RESULTS OF VACUUM-ATMOSPHERIC DRYING OF LARGE-DISPERSED FOOD MATERIALS
Ключевые слова:
vacuum, drying, large-dispersed, method, heat, mass, transfer, atmospheric.Аннотация
In the given article the results of researches of heat and mass transfer for vacuum-atmospheric drying
of large-dispersed food materials as crushed tubers of topinambour, potato, apple and peas are considered. Optimal
regimes of vacuum-atmospheric drying of the given materials are developed. Results of vacuum and atmospheric
drying of large-dispersed materials are studied. Depending on height of layer of drying material, pressure of medium
into vacuum camera, temperature level of drying the numerical values of coefficients of heat and mass transfer and
equations of heat and diffusion Nusselt criterions are received. Comparison on adequacy to real conditions is
conducted in order to check the criterion equations. Meanings of experimental and calculated data of heat and mass
transfer coefficients have satisfied convergence.
