The study on the process of dehydrating legumes during high-temperature micronization with infrared rays

Abstract

Heat treatment is a common operation in grain processing technology. Thermal action on grain is characterized by temperature level and duration. Also, the grain changes all its complex properties. Frequently, the temperature in grain activates the process of change in the moisture content and is accompanied by moisture loss. The processes of change in the heat and moisture are interrelated. Based on the experiments conducted on legumes (different varieties of bean, white lupin), a mathematical model of these processes has been developed and the appropriate non-linear differential equations have been used. The obtained equations cannot be solved either analytically or numerically, because some of the coefficients are unknown. The equations are solved based on certain assumptions. Based on these assumptions, the paper provides the calculation of the change in temperature and moisture content over time in legumes, such as bean and white lupin. The obtained results have been compared with experimental data.