Simulation of heat transfer with variable energy input of the contact drying process for the production of potato flakes

G. Kalashnikov, E. V. Litvinov, D. V. Nazaretyan
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Abstract

According to the data on the norms of consumption of plant products of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, potatoes rank first with a norm of 120 kg per person per year. Much attention is paid to the processing of potatoes, which allows to extend their shelf life, reduce storage capacity and reduce transportation, since 1 kg of dry potato product is equivalent to 7-8 kg of fresh potatoes. Industrial processing of potatoes into dried mashed potatoes and flakes allows to reduce losses of potatoes during storage and transportation, it becomes possible to enrich products with vitamins and other useful components, its nutritional value is better preserved, conditions are created for the complex processing of raw materials with complete disposal of waste and creating stocks of products from potatoes on a case of crop failure. The methods and equipment used for processing lines for potato processing and the production of dried products are distinguished by low thermal efficiency and the degree of use of the potential of the heat carrier and high specific energy consumption per unit of dried product. One of the ways to reduce heat consumption and increase the energy efficiency of production in the processing of edible plant materials is the use of an oscillated heat and moisture supply, which ensures a high quality finished product with an increase in the degree of thermodynamic perfection of the energy technology system. The modeling of the heat transfer process for contact drying with variable energy supply during potato processing was carried out to optimize the production technology, determine the rational production parameters of the roller dryer and increase the energy efficiency of the technological line. On the basis of the obtained model of heat exchange with variable heat supply, the calculation of the contact drying process for a roller dryer in the production of dry potato flakes is carried out
马铃薯片生产接触干燥过程变能量输入传热模拟
根据俄罗斯医学科学院营养研究所关于植物产品消费标准的数据,马铃薯以每人每年120公斤的标准排名第一。马铃薯的加工备受关注,这可以延长其保质期,减少储存容量并减少运输,因为1公斤干马铃薯产品相当于7-8公斤新鲜马铃薯。将土豆加工成干燥的土豆泥和土豆片,可以减少土豆在储存和运输过程中的损失,可以用维生素和其他有用的成分来丰富产品,它的营养价值得到更好的保存,为原料的复杂加工创造条件,完全处理废物,并在作物歉收的情况下从土豆中提取产品库存。用于马铃薯加工和干燥产品生产的加工生产线的方法和设备的特点是热效率低,热载体潜力的利用程度低,单位干燥产品的比能耗高。在食用植物材料的加工过程中,减少热量消耗和提高生产能源效率的方法之一是使用振荡热湿供应,这保证了高质量的成品,同时提高了能源技术系统的热力学完善程度。为优化生产工艺,确定合理的滚筒干燥机生产参数,提高工艺线的能效,对马铃薯加工过程中可变能量供给接触干燥换热过程进行了建模。在得到变热源换热模型的基础上,对马铃薯干片生产中滚筒干燥机的接触干燥过程进行了计算
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