Abstract
An initial boundary value problem is formulated for calculating the heat-mass-energy fields in a homogeneous wet plate. To solve this problem, an original algorithm containing elements of analytical and numerical methods has been developed. In this method, solutions are written using the spatially one-dimensional Green function of the Neumann problem, which contains eigenvalues and eigenfunctions of the Sturm-Liouville boundary value problem. In comparison with the known numerical algorithms, the problems of the theory of electromagnetic drying for which its application can be effective are indicated. It is shown that the discrete supply of microwave energy significantly reduces the gradients of temperature, steam and moisture content, while reducing energy consumption by 11...12 %. The probability of an undesirable spontaneous temperature increase at the end of the drying cycle is significantly reduced, and the electrical and thermal conditions of the microwave energy source are improved.
Highlights
The main difference between electromagnetic drying and convective and conductive drying, which currently produce up to 90 % of dry products in the food industry, is that heat is released not on the surface of the material, but through its volume to a certain depth
Ρ, k, γ, am, δ are the thermophysical characteristics of the material, such as specific heat capacity, density in the dry state, coefficient of thermal conductivity, evaporation criterion, moisture diffusion coefficient, relative coefficient of thermal diffusion of moisture; r is the specific heat of water vaporization; φT(x) and φU(x) are set functions that determine the distribution of temperature and moisture content at the initial time t=0
Based on [10], we present information from the theory of solving initial-boundary value problems that is necessary for our case
Summary
The main difference between electromagnetic drying and convective and conductive drying, which currently produce up to 90 % of dry products in the food industry, is that heat is released not on the surface of the material, but through its volume to a certain depth. This reduces energy losses and increases the drying rate without the risk of overheating the product. A calculation scheme is proposed on the example of drying a homogeneous plate
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