MATHEMATICAL MODELING OF THERMAL AND HUMIDITY PROCESSES IN THE FOOD DRYING CHAMBER

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Authors

A.V. KAYCHENOV1, Cand. Sc., V.V. ERESHCHENKO1, Senior Lecturer, V.V. YATSENKO1, Cand. Sc., I.G. BLAGOVESHCHENSKY2, Dr. Sc.

Abstract

The article considers a mathematical model describing the dynamic properties of the drying chamber of a small-sized drying plant (UPOR-M) for the search for optimal technological regimes. The mathematical model determines the relationship between the temperature and moisture content of the supply air and the drying agent inside the dewatering chamber. The article also describes the experimental part of the research and the results of comparing theoretical and experimental data.

Keywords

drying chamber, mathematical model, dehydration process, experimental model