Mathematical description of super-high frequencies drying process of free-running food media in device with combined energy input

Sergey Antipov,Dmitry Kazartsev,Andrey Klyuchnikov,D Rudoy,S Ignateva

doi:10.1051/e3sconf/202017505021

Sergey Antipov, Dmitry Kazartsev + Show 3 more

Open Access

https://doi.org/10.1051/e3sconf/202017505021

Copy DOI

Abstract

At the present time the maim quantity of free-running food products, including grains, are dried in units with convective method of heat input. To intensify convective drying, general attention is paid to improving the method of moving and mixing the product with drying agent, to guarantee fast and quality drying. The use of high and super-high frequency allows can significantly intensify the drying processes, because the phenomenon of super-high frequencies energy into heat conversion throughout the processed material volume contributes to the most uniform heating of the product, compared to other heat input methods. The optimal solution for drying free-running food products is a combination of convective and high-frequency heat input methods. This combination allows controlling gradients of moisture content and temperature, changing its directions, which significantly affects quality of the resulting dry product. In this regard, combined approach to drying process modeling is of practical interest: on the one hand, there are used analytical solutions, based on physical laws application or phenomenological equations, and, on the other hand, experimentally established a relationship between temperature and moisture content of media, which is considered as a heat and mass transfer characteristic for each material.

Highlights

Analysis of existing approaches of drying coriander seeds mathematical description shows, that taking into account only one of the approaches to complex interrelated phenomena modeling occurring during drying, it is not possible to describe acceptably all drying periods – at constant and falling speed – with one model
The optimal solution for drying free-running food products is a combination of convective and high-frequency heat input methods. This combination allows controlling gradients of moisture content and temperature, changing its directions, which significantly affects quality of the resulting dry product. In this regard, combined approach to drying process modeling is of practical interest: on the one hand, there are used analytical solutions, based on physical laws application or phenomenological equations, and, on the other hand, experimentally established a relationship between temperature and moisture content of media, which is considered as a heat and mass transfer characteristic for each material
These difficulties are due to the energy amount mathematical description complexity, which is absorbed by multicomponent substance – coriander seeds

Summary

Introduction

Analysis of existing approaches of drying coriander seeds mathematical description shows, that taking into account only one of the approaches to complex interrelated phenomena modeling occurring during drying (application of the laws of diffusion, thermodynamics or chemical kinetics), it is not possible to describe acceptably all drying periods – at constant and falling speed – with one model. This property can be explained by the fact that the mechanism of moisture movement in the product and the physical Figure of the observed phenomena during drying during these periods, as shown at the Figures [1 – 3, 7, 13], are different. It can be argued that all these drying processes can be described by the equations of chemical kinetics [5 – 6, 8 – 12]

Objects and research methods

Matching of theoretical and experimental drying temperature curve

Results and discussion

Conclusions