Boshkova O. Drying of Short-Cut Pasta with Application of Microwave Electromagnetic Field

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0408U003700

Thesis Registration Form

0408U003700.pdf

Applicant for

Boshkova Olga Leonidovna

Specialization

05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

Date of defense

03-07-2008

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The dissertation work is devoted analytical and experimental research of drying of with application of energy of an electromagnetic field of microwave frequency. The features of process of an output of a moisture from products at volumetric heatting are investigated, are determined optimal modesof drying. The mathematical model of drying process of a short-cut pasta product is offered, which allows by a calculational way to receive meanings moisture content and temperature of a material at the given parameters of process and exposition in a microwave field. On a basis of researches are developed two industrial microwave dryers for short-cut pasta, which allow substantional to lower the use of energy for drying processes.

Thesis supervisor

Kalinin Lev Georgievich

Official opponents

Поперечний Анатолій Микитович
Дорошенко Олександр Вікторович

Files

АВТОРЕФЕРАТ.doc

диссертация--Литература.doc

диссертация--Приложения.doc

диссертация--Титульный.doc

диссертация--раздел1.doc

диссертация--раздел2.doc

диссертация--раздел3.doc

диссертация--раздел4.doc

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