave drying unit is proposed and its main components are described. Generalized results of experimental modeling of the moisture removal process in a microwave belt dryer are presented. Conclusions on the prospects of introducing microwave drying technologies into the existing technological processes of the food and processing industry are provided.

MICROWAVE drying; DRYING apparatus; VEGETABLE drying; MODULAR design; MASS (Physics)

Scientific Works, 2024, Vol 87, Issue 1, p113

2073-8730

Academic Journal

10.15673/swonaft.v88i1.2969