Development of general types of mathematical models for drying food products with microwave energy supply based on the laws of chemical kinetics of heterogeneous processes
https://doi.org/10.20914/2310-1202-2021-3-17-22
Abstract
The article discusses issues related to the modeling of drying seeds of coriander, milk thistle, apples and black currant fruits with microwave energy supply based on the laws of chemical kinetics of heterogeneous processes. It is proposed to consider drying with a microwave energy supply from the standpoint of physical chemistry as a quasi-chemical heterogeneous reaction and to perform mathematical modeling of this process based on the laws of chemical kinetics of heterogeneous processes. The practical implementation of the drying modeling methodology based on the laws of chemical kinetics of heterogeneous processes for modeling microwave drying of coriander, milk thistle, apples and black currant seeds is shown. When developing such models, it was recommended to establish an analogy between the considered drying process and the type of a heterogeneous chemical process, i.e. from the existing classification of chemical reactions and processes, determine a chemical reaction or process that is adequately analogous to the drying process. It is shown how, when modeling drying with a microwave energy supply, based on the laws of chemical kinetics of specific food products, take into account the shape of the product, the speed and temperature of the drying agent, the microwave power, and the relative humidity of the air. General types of mathematical models have been developed based on the laws of kinetics of heterogeneous chemical drying processes with microwave energy supply for coriander seeds, milk thistle seeds, apples and black currant fruits. The methodological approach considered in the article and its practical application to modeling drying with a microwave energy supply for specific food products will allow in the future to develop reliable mathematical models of the drying kinetics for various products and to avoid mistakes that the authors note in previously published works.)
About the Author
D. A. Kazartsev
K. G. Razumovsky Moscow State University of Technologies and Management
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, technology of fermentation and winemaking named after G.G. Agabalian department, Zemlyanoy Val street 73, Moscow, 109004, Russia
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Review
For citations:
Kazartsev D.A. Development of general types of mathematical models for drying food products with microwave energy supply based on the laws of chemical kinetics of heterogeneous processes. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(3):17-22. (In Russ.) https://doi.org/10.20914/2310-1202-2021-3-17-22
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