Zavalii A. Thermo-physical basis for the development of devices infrared drying heat-sensitive materials.

Dissertation is devoted to the urgent problem of effective and environmentally sound production of high quality products drying heat-sensitive materials, primarily food products, devices, infrared drying with a targeted distribution of radiation heat flux. To create devices infrared drying of food, providing a predetermined spatial distribution of thermal radiation fluxes proposed design method, based on the consistent optimization of the profile of the reflecting surface. The optimization procedure involves the consistent use of design models of the working volume of the device drying and thermal analysis patterns of displacement. Developed original thermal analysis model representing the numerical solution of the radiative energy transfer, and optical and geometric models based on Lambert's law, the law of total reflection and the inverse square law for a source of energy. The numerical solution is carried out by means of finite element representations of solutions, sampling directions of the radiation, as well as the approximation of the radiation intensity and the method of discrete ordinates approximation of the transport equations for each element of the control volume method. Based on the correlation analysis models and design models of reflective surfaces developed methods for optimizing the profile of the reflecting surface. To determine the requirements for the degree of compliance with a given distribution of the radiation flux on the surface of the drying and distribution of the resulting optimization design, the technique of a priori estimate of the impact of technological manufacturing errors of displacements on the flux distribution on the surface of the drying process. Created and performed experimental complex experimental investigation of the distribution of heat flux, temperature and speed of drying on the surface of the drying kinetics of evaporation of moisture in the devices, infrared drying . This paper describes a new technical solutions devices infrared drying of food, allowing purposefully distribute heat fluxes of the reflected radiation on the surface of the drying of the product. Achieved projecting working volumes drying device, constructed and tested technology devices infrared drying foods. Developed devices for infrared drying proposed conditions of drying plant and animal production, ensuring high quality of the product drying efficiency and productivity, allowing to carry out the competitiveness of the production of dried foods. Keywords : infrared drying, heat-labile materials, the reflected radiation, thermal state, the kinetics of evaporation.