Mechanization of the process of drying fruits and vegetables through the introduction of microwave drying unit UMS-2-10 in agricultural and food enterprises

Abstract

The article describes the installation of microwave drying UMS-2-10, its use in agricultural enterprises. Installation of combined drying (microwave and convective heating). The installation was developed by the research and production Association "Gamma" in Nizhny Novgorod. The principle of operation is based on the use of microwave energy in combination with the circulation of "warm" air. It is established that when choosing a drying unit for the food industry, it is necessary to keep in mind that the scientifically justified choice of the design of the dryer intended for drying specific types of plant substrates containing biologically active substances is more dependent on the structural properties and biological composition of the plant raw materials used in production. Drying plant UMS-2-10 installation provides for the use of microwave, convective and combined methods of heating the feedstock; characterized by small size and ease of operation; has optimal performance, focused on the orders of commercial enterprises, and not on the formation of large batches of finished products, the implementation of which may be in doubt; characterized by high maintainability, low cost and tariffs for delivery, and installation of the dryer.