Rybina O. Simulating of processes of combined treatment of whey by electromagnetic field

It is proved for whey that temperatures causing 100 % - destruction in microwave heating are lower than those are in conventional heating. One of the likely reasons for this is selective heating. Different models of selective heating are considered. Equations for microorganisms overheating are deduced in every case. Another likely reason is the com-bined action of microwave electromagnetic field and high temperatures. Formulas for field and temperature distributions in the interior of dielectric product (whey) have been ob-tained. The influence of the composition, shape and size of the product on those distribu-tions are analyzed. The conditions for uniformity of field and temperature are derived. Us-ing modified distributive model, dielectric constants of whey are calculated. Experimen-tally, it has been examined the dependence of inactivation on temperature, the concentra-tion of dry components, time, product thickness in descrete treatment and in addition on speed and tube diameter in continuous treatment. The maximum effect on microorganism destruction has temperature. Then follows the concentration of dry substance, time and thickness. 100 % - death temperature decreases when concentration, time and speed rise but thickness (diameter) grows smaller