Shyshko L. Modeling of heart and mass transfer in process by drying of food raw materials

. The dissertation is devoted to the topics of calculating the fields of temperature, water content and surplus pressure in a food raw material by drying on the base of solving the appropriate boundary-value problems of heat and mass transfer theory. In the dissertation a method of solving the heart and mass transfer equations system is elaborated by introducing the small parameter and subsequent simplifying the mentioned system. There is established that the proposed approach enables to calculate the time dependencies of basic process parameters of drying the products with the well-known thermo-physical properties. The procedure of calculating the rate of drying the products is proposed for concrete conditions of heat supply to the product from a drying agent. The main results of work have found an industrial utility in the designing of the improved system for drying the macaroni foods.