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Information × Registration Number 0218U000635, 0115U000295 , R & D reports Title Theory and techniques of heat-labsle materials using innovative energy-efficient systems thermotransformation and targeted delivery of energy popup.stage_title Head Burdo Oleg, Registration Date 13-02-2018 Organization Odessa National Academy of Food Technologies popup.description2 In many food technologies, energy is used 2 ... 3 times more than it is physically necessary for the process. The cost of energy determines the cost of production and the quality of products. Processes of food drying are among the most energy intensive. It is necessary to form fundamentally new approaches in food technologies, to create new non-energy-intensive technologies and innovative products, to develop principles and equipment that realize the advantages of combined and targeted energy supply. Object of research: technology of drying of plant raw materials, ecology of production, efficient use of resources. The subject of the study: dryers, which realize the advantages of combined and targeted energy supply. The fundamental problem is the effective use of energy and raw materials in the production of food products. The goal: the formation of fundamentally new approaches in food technologies, the creation of new non-energy-intensive technologies and innovative products, principles and equipment that realize the advantages of combined and targeted energy supply. The work uses new methods and methodology of research using modern means of organizing heat transfer processes during drying. Combined energy supply technologies were developed and applied to intensify drying processes. New knowledge is gained, the principles that form the scientific foundations of the work of innovative energy-efficient drying systems using combined and targeted energy supply are grounded. On the basis of research, new designs of experimental stands for the study of heat-mass transfer in devices that realize combined and targeted energy supply to the product have been developed. The kinetics of drying disperse food products in the developed plants has been studied. The influence of regime and design parameters on the intensity of heat and mass transfer processes is studied. The value of energy consumption of the developed dryers is determined. The experimental data are generalized, a technique and a program for calculating the dryers have been developed. Developed dryers are introduced at the enterprises of the industry. Product Description popup.authors Безбах І.В. Бурдо О.Г. Головко О. О. Капетула С.М. Левтринська Ю. О. Мординський В. П. Ружицька Н. В. popup.nrat_date 2020-04-02 Close