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 use of baromembrane processes, in particular, microfiltration, allowed us to form a whole area consisting in the development of beer clarification technologies with qualitatively new properties. The microfiltration process, in comparison with classical pasteurization with the help of immobilized enzymes, with adsorbing agents, has indisputable advantages, because phase transformations are completely absent, low processing temperatures are used, the process can be carried out in several stages, the processing time and energy consumption are reduced, the conditions of microbiological resistance are increased. The decisive role in the course of the microfiltration process is played by the movement mode of the initial solution, physicochemical properties and the geometry of the membrane channel. It is known that the diffusion coefficient can be significantly increased by increasing the temperature of the solution to be separated, which is not always technologically possible, and in some cases, simply unacceptable, therefore, the above parameters are the most promising options for increasing the mass transfer coefficient.
The kinetics of the drying process in continuous drum dryers differs from the drying of single objects in a batch mode. Drying process is affected by too many factors; hence, it is practically impossible to obtain an analyt- ical solution from the initial equations of heat and mass transfer, since the duration of drying depends on the opera- ting parameters. Therefore, it is of high theoretical and practical importance to create a highly efficient rotary drum dryer. Its design should be based on an integrated research of non-stationary processes of heat and mass transfer, hydrodynamics of fluidized beds, and drying kinetics in the convective heat supply. The experiment described in the present paper featured sunflower seeds. It was based on a systematic approach to modelling rotary convective drying processes. The approach allowed the authors to link together separate idealized models. Each model characterized a process of heat and mass transfer in a fluidized bed of wet solids that moved on a cylindrical surface. The experiment provided the following theoretical results: 1) a multimodel system for the continuous drying process of bulky mate- rials in a fluidized bed; 2) an effective coefficient of continuous drying, based on the mechanics of the fluidized bed and its continuous dehydration. The multimodel system makes it possible to optimize the drying process according to its material, heat-exchanger, and technological parameters, as well as to the technical and economic characteristics of the dryer.
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