Abstract
The advantages of wave technologies in comparison with traditional thermal technologies are considered. The aim of research is using of innovative wave technologies to intensify the processes of heat and mass transfer in the processes of dehydration and extraction, while reducing energy costs. A classification of the mechanisms of intensification of heat and mass transfer processes is proposed. Technical methods for intensifying heat and mass transfer during the processing of plant raw materials using technologies for targeted delivery of energy are developed. Samples of equipment are presented that implement technologies of directed energy action and innovative products obtained at these facilities. The results of experimental studies of drying in the microwave and infrared fields are shown.
Highlights
The scarcity of resources, especially energy, is one of the key problems of our time
In the production of food products, significant energy losses arise in the processes of concentrating the raw materials: drying, dehydration, thickening, etc
Discussion of research results As a result of the studies with electromagnetic energy sources, the following facts are established: − energy costs for removing moisture from raw materials are less than that of traditional drying equipment by 20...50 %; − when extracted in the electromagnetic field of the microwave range, the output of the target components from raw materials is 4...8 % more than in traditional devices; − when extracting in a microwave field in an extract, in addition to soluble components, insoluble substances appear
Summary
The scarcity of resources, especially energy, is one of the key problems of our time. In the production of food products, significant energy losses arise in the processes of concentrating the raw materials: drying, dehydration, thickening, etc. The methods of heat treatment products for the subsequent transfer of water into steam are the most common. With this approach, the influence of high temperatures on the product is unavoidable, which has a bad effect on quality and leads to energy losses. For the production of food concentrates, fruit and vegetable raw materials containing a large number of vitamin complexes, organic acids, natural pigments and other valuable substances are dehydrated [4]. A similar situation occurs in the extraction processes, where high temperatures make it possible to intensify diffusion processes [6]
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