Energetics of Eco-Industry of Food Concentrates Production

Abstract

The determination of eco-industry in food production is formulated. The problems of processes of dehydration, heat balance and prospects of technologies directed energy action are considered. We offer the ways of solving an energy problems in product drying. The hypostases are formulated and the possibilities of laminar and turbulent diffusion to heat transfer mechanisms are analyzed. Increasing of drying speed with barodiffusional flows involvement is demonstrated. The extraction kinetic model is given in differential form. The prospects of usage directed action principles in target compounds extraction processes are analyzed. The analysis of drying technologies energy efficiency on base new similarity (similarity of energy action) is carried out. We demonstrated that impulse electromagnetic field can trigger in basically new effect, which one named mechanodiffusion.

Keywords

• eco-industry
• barodiffusion
• energy
• food technologies