Thermodynamic assessment of the phenomena of heat and mass transfer for energy-technological systems production of groats concentrates

Abstract

To assess the thermodynamic excellence of food processing technologies of raw material, it is proposed to use the exergy method based on the second law of thermodynamics. A procedure has been developed for calculating thermal and exergy costs in the moisture-heat treatment of capillary-porous colloidal materials. Thermal and exergy calculations of the production of cooked-dried rice groats were performed. Thermal and exergy analysis of heat and mass transfer processes energy-technological systems (ETS) of various schemes for the production of groats concentrates was carried out. The thermal and exergy estimates of the processes of heat-mass exchange during the moisture-thermal treatment of capillary-porous colloidal materials are obtained using the example of cooked-dried groats. A thermodynamic assessment of the phenomena of heat and mass transfer of ETS for the production of groats concentrates based on the theoretical and experimental studies, which resulted in the development of recommendations on the scientific and practical support for heat and mass transfer processes of moisture- thermal treatment of raw materials. It has been proven that a change in product moisture has a greater effect on exergy than a change in temperature does. It is suggested to use, for an assessment of energy efficiency and a comparative exergy analysis of various ETS for processing raw materials, along with exergy efficiency, specific exergy values characterizing exergy costs per unit of dried finished product, per unit of moisture removal and moisture adsorption