MODELING OF FOOD RAW MATERIAL DEHYDRATION PROCESSES IN THE ELECTROMAGNETIC FIELD
https://doi.org/10.20914/2310-1202-2013-3-62-65
Abstract
Study of food raw materials dehydration processes under the influence of the electromagnetic microwave field. Development of mathematical model of heat and moisture transfer under microwave energy supply. Experimental drying system with microwave energy input.
About the Authors
O. G. Burdo
Одесская национальная академия пищевых технологий
Ukraine
Ukraine
S. G. Terziev
Одесская национальная академия пищевых технологий
Ukraine
Ukraine
I. I. Yarovoy
Одесская национальная академия пищевых технологий
Ukraine
Ukraine
A. A. Borsch
Одесская национальная академия пищевых технологий
Ukraine
Ukraine
References
1. Burdo, O.G. Energy monitoring of food production [Text] / O.G. Burdo. - Odessa: Polygraph, 2008 - 244 p.
2. Burdo, O.G. Evolution dryers [Text] / O.G. Bourdeau. - Odessa: Polygraph, 2010 - 368 p.
3. Burdo, O.G. Evolution dryers. The energy aspect [Text] / O.G. Burdo // Proceedings of international scientific seminar "Actual problems of drying and hydrothermal treatment of materials", Voronezh. - 2010. - P. 478-487.
4. Burdo, O.G. The research module belt dryer plant material with a combined electromagnetic energy input [Text] / O.G. Burdo, S.G. Terziev, I.I. Yarovoy, N.V. Ruzhitskaya // Proceedings of the IV International scientific-practical conference "Modern energy saving thermal technology (drying and hydrothermal treatment of materials) MESTT-2011", Moscow. - 2011. - V.1. - P. 422 - 426.
Review
For citations:
Burdo O.G., Terziev S.G., Yarovoy I.I., Borsch A.A. MODELING OF FOOD RAW MATERIAL DEHYDRATION PROCESSES IN THE ELECTROMAGNETIC FIELD. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):62-65. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-62-65
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