Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials

Abstract

The efficiency of technologies is defined in terms of product kinetics, energy intensity, and quality. The kinetic parameter of drying is the intensity of dehydration, the rate of drying, which is expressed in kg/s of removed moisture. Energy intensity is characterized by the amount of energy

Designing the structure and determining the mode characteristics of the grain dryer based on thermosiphons

“…In the layer heater, TSs are set at an angle of 5°, the values of the heat transfer coefficients when flowing around the inclined pipe are higher due to more complete use of the pipe surface, mixing the flow. According to [8], TSs work most efficiently at an angle of inclination of 60°, but, due to the design features of the layer heater, it was not possible to use such an angle.…”

“…Practically not considered are dryers that use water vapor as a heat carrier, applied for highly moist dispersed products, crops. The dryers provide high coefficients of heat transfer to the grain of 30...70 W/m 2 K [8]. Disadvantages: complicated structure, additional devices are needed for steam supply, condensate drainage.…”

Development of power­efficient and environmentally safe coffee product technologies

“…Recently, studies of drying food raw materials in infrared, MW field are intensively carried out [20][21][22]. It was shown that the application of these methods provides intensification of transfer processes several times and sometimes by orders of magnitude.…”

Experimental studies of the kinetics of infrared drying of spent coffee grounds

“…It is shown that the drying rate is quite high, but the specific energy consumption for the process is not calculated and the task is not to study IR drying for grounds. Studies [10,11] show that the specific energy consumption for the convective drying process is from 5 MJ/kg to 9 MJ/kg and the discharge of waste coolant into the atmosphere.…”