EXPERIMENTAL STUDY OF DRIED TO OPTIMIZE AND OBTAIN A PRODUCT WITH NEW PROPERTIES

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  • TITLE: EXPERIMENTAL STUDY OF DRIED TO OPTIMIZE AND OBTAIN A PRODUCT WITH NEW PROPERTIES
  • AUTHOR(S): J.E. Safarov, Sh.A. Sultanova, B.M. Jumaev, G.T. Dadaev
  • ABSTRACT: In the work analyzes the process of drying of food products in order to obtain experimental results of heat distribution studies in the dried product. Results on the optimization of energy consumption during drying by the use of a discrete (intermittent) drying. Inulin distribution curves are presented for the Jerusalem artichoke with a specific layer. An essential element of the separation of inulin in layers. Presented received the analytical results of applied research with the help of mathematical physics methods.
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