Energy processes in food processing technologies

The article develops a kinetics model of the heat and mass transfer process involving ultrahigh frequency radiation in thermal processes of processing vegetables and fruits. The arrangement of thermal and diffusion processes and their coordinated actions solve the issues of processing food raw materials. The flow influence, using hydrodynamic force, in the mass transfer equation is proposed to be reflected by a dimensionless complex - the number of energy action of Bourdeau, which describes the effect of electromagnetic radiation fields. The results of studies conducted under specified boundary conditions (of the 2nd kind) confirmed that the evaporation process makes it possible to obtain high concentration solutions. In the developed vacuum evaporation apparatus, there is no heat transfer, and accordingly no boundary layer. The evaporation rate in the apparatus depends on the type of solvent used. A vacuum evaporation plant has been developed in which the process of directed energy delivery using a microwave field is carried out, in which moisture extraction from capillaries and nanocapillaries of raw materials occurs faster. A technology has been proposed in which we abandon the classical heat transfer and switch to energy sources supplied in volume (GU of the 2nd kind). In such a technology, a boundary layer is not formed, as in technologies with traditional heat transfer. With the proposed technology, a high-quality product is obtained and the concentration of dry substances reaches 92°brix. The proposed technology of dehydration of vegetable raw materials (evaporation and drying) confirmed its energy efficiency and allowed to preserve the useful potential of raw materials.