Measurement of thermophysical parameters of the working zone of a drying equipment for kurt

Ensuring uniform drying of products is a key aspect for achieving uniform quality of the final product. This study examines the process of obtaining primary data on thermophysical parameters in the working zone of a convective drying equipment for kurt. The analysis of heat transfer, humidity and temperature conditions will allow to determine the optimal drying conditions in the future, which will lead to a reduction in production time, effective control of the technological process and an increase in product quality. The aim of the work is to collect primary data by measuring and studying thermal and physical parameters using DHT22 sensors connected to an Arduino Nano controller. As a result of installing ten sensors, information on temperature and humidity was collected, which confirmed the stable operation of the measuring system and the kurt drying equipment as a whole. The obtained data showed a deviation in the humidity level by 1-2% and a temperature range from 45 to 74 °C. The observed differences are explained by the uneven distribution of the coolant, which can be improved by using cascades and blinds. The results of the study are of practical importance for enterprises engaged in the production of kurts and other food products, and can contribute to the optimization of the drying process, which is important for increasing competitiveness in the market.

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