Formation of a mathematical model of the apple drying process
https://doi.org/10.20914/2310-1202-2026-1-219-225
Abstract
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.
About the Authors
O. K. Bezotosova
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
graduate student, food technologies and bioengineering department, Stremyanny lane, 36, Moscow, 109992 Russia
M. A. Belyaeva
Plekhanov Russian University of Economics
Dr. Sci. (Engin.), professor, food technologies and bioengineering department, Stremyanny lane, 36, Moscow, 109992 Russia
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Review
For citations:
Bezotosova O.K., Belyaeva M.A. Formation of a mathematical model of the apple drying process. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(1):219-225. (In Russ.) https://doi.org/10.20914/2310-1202-2026-1-219-225
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