Numerical and analytical solution of temperature distribution in foamed soy suspension during vacuum microwave drying

Abstract

Objective. Technologies of vacuum dehydration of solutions in the microwave field are constantly developing in the direction of increasing the energy efficiency of the drying process and reducing the cost of target products. This scientific direction fully applies to vacuum microwave drying of soy suspension in a foamed state. In this regard, the most important task is to improve mathematical modeling, which provides significant assistance in the study of heat and mass transfer processes occurring in vacuum dryers with microwave power supply; in the design of new installations and the development of effective modes of their operation; the development of optimal modes of vacuum drying foamed soy suspension, taking into account thermophysical and electrophysical characteristics. Method. The research is based on computer simulation methods. Result. Using the results of previous studies, a mathematical apparatus was obtained for finding the temperature in a foamy product during vacuum microwave drying. Its difference from existing mathematical models lies in the possibility of using simple methods for analyzing differential equations with fewer unknown variables. A method of numerical and analytical solution of a mathematical model of the process of vacuum microwave drying of foamed suspension is proposed. Experimental verification showed quite satisfactory convergence of the simulation results with an error of 10-12%. Conclusion. The study of numerical methods for solving the formulated problem makes it possible to determine the temperature at any point of the soybean suspension, taking into account the thermophysical and electrical characteristics of the suspension in a wide range of operating parameters.