Analiza teoretycznych modeli pierwszego i drugiego okresu konwekcyjnego suszenia warzyw

Przeprowadzono analizę wykorzystywania matematycznych modeli teorii konwekcyjnego suszenia produktów rolniczych do modelowania procesów suszenia warzyw. Uwzględniono przy tym fakt, że w procesie suszenia warzyw, o dużej początkowej zawartości wody, o wymianie wody z otoczeniem decydują zarówno zewnętrzne jak i wewnętrzne warunki wymiany. Wskazano na niejednoznaczność pojęcia zredukowanej zawartości wody.

Investigations of processes of convection drying of agricultural products begin, most often, with studies on the kinetics of drying of these materials. Present state of knowledge requires the presentation of the obtained results in the form of verified mathematical models, which result from a theory of heat and mass exchange or any other well-known scientific theory. This paper presents an analysis of application of mathematical models of convection drying theory of agricultural products, for modelling of vegetable drying processes. It was assumed that in drying processes of vegetables, having high initial water content, water exchange with ambient environment is conditioned by external and internal conditions of the exchange. Therefore, this process must be described with models of the first and second period of drying. It was also pointed out that the term „reduced water content" was not identical in meaning.