Maqola

Theoretical study of characteristics and mathematical model of convective drying of foods

Dj.E. SaparovTashkent State Technical University named after Islam Karimov, 100095, Uzbekistan, Tashkent, University st. 2aS A SultonovaTashkent State Technical University named after Islam Karimov, 100095, Uzbekistan, Tashkent, University st. 2aEray GüvenIstanbul Technical University, TurkeyD I SamandarovTashkent State Technical University named after Islam Karimov, 100095, Uzbekistan, Tashkent, University st. 2aA.M. RakhimovTashkent State Technical University named after Islam Karimov, 100095, Uzbekistan, Tashkent, University st. 2a

E3S Web of Conferencesjournal2023en

ABI

Annotatsiya

The characteristics of convective drying of potatoes at different temperatures, air velocity and slice thickness are investigated and a mathematical model is developed. The results show that the drying time decreases with increasing drying temperature. Compared with air velocity, drying temperature and slice thickness have a greater influence on the drying rate, and the period of velocity drop is the main stage of the convective drying process. As a model for convective drying of potato, the equations for 6 drying models are fitted and the optimal model is selected.

Mavzular

Food Drying and Modeling Freezing and Crystallization Processes

Identifikatorlar

DOI: 10.1051/e3sconf/202346101057

Iqtiboslar va manbalar

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