Electrotechnologies of Targeted Energy Delivery in the Processing of Food Raw Materials

Abstract

In this paper, we emphasize that the most important problems in human development (energy, ecology, food) are in typical of the food-production sector, and their solutions are connected with the search for fundamentally new approaches to the thermal processing of raw materials. The prospects of electrotechnologies of targeted energy delivery for single elements of food raw materials are substantiated. Hypotheses for energy-efficient processes of dehydration, extraction, and inactivation of microorganisms are formulated. A dimensionless complex (energy action number) based on the critical analysis of the literature is put forward, as is our study of the interaction of the electromagnetic field with food raw materials. This number is used to evaluate the power of mass-transfer processes and its kinetics. The results of the analytical and experimental simulation of drying and the pasteurization processes are presented. The stages of energy conversion in drying technologies.