Optimizing the efficient transport of mass from alternative energy sources and the process of heat and mass exchange during the processing of spices

Abstract

The scientific research illustrates that the change in humidity over the entire surface of the material placed on
each shelf of the drying chamber has analyzed. The drying rate substantiated depending on the trajectory of the coolant
flow and the geometric arrangement of the mesh shelves. A drying device has developed that ensures uniform removal
of moisture from the surface of the product due to the arrangement of mesh hearths relative to each other, as well as due
to the formation of spherical holes on both sides of the shelves. The optimal configuration of the outlet nozzles has proposed,
which ensures the continuous removal of moist air released from the product composition per unit of time. Based
on the studies carried out, the diffusion coefficient for the air-water vapor system was determined. The calculations have
carried out on a stationary field of the coolant velocity in the working zone of the dryer and non-stationary conditions of
heat and moisture transfer.