Zykov O. The improvement of heat technologies of food production based on thermal transformation systems, heat recovery, and the principles of targeted delivery of energy.

The thesis is devoted to the improvement of heat technologies of agroindustrial complex on the basis of electromagnetic generators, heat pipes, and thermal transformation systems using the effect of targeted energy delivery. With the help of system analysis, it was found that the main contradiction in the production of thermal energy is the discrepancy of the potential of energy generated during its generation by the thermal method and the necessary potential for its use by the end user in food production. The solution to this contradiction requires the establishment of additional stages of energy transformation. But according to the requirements of modern times, the synthesis of eco-industrial technology should be based on the innovative principles of organization of transport processes which include: principles of targeted energy. In the work it is scientifically proved that the use of the principles of directed energy delivery to the liquid phase of food raw materials enables to control the flows of energy and organize the local overheating of the liquid, transfer it to the vapor phase, which causes the increase of pressure at this point, and initiates a specific hydrodynamic two-phase flow from the capillary in the direction of its open end. The power of such a hydrodynamic flow is determined by the ratio of the forces of inertia of the flow and the forces of "capillary deceleration". In the work for the first time dependences for determining the rate of transfer of liquid in the capillary due to "mechano-diffusion" in the conditions of targeted energy delivery, taking into account "capillary inhibition", the dimensionless criterion for determining the presence of "mechano-diffusion" effect were obtained and the methodology for determining the efficiency of heat and mass exchange equipment was proposed and scientifically substantiated. In this work the basics of the theory of heat and mass transfer have been developed and the concepts of the equations for the calculation heat and mass transfer processes in capillary structures, heat transfer at boiling solutions of solid non-volatile components, heat transfer of finely-grounded surfaces with a specific type of fineness, and drying time of products in a vacuum dryer have been developed.