MODELING OF DEGRADATION PROCESSES OF A HOMOGENEOUS SYSTEM

Abstract

Currently, the food industry of our country faces the task of increasing production, obtaining high quality products and preserving them. The solution of these problems is possible through the use of innovative technologies and equipment. The problem of food preservation and obtaining high nutritional value can be solved by developing the latest technologies for processing and drying of bulk agricultural raw materials used for human consumption. The implementation of innovative technologies is determined by the use of new elements and equipment. Analysis of the development of technologies used for drying agricultural raw materials has shown that plants that operate on the principle of converting electrical energy into energy of infrared radiation have significant advantages and a wide range of uses. The technology of infrared drying of wet products allows to use almost 100% of the energy supplied to the product and significantly reduce the duration of processing and drying. This technology is highly effective at a temperature of 40 ... 60 ° C. With such drying, the product is stored as much as possible, cell membranes are not destroyed, vitamins are stored. At the same time, infrared radiation, which has a sterilizing effect, makes these products suitable for long-term storage. The analysis of literature sources is carried out in the work and the necessity and possibility of creation of new designs of dryers with use of infrared influence on a product and vibration fluctuations of the working container for intensification of drying process is substantiated. The proposed calculations to determine both the time of the product in the processing chamber and the height of the layer will allow to develop an adaptive control scheme for the drying process in the fluidized bed, in devices with infrared heat supply and thus affect the quality of dried products.