Issue |
E3S Web Conf.
Volume 175, 2020
XIII International Scientific and Practical Conference “State and Prospects for the Development of Agribusiness – INTERAGROMASH 2020”
|
|
---|---|---|
Article Number | 05021 | |
Number of page(s) | 11 | |
Section | Agricultural Machinery | |
DOI | https://doi.org/10.1051/e3sconf/202017505021 | |
Published online | 29 June 2020 |
Mathematical description of super-high frequencies drying process of free-running food media in device with combined energy input
1
Voronezh State University of Engineering Technologies, 394036, 19 Revolution Avenue, Voronezh, Russian Federation
2
Moscow State University of Technologies and Management, 109004, Zemlyanoy Val street, 73, Moscow, Russian Federation
* Corresponding author: kaivanov@mail.ru
At the present time the maim quantity of free-running food products, including grains, are dried in units with convective method of heat input. To intensify convective drying, general attention is paid to improving the method of moving and mixing the product with drying agent, to guarantee fast and quality drying. The use of high and super-high frequency allows can significantly intensify the drying processes, because the phenomenon of super-high frequencies energy into heat conversion throughout the processed material volume contributes to the most uniform heating of the product, compared to other heat input methods. The optimal solution for drying free-running food products is a combination of convective and high-frequency heat input methods. This combination allows controlling gradients of moisture content and temperature, changing its directions, which significantly affects quality of the resulting dry product. In this regard, combined approach to drying process modeling is of practical interest: on the one hand, there are used analytical solutions, based on physical laws application or phenomenological equations, and, on the other hand, experimentally established a relationship between temperature and moisture content of media, which is considered as a heat and mass transfer characteristic for each material.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.