MATHEMATICAL MODELING OF FRUIT DRYING AND SYSTEM ANALYSIS OF THE PROCESS (ON THE EXAMPLE OF PERSIMMON)

Admin bo'lib kirish (www.admin.slib.uz)

Tizim sinov (TEST) rejimida ishlamoqda! Murojat uchun @slib_support

Eski talqinga o'tish link

23 январ 2024

Asosiy til:O'zbek

MATHEMATICAL MODELING OF FRUIT DRYING AND SYSTEM ANALYSIS OF THE PROCESS (ON THE EXAMPLE OF PERSIMMON)

Fan yo'nalishi:

65af9e0fac6a2.pdf

PDF

Technical science and innovation

Maqola chop etish see more

MAQOLA ANNOTATSIYASI

Vegetable raw materials, as an object of drying, are characterized by a large amount of water and a low content of dry substances. Vegetable raw materials have a capillary-porous structure. Food products contain both bound and free moisture at the same time. The removal of moisture from the material during drying depends on the total moisture content and the form of connection of moisture with the material. Adsorption and osmotic - bound moisture is retained at the interface of colloidal particles with the environment. Food products contain both bound and free moisture at the same time. The quantitative ratio between them depends on the nature of the product. But even in one product, this ratio can change during grinding, adding additives, heat treatment, and so on. The energy expended to remove 1 kg/mol of water from the wet material depends on the temperature and relative humidity of the air. The higher the temperature and relative humidity of the air, the greater the binding energy of moisture.

MUALIFLAR

Teglar

# drying# moisture# temperature# diffusion# humidity# energy# adsorption

Maqolani baholang

0

0 ta

Maqola idintifikatorlari

ROI:

https://eroi.uz/11.0008/A0124-0009

DOI:

Mavjud emas

Foydalanilgan adabiyotlar

1. Safarov J.E., Sultanova, Sh.A., Dadayev, G.T., Samandarov, D.I. (2019). Method for drying fruits of rose hips. International Journal of Innovative Technology and Exploring Engineering. vol. 9, Issue-1, 2019. pp.3765- 3768. DOI: 10.35940/ijitee.A4716.119119

2. Дадаев Г.Т., Сафаров Ж.Э. (2022). Моделирование процесса сушки пищевых трав в естественных природно-климатических условиях//Universum: технические науки: электрон. научн. журн. 4(97).

3. V.A. Voskoboynikov, V.N. Gulyaev, Z.A. Katz, O.A. (2020). Dried vegetables and fruits – M.: Food Industry, – 187 p.

4. M. A. Karim and M. N. A. Hawlader, (2005). “Mathematical modelling and experimental investigation of tropical fruits drying,” International Journal of Heat and Mass Transfer, vol. 48, no. 23–24, pp. 4914–4925,

5. Safarov J.E, Sultanova Sh.A., Dadayev G.T., Jumaev B.M. (2017). Experimental study of dried to optimize and obtain a product with new properties //Journal of the Technical University of Gabrovo. - Bulgariya, Volume 55. -pp.33-36.

6. Safarov J.E, Sultanova Sh.A., Dadayev G.T. (2019). Mathematical modeling of the linear stationary process of drying with accuracy of evaporation and temperature relation on the surface of the layer in infrared heating //Agricultural Research & Technology: Open Access Journal. USA, Vol.9, Issue 5. – p.001-003. IF-1.19

7. Burich, O., Berki F. Drying of fruits and vegetables. (2016). //– M.: Food Industry, – 280 p.

8. J E Safarov, Sh A Sultanova, G T Dadayev and Sh U Zulpanov. (2021). Influence of the structure of coolant flows on the temperature profile by phases in a water heating dryer IOP Conf. Series: Materials Science and Engineering 1029 012019

9. Дадаев Г., Сафаров Ж., Султанова Ш. (2023). Расчёт процесса сушки травянистых диетических материалов в гелиосушильных установках Международной научно-практической конференции «Сейфуллинские чтения-19», ст. 323-326.

10. Г.Т.Дадаев, Ш.У.Зулпонов, Ж.Ж.Эргашев. (2022). Проверка адекватности и достоверности разработанной схемы расчета процесса сушки IIМеждународный научно и научно-технической конференции «Проблемы и перспективы инновационной техники и технологий в аграрномпищевом секторе», ст.400-402.