Effect of placement and reflector geometry on the process of drying of organic raw material

Abstract

At present, the actual task of the food industry is the creation of products with a high content of biologically active substances (BAS). One of the ways to improve the quality of food products and nutrition structure of the population is the introduction of organic types of fruit-berry raw material in the diet.The nutritional value of fruit-berry raw materials is conditioned by their energy, biological, physiological, therapeutic and preventive, organoleptic value and safety, which is determined by the content of biologically active substances in them. One of the promising methods of fruit-berry raw materials conservation with the possibility of the maximum preservation of BAS in the food industry is the use of infrared radiation (IR).The purpose of the researches is to determine the uniformity of the heat flow distribution from the quartz radiator on a flat receiving surface (a tray with a product) and the effect of the reflector shape and geometrical placement on the temperature field uniformity.In this regard, the experimental design of the IR-dryer was developed. To determine the uniformity of the heat flow distribution in the experimental IR-dryer, its heat engineering system was considered. As a result of mathematical processing of experimental data, it was proved that the proposed reflector placement at the corresponding level should provide the uniform heat flow distribution from radiators on the flat receiving surface, and, hence, uniform heating of plant material both on the top surface of the receiver, and on the bottom.