Application of electrophysical heating methods in food production processes

Abstract

The electrophysical methods of heating (IR; IR- + Microwave, IR + convection, Microwave + IR + convection) using quartz infrared emitters, dark emitters, a magnetron for blowing hot air heater are widely used at the restaurant department. For business, a laboratory stand was developed, equipped with all instrumentation for fixing temperature, mass, humidity; changes in all parameters are reflected on a computer monitor with the appropriate software. Experimental studies were carried out on drying vegetable semi-finished products such as carrots, pumpkin. Experimental studies conducted in the laboratories of the department of restaurant business of the Plekhanov Russian University of Economics showed the influence of various methods of energy supply (convection, microwave energy, infrared energy, combined methods) on the drying processes of carrots and pumpkins. The optimal drying conditions for carrots and pumpkins have been developed, ensuring maximum preservation of the organoleptic characteristics (color and smell) of the dried product with minimal energy and duration of the process, as well as nutritional and biological value.