V.N. Khmelev, A.V. Shalunov, V.A. Nesterov, S.A. Terentiev, P.P. Tertishnikov, A.S. Bochenkov, R.N. Golykh
DOI: 10.25699/SSSB.2021.40.6.021 Download PDF
Abstract: The article deals with the process of convective drying of fabrics and vegetables. The duration of the process can be reduced by additional exposure to high-intensity ultrasonic vibrations. To carry out drying, laboratory installations were developed that allow organizing the combined effect of a stream of warm air and ultrasonic vibrations. The combined drying of the fabric was carried out at three different temperatures of the drying agent and it was noted that the greatest reduction in drying time compared to convective drying was achieved at a temperature of 60 ° C. Although the overall reduction in drying time ranged from 10% to 20% depending on the temperature of the air flow. Drying of vegetables was carried out at resonance intervals from the emitting disk, while vegetables were cut 5 mm thick and placed in thin layers. Combined drying of carrots and potatoes made it possible to achieve a reduction in drying time of 45-47%. In this case, the cost of electricity for the ultrasonic apparatus is a small part of the cost of convective drying. As a result of the work carried out, it is possible to draw conclusions about the effectiveness of the use of combined ultrasonic and convective drying for dehydration of vegetables, while the effect is not so obvious for tissue. Laboratory studies were carried out with a small volume of dried material, due to the weak penetration of ultrasonic vibrations to a great depth, therefore, further research should be directed to the development of semi-industrial and industrial dryers for ultrasonic drying of vegetables and other heat-sensitive materials.
Index terms: drying, ultrasound, vegetables, tissue, intensification.


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