RESEARCH OF THE PROCESS OF COOKING “APPLE CROUTONS” WHEN CHANGING COORDINATES IN THE “RADIATOR - OBJECT” SYSTEM
The process of processing food products with thermal radiation is one of the most labor-intensive. Obtaining high-quality products largely depends on the types of thermal radiation sources and the applied production technology. Drying of products can be carried out using natural sources of thermal radiation (sun and geothermal sources). When using solar and geothermal energy, the process takes a long time. The effectiveness of a wide variety of electrical sources of thermal radiation depends on many factors: the geometry of the drying chamber, the inner coating of the chamber itself, the location and number of heat emitters, the source of thermal radiation, and others. When analyzing information sources on this topic, as well as during theoretical and experimental studies, it was revealed that under certain conditions there was an acceleration or deceleration of the product preparation process. This paper presents the results of a study of the process of making “apple croutons”, in which a change in position was applied between the emitter (quartz electric heater ENtKv [8]) and the object of study (apples of the Krasnodar variety). The process of making “apple croutons” is aimed at reducing energy consumption. Additionally, when conducting the drying process, there is no negative impact on vegetable agricultural products. The studies were carried out on the “ISKHINETS-2.3F” drying plant, created at the Energy Saving in Electrotechnology Research Laboratory of the Irkutsk State Agrarian University. This installation consists of a cube chamber, a system of quartz emitters, control equipment for maintaining the technological process of food production and an exhaust ventilation system.