THEORETICAL AND EXPERIMENTAL STUDIES OF CONVECTIVE DEHYDRATION OF SPICY-AROMATIC RAW MATERIALS

Various methods of drying spicy-aromatic raw materials are described. The kinetic laws governing the process of convective drying of the ginger and galangal roots have been established. The stadial regimes of dehydration, in accordance with which the temperature of the drying agent in the fi rst stage of the process is maintained at a level of 60^o C and in the second at 45^o C are substantiated and developed scientifi cally. The established regimes make it possible to reduce the expenditures of heat in drying and ensure the most complete preservation of the natural components of the starting material. A mathematical model of heat and mass transfer, phase transformations, and shrinkage is proposed, which can be used to establish dehydration regimes. The calculation of the total duration of the process of drying by V. V. Krasnikov′s method is presented.
   
Author:  Yu. F. Snezhkin, R. A. Shapar′, E. V. Gusarova
Keywords:  spicy-aromatic raw materials, ginger, galangal, essential oils, heat and mass transfer, convective drying, stadial dehydration, intensifi cation, energy saving
Page:  1366