RAW MATERIAL DEWATERING ELECTROMAGNETIC TECHNOLOGIES

Moisture transfer schemes and mechanisms of capillary-porous materials dehydration are considered. Mechanical, thermal and diffusive mechanisms for different moisture linkage forms are analyzed, driving forces and velocity coefficients of processes are estimated. Availability of dehydration in microwave frequencies range field is shown. A new generalized complex that takes into account a specificity of micro- and nanokinetics of moisture transfer in products is proposed. The explanation of barodiffusive moisture transfer process mechanism in a product is shown. The results of experimental researches, in which specific energy of 1,9 MJ per 1 kg of removed moisture is reached, are shown. The tests results of the band dryer with microwave and infrared energy generators are presented

Electrodynamic Technologies in the Eco-industry of Food and Pharmaceutical Production

The growing interest in the world for research on microwave processing technologies of raw materials is shown. It has been established that information in available sources is only about laboratory-scale equipment, and theoretical information (models, mechanisms, calculation methods) is practically absent. The aim of the work is to conduct systematic studies in the “extractor — dehydrator — plant material” scheme. To achieve the goal, these electrodynamical systems are presented with parametric, mathematical, and experimental models. The most significant result of the work is that the concept of a “hybrid” process is introduced to explain the mechanism of interaction between the electromagnetic field and the raw material. Using the first law of thermodynamics, it is shown that the “hybrid” process performs work to move the solution from the volume of the material to its surface. As a result, sluggish diffusion processes are accompanied by powerful flows, the driving force of which is the pressure difference in the capillary of the material and the environment. The importance of the work is that new effects are established: mechanodiffusional and vapordynamical. Mechanodiffusional allows obtaining polyextracts in one extractor, and vapordynamical allows the dehydration of the solid phase in the form of two parallel streams — vapor and juice. Experiments were conducted with rosehip fruits, soybeans, tomato squeezes, and sunflower meal. It is shown that electrodynamical dehydrators are characterized by stable performance indicators of vapor generation up to concentrations of 85°brix, at low levels of energy consumption. The results of chemical studies of the obtained samples in electrodynamical devices are presented