Abstract
The process of drying food is extremely complex. Therefore, the mathematical modeling of the process needs high requirements. The combination of approaches in modeling is of practical interest. On the one hand, analytical solutions based on the application of physical laws or phenomenological equations are used. On the other hand, experimental identification of the relationship between temperature and body moisture, which is considered as a peculiar characteristic of heat and mass transfer for each material. It is proposed to consider vacuum microwave drying from the standpoint of physical chemistry as a quasitopochemical heterogeneous reaction and perform mathematical modeling of this process based on the laws of chemical kinetics.
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