Electro Impulse Treatment - Energy Efficiency Factor During Drying of Agricultural Products

The article presents the results of research on the development of energy-saving electrical technology of drying fruits and grapes. The mechanism of the impact of the electropulse discharge on the structure and properties of the fruits of grapes is analyzed. A scheme is proposed for the distribution and distribution of discharge currents and an equivalent circuit for replacing the tissue of a grapefruit as an object of electrical action. To intensify the drying process, the duration of which depends on its energy intensity and energy content of dried products, it is proposed to the preelectropulse treatment of grape before drying, ensuring maximum deactivation of tissue cells, as the main factor preventing moisture removal. The paper also provides a diagram of the manifestation of the impact of electropulse energy as a factor of energy saving during drying. The article presents the results of an experimental study to determine the effect of electropulse treatment on the duration of their subsequent drying for some varieties of fruits and grapes and their mathematical models. The use of renewable energy sources to improve the energy efficiency of drying agricultural products in the work is indicated as a promising direction.

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