System of Innovative Energy Technologies of Food Raw Material Dehydration

Abstract

The market trends of food products of long-term storage, instant cooking and functional purpose are analyzed. The problems of energy technologies for the production of such concentrates were identified. The aim of the study is to develop energy technology systems that guarantee a high degree of raw material target components preservation during energy costs reducing. To achieve this aim the hypotheses of the implementation of innovative projects, based on the technology of address energy delivery to the elements of food raw materials were formulated. Physical, par-ametric and mathematical models of evaporators and dryers with electromagnetic energy sources were presented. The results of a study of the drying kinetics on a belt plant with combined infra-red and microwave generators were analyzed. The most significant results of the work are: mathematical models of heat and mass transfer processes under the electromagnetic energy ac-tion, a complex of kinetic dependences during plant material drying, samples of innovative equipment for dehydration of food raw materials using microwave and infrared energy sources. The significance of the obtained results lies in the fact that energy-intensive drying is excluded from traditional technologies for the concentrate production. Implementation of innovative pro-jects for the concentrate production from food raw materials in the extractors and evaporators reduces energy expenditures by 1.5–2 times from 39.5 MJ per kg of removed moisture to 11.4 MJ. High quality products are ensured, since more than 80% of the volatile aromatic and flavor-ing compounds that are lost in the spray dryer are fully preserved.

Keywords

• food concentrates
• a
• energy technologies