Shutyuk V. Scientific-methodological basis of resource efficient energotechnological centers for drying of nutrition products

The dissertation presents a solution to the scientific-technical problem concerning the creation of the scientific-methodological basis of drying systems for food raw material and nutrition products aimed at an increase of energy efficiency, resource consumption minimizing and man-induced impact on the environment. We have developed the scientific-methodological basis of heat and moisture transfer during the drying of nutrition products and raw material using convectional method and the one combined with microwaves. The complex experimental research included kinetics of food raw material and products' drying with the help of air, superheated steam and combined method, as well as dried sugar-beet pulp rehydration and dehydration kinetics of moist pulp. Moreover, we have done a complex experimental research concerning the formation of nitrogen compounds in the process of nucleation and food raw materials and products' drying, as well as the amount of heavy metals in home-manufactured tomatoes. We have also analyzed the energy efficiency and optimization of drying equipment and thoroughly researched such option as the use of sugar-beet pulp as alternate solid fuel.