IMPROVING INFRARED DRYING OF AGRICULTURAL PRODUCTS

Abstract

Today, on a world scale, improving the scientific basis of innovative models of resource-saving techniques, technologies and management systems that preserve the chemical composition, physico-chemical properties, structure, biologically active substances and taste of fruits and vegetables during drying, new methods of calculating the drying process and mathematical development of models, study of heat and mass exchange processes in a wet body and carrying out scientific research on the calculation of structural dimensions of the apparatus is an urgent problem.