Abstract
Intensification and optimization of heat treatment (drying, boiling, evaporation, and frying) of raw vegetable material by modeling the specific heat conductivity coefficient and dividing the treatment process into stationarity stages are considered. Three main models of a one-dimensional equation of heat conductivity in the presence of heat energy sinks depending on time are investigated. Optimization of the heat loss level is carried out. Correlations between the mode of heating, geometrical parameters, and level of electroplasmolysis of raw biological material are found. To simplify analysis, we consider the simplest geometrical forms of raw material (plane, cylindrical, and spherical). This approach makes it possible to optimize stage of the heating process, geometrical, dimensional parameter, and level of electroplasmolysis of treated medium.
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