Analytical research of heat and mass transfer in bulks of food raw materials in the presence of self-heating hearths

Abstract

The article provides a more accurate analysis of the heat and mass transfer mode in conditions close to the actual storage of most types of agricultural raw materials. The issues of improving metrological support are most acute in industries that traditionally use fuzzy logic approaches. Organoleptic methods that are common in the food industry, in particular when analyzing the quality of agricultural raw materials after storage, often lead to significant losses and affect the overall performance of agricultural industry in total. Thus, the subject of the article is of interest to both developers of the corresponding measuring equipment and employees of food industries. The article considers the problem of storing bulk food raw material in cylindrical silos with moisture and heat insulated side and moisture insulated end surfaces. The analytical solution of the appropriate boundary value problem is obtained by the Laplace integral transformation method. The obtained analytical solutions are convenient for engineering calculations and can be used to determine the temperature at each moment of the storage process at any point of the bulk more accurately, thus allowing timely measures to be taken by the means of automation.

Analysis of temperature field for starch or pectin-containing raw materials under controlled thermal effect

“…Ранее нами была решена задача исследования тепломассопереноса в насыпях крахмал-или пектиносодержащего сырья для краевых условий, определяемых наличием в насыпи очагов самосогревания, с изменением температуры на границах насыпи в соответствии с температурой окружающей среды [5].…”