Pak A. Development of scientific bases of the induced heat and mass transfer and its application in the processes and equipment of food industry

The work is dedicated to the development of scientific background of the induced heat and mass transfer (hereinafter referred to as InHMT) and its applications in processes and equipment of food industry. The scientific concept of the work is in following, the theory - the induction of heat and mass transfer in a thermostat with a obturator by fluctuations of gas parameters in the obturator will contribute to efficient energy scattering for fluid evaporation. The technique - the thermostat with an obturator containing liquid and/or a wet colloidal capillary-porous body, is a controlled heat and mass exchange apparatus for the food industry. Phenomenological hypothesis of InHMT effect is formulated. The necessary and sufficient conditions for observing and regulating the effect of INMO are formulated. The equation of InHMT effect is obtained based on phenomenological balance equations. It is found that mass flow of liquid carried out from the thermostat in a gas state, induces the heat flow dissipated inside the thermostat. Phenomenological hypothesis of InHMT effect was proved experimentally. Theoretical investigations revealed features of the mechanism and the driving forces of heat and mass transfer during the InHTM, which allow to control this effect. Conceptual solution of practical implementation of the devices applying InHMT effect are proposed for such technological operations in food industry: drying; hydrothermal processing; evaporation, condensation; rectification, distillation; cooling, thermostating.