Mathematical modeling of drying kinetics in food production

The research work is devoted to the mathematical modeling of drying kinetics in food products. At the current stage of food technology development, a deep understanding of heat and mass transfer processes is an essential condition for improving product quality and ensuring energy efficiency. The main goal of the study is to develop a mathematical model describing the kinetics of moisture removal from the product based on the laws of heat and mass transfer, as well as to determine the feasibility of applying this model under industrial conditions. The scientific idea of the work is to enhance technological efficiency and maintain product quality by describing the physical processes of drying through mathematical equations. The article presents a modeling methodology based on Fick, Nusselt, and Reynolds criteria that describe the phenomena of heat and mass transfer. The modeling involves unsteady-state heat conduction equations, a system of initial and boundary conditions, and the use of numerical methods for solving differential equations. The study identified optimal drying regimes that allow reducing the drying time and energy consumption. The proposed model accurately describes the dynamics of moisture content in the product and enables optimization of heat-exchange equipment operating parameters. The scientific contribution of this work lies in the establishment of a foundation for controlling drying processes through mathematical characterization of their kinetics. The practical significance lies in the application of the developed model in automated control systems of food production, in the design of drying equipment, and in improving energy-saving technologies.

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