Вестник МГТУ, 2024, Т. 27, № 3.

Похольченко В. А. и др. Научно-практические основы процессов обезвоживания. modeling of dehydration processes (Glazunov et al., 2013; Pokholchenko et al., 2015), simple mathematical dependencies are given for modeling the required modes in design activities with the identification of the kinetics curves by calculation. The results of mathematical processing of experimental data have shown sufficient reliability and adequacy of mathematical models (3-7) for their use in engineering calculations of processes and devices of food production. In order to apply the generalized dehydration kinetics curve in engineering calculations, it is necessary to know the duration of reaching the critical moisture rak. Considering that the process of dehydration to the first critical point proceeds at a constant rate of dehydration and is linear in nature, the equation can be used to calculate the duration of reaching critical moisture (Glazunov et al., 2013; Pokholchenko et al., 2015) X = ю° ~ юм (8) k1 N ’ W where N is the rate of dehydration to the first critical moisture. The rate of material dehydration to the first critical moisture generally determines the nature of the process. For each thermal process under research, empirical equations (Ershov, 1992; Glazunov et al., 2013; Pokholchenko et al., 2015) for finding the rate of dehydration to the first critical moisture are determined on the basis of partial curves of the dehydration kinetics, as functional dependencies on the parameters determining the process. For the processes of cephalopods heat treatment, the following range of criteria is specified: - infrared drying process N = j , (9) where ra0 is the initial moisture content of the raw material; S/m is its specific surface area (in a particular case, the specific load of the food material on the carrier can be indirectly taken into account); XIR is the rigidity of the heat treatment mode (combines the influence of the power of infrared emitters); - the process of blanching in vegetable oil N = / ( ® o A t j , (10) here To is the temperature of the working medium (vegetable oil); - the process of semi-hot drying by convective method N = / ^ о А т , Ф , ѵ), (11) here the T и ф are the temperature and relative humidity of the drying agent in the chamber; v is the circulation rate of the drying agent in the circuit, m/s. Taking into account the different nature of the cephalopods and fish raw materials dehydration processes, it is reasonable to use the proposed mathematical dependencies (3-8) for the cephalopods while designing optimal heat treatment modes for various methods of energy supply. The applying the dimensionless criteria- simplexes in generalizing the patterns of thermal processes of food capillary-porous colloidal materials dehydration with similar internal structure and properties, allows to obtain adequate and uncomplicated mathematical models for their use in engineering calculations. Conclusion It has been proved that during the dehydration of cephalopods there is one critical point due to the corresponding structure of the tissues of capillary-porous colloidal material. A mathematical expression is obtained for finding the critical moisture during dehydration of cephalopods. Analysis of the research results confirmed the necessity of using different mathematical dependencies for calculating critical humidity in engineering calculations while designing dehydration modes for fish and cephalopods. The possibility of generalizing the kinetics curves in cephalopods dehydration with different methods of energy supply is confirmed. Similarity simplexes have been offered that make it possible to reduce many kinetic dependencies of cephalopods dehydration with different size, mass and chemical composition under different process parameters into one generalized dependency. A range of criteria for calculating the dehydration rate for various methods of cephalopods heat treatment has also been worked out. 466