The procedure for defining the temperature conditions for food dehydration
| Autor: | M V Babaeva, V M Arapov, D A Kazartsev, G N Egorova, A B Emel’yanov, S V Zhukovskaya |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 640:062008 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/640/6/062008 |
| Popis: | At present, there are no reliable criteria for acceptable drying temperatures; so, a new approach is proposed to determine the range of acceptable drying conditions based on a joint solution of the equations that determine the drying kinetics and the kinetics of changes in the process characteristics of the product. For a given product quality, the logarithm of the maximum allowable drying time linearly depends on the reciprocal of the absolute temperature of the drying agent. The method for calculating the drying time is simplified based on a new product characteristic - equivalent moisture content. The criterion of acceptable conditions, which is the maximum temperature of the drying agent, is a function of the magnitude of the thermal effect, the parameters of the drying kinetics, and the kinetics of the process properties of the product. |
| Databáze: | OpenAIRE |
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