MODEL ENGINEERING OF COMBINED DRYING OF CAPILLARY-POROUS PRODUCTS USING MICROWAVE ENERGY
Keywords:
modelling, microwave drying, convection, superheated steam, food productsAbstract
Modelling of combined methods of drying plants is characterized by the complexity ofprocesses that occur during drying of porous materials and a large number of parameters neededfor unambiguous determination of their physical condition. The article overviews the engineeringmodel of combined methods of drying, which allows by means of the simplification of thecalculating procedures to preserve the rigidity and physical validity of the model as well asrelevant analysis results. Within the continuum model the mathematical model of combined plantdrying using convection and microwave energy has been considered. This physical model is basedon the notion of local thermodynamic equilibrium and heat transfer laws of quasi-homogenousapproximation. For the model completing transfer potential fields and the corresponding«effective transfer coefficients» were introduced.Calculations were done using the Runge-Kutta method, which ensured determining of therelative effect of individual factors on the intensity of the drying process. Comparative analysisincluded the solution of the problem concerning some so-called «model» materials, which differfrom «basic» ones only by in transfer characteristics.
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