ოსცილირებული რეჟიმით მომუშავე საშრობი მოწყობილობა

Abstract

Based on the analysis of the drying process, it was shown that it is better to dry food raw materials in an oscillating mode, which will take into account the changes in the physical and mechanical properties of the product at different stages of drying. A schematic diagram of a new device for drying bulk food products is presented, in which the friction of the product with the working elements of the device is reduced to a minimum and drying is carried out under conditions of a suspended state of particles in the flow of the working agent. In accordance with the different stages of the drying process, each stage is carried out with the optimal parameters for this stage (temperature, humidity, speed) of the working agent. This ensures maximum preservation of the quality indicators of raw materials during drying, and also reduces the energy costs for the preparation of the working agent.