Mathematical modeling and identification of heat and mass transfer in a vegetable disperse material during drying and heating with electromagnetic field
DOI:
https://doi.org/10.31548/energiya2018.06.033Abstract
In the system of measures that ensure the long-term preservation of the harvest of cereals and oilseeds, the important place is drying. To the process of drying and drying plants at the present stage, new requirements are required to improve the quality of the dried product, energy and resource efficiency and environmental friendliness of the drying process.
The most commonly used grain drying units with convective heat supply to the material have a useful efficiency (thermal) order of 39-42%, and the possibilities of intensification are limited to the technological (heating temperature of the material) and energy (increase of the specific costs of the drying agent to the requirements of the technical means. the development of grain drying farms in the further improvement of the drying parkland can be achieved by applying the principles of addressing the supply of energy free of charge come now to the material without intermediate fluids or in combination with them.
One of the following directions of intensification of the drying process is the use of a super-high frequency electromagnetic field (EMF of the microwave) - microwave energy supply (microwave heating). This method provides uniform volume heating of the grain material with the formation of several transfer gradients, having a one-way orientation, which significantly intensifies the removal of moisture. However, it limits the application of this method to the high cost of equipment that it implements and low power of high-frequency installations. Therefore, a significant effect can be expected with the combined methods of using EMF microwave in specialized drying facilities, for example, for drying seed material.
Taking into account that the specificity of microwave drying is not sufficiently studied, the successful application of simulation of heat and mass transfer processes in drying processes with the use of EMF microwave can facilitate the choice of rational technology and the introduction of promising technology.
Extraction of valuable components from vegetable oilseed raw materials is one of the important processes, which increase the effectiveness of which has a decisive influence on the technical and economic indicators of the processing industry of agro-industrial production. At the present stage of development of technology and technology of extraction of oilseed raw materials, the potential possibilities of microwave technology deserve recognition: the use of electromagnetic fields (EMF) of ultra-high frequency (UHF) to intensify and increase the efficiency of traditional oil production and to obtain products with new, better consumer qualities.
The article is devoted to the theoretical substantiation of the processes of extraction of oilseeds in the extractor with a microwave energy supply, namely the effects of EMF microwave on the processes of heat and mass transfer in the liquid and solid phase of the substance.
The obtained approximate solutions of the above theoretical mathematical models allow us to identify the processes of mass transfer in the extractor with microwave heat supply to further determine the optimal operating modes of the extractors in terms of energy saving and quality of the final product.
Keywords: heat and mass transfer, drying, electromagnetic field, process identification
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