The article considers the heat treating process of edible vegetable raw materials in the system “emitter - material” as the simplest case of heating and drying a homogeneous and isotropic body. It is accepted that the cooling conditions, the ambient temperature and the heat transfer coefficient in time remain constant, and there are no internal heat sources. Based on the study of the fundamental works of famous scientists in the field of food drying, the problem of determining the time constant of raw material heat treatment is solved. This parameter during heat treatment directly depends only on the physical properties of the material, the cooling process on its surface, geometric shape and body size. Knowing the values of the heating time constant, it is possible to determine the time and speed of heating the material to a given temperature.

The work investigates the process of making chips from carrot root crops. Now fruit and vegetable chips are very popular due to their high concentration of nutrients which significantly increases the calorie content, biological value and assimilation of the product. The lowered moisture content provides the chips with good preservation of concentrates for a long time. Experimental studies were carried out on an experimental infrared drying plant, developed by the staff of the Department of Power Supply and Heat Power Engineering of Irkutsk State Agrarian University. Drying of carrots was carried out in an oscillating mode “heating - cooling” which allows intensifying the drying process and shortening its duration. Recording results on the change in weight and size of carrot slices along the length was carried out every ten minutes. Based on the data taken it was done graphs of the relative mass dependence from the time of infrared drying and we presented the results of studies on the shrinkage of chips.

The paper deals with the issue of the specific contribution of the cost of electricity used for technological needs at agricultural enterprises. The analysis of the technological process of production has been carried out. The classification was completed on the degree of importance according to the volume of electricity consumption. The approximate specific consumption of electricity in the main branches of agricultural production was calculated. The structure of electricity consumption in agricultural sectors is presented. The main directions of optimization of energy consumption costs are shown.

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