vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2026-1-219-225vguit-3773Research ArticleПищевые системыFood systemsФормирование математической модели процесса сушки яблокFormation of a mathematical model of the apple drying processБезотосоваО. К.BezotosovaO. K.

аспирант, кафедра пищевых технологий и биоинженерии, Стремянный переулок, 36 г. Москва, 109992 Россия

graduate student, food technologies and bioengineering department, Stremyanny lane, 36, Moscow, 109992 Russia

noreplay@elpub.ruhttps://orcid.org/0000-0001-5259-8698БеляеваМ. А.BelyaevaM. A.

д.т.н., профессор, кафедра пищевых технологий и биоинженерии, Стремянный переулок, 36 г. Москва, 109992 Россия

Dr. Sci. (Engin.), professor, food technologies and bioengineering department, Stremyanny lane, 36, Moscow, 109992 Russia

belyaevamar@mail.ruРоссийского экономического университета им. Г.В.ПлехановаРоссияPlekhanov Russian University of EconomicsRussian FederationРоссийского экономического университета им. Г.В. ПлехановаRussian FederationPlekhanov Russian University of EconomicsRussian Federation202601042026881219225Copyright © Безотосова О.К., Беляева М.А., 20262026Безотосова О.К., Беляева М.А.Bezotosova O.K., Belyaeva M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3773

В статье рассматриваются вопросы совершенствования процесса сушки яблок как одного из наиболее распространённых способов консервирования плодоовощного сырья, обеспечивающего сохранение пищевой ценности продукта, расширение сроков хранения и удобство транспортировки. Обоснована актуальность применения электрофизических методов нагрева – сверхвысокочастотного (СВЧ), инфракрасного (ИК) и конвективного, а также их комбинаций – в сравнении с традиционными способами сушки. Приведён обзор работ отечественных и зарубежных учёных в области тепло- и массообмена и электрофизической обработки растительного сырья. Цель работы – оптимизация процесса сушки яблок с минимизацией энергозатрат и максимизацией качественных показателей готового продукта. Для достижения поставленной цели предложены конструктивные проектные решения и оптимальное аппаратурное оформление процесса, разработан план эксперимента в виде матрицы из шести базовых факторов на четырёх уровнях варьирования: расстояние от объекта до излучателей, толщина образца, начальная температура камеры и образца, начальная масса сырья и продолжительность сушки. В качестве функций оптимизации приняты продолжительность сушки, удельные энергозатраты, органолептическая оценка по пятибалльной шкале и потери массы продукта. Экспериментальные исследования проведены на лабораторной многофункциональной печи рабочим объёмом 24 л с фиксацией изменения массы образца в режиме реального времени. Математическая обработка результатов выполнена методом наименьших квадратов с проверкой адекватности по критерию значимости при 5%-ном уровне и построением обобщённой мультипликативной зависимости по формуле М.М. Протодьяконова. Установлено, что комбинированные режимы тепловой обработки обеспечивают наилучшее соотношение энергозатрат, продолжительности процесса и качественных показателей готовой продукции, соответствующих требованиям ГОСТ 32896–2014. Предложенное аппаратурное оформление и выявленные оптимальные режимы способствуют повышению производительности при одновременной загрузке сырья и получении качественного продукта.

The article addresses the improvement of the apple drying process as one of the most widespread methods of preserving fruit and vegetable raw materials, ensuring retention of nutritional value, extended shelf life and convenient transportation. The relevance of applying electrophysical heating methods – microwave (MW), infrared (IR) and convective, as well as their combinations – is substantiated in comparison with traditional drying techniques. A review of studies by Russian and foreign scientists in the field of heat and mass transfer and electrophysical processing of plant raw materials is presented. The aim of the work is to optimize the apple drying process by minimizing energy consumption and maximizing the quality indicators of the finished product. To achieve this goal, design solutions and optimal hardware configuration of the process are proposed, and an experimental plan is developed in the form of a matrix of six basic factors at four levels of variation: distance from the object to the emitters, sample thickness, initial chamber and sample temperature, initial raw material mass and drying duration. The optimization functions include drying time, specific energy consumption, organoleptic assessment on a five-point scale and product mass loss. Experimental studies were carried out on a laboratory multifunctional oven with a 24 L working chamber with real-time recording of sample mass changes. Mathematical processing of the results was performed by the least squares method with adequacy verification using a significance criterion at the 5% level and construction of a generalized multiplicative dependence according to the M.M. Protodyakonov formula. It was established that combined heat treatment modes provide the best ratio of energy consumption, process duration and quality indicators of the finished product, meeting the requirements of GOST 32896–2014. The proposed hardware design and identified optimal modes contribute to increased productivity with simultaneous raw material loading and high-quality product output.

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The authors declare that there are no conflicts of interest present.