Automation of the drying process of agricultural raw materials to obtain products of high nutritional value

The purpose of these studies is to create an automated system for the drying process of agricultural raw materials. This system should be capable of providing biotechnological conditions for heating a single product to preserve especially valuable biological components in this product. Environmental...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 421; no. 3; pp. 32019 - 32023
Main Authors Altukhov, I V, Bykova, S M, Lukina, G V, Ochirov, V D
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.01.2020
Subjects
Automatic control
Automation
Biotechnology
Control systems
Convection
Convection heating
Drying
Minerals
Nutrition
Nutritive value
Radiation
Raw materials
Shelf life
Storage conditions
Vitamins
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Summary:The purpose of these studies is to create an automated system for the drying process of agricultural raw materials. This system should be capable of providing biotechnological conditions for heating a single product to preserve especially valuable biological components in this product. Environmental problems of modern society determine the objective of functional nutrition of a person, as the basis of a healthy lifestyle. To solve this problem, it is necessary to obtain products of high nutritional value, with a maximum content of active substances. Each plant product contains not only vitamins and minerals, but also elements that determine its special value. During storage, these components are lost due to biological characteristics and storage conditions. To preserve them for a long period and create a product of high nutritional value, certain conservation methods must be used. Such methods include drying. Products dried in a special way are able to maintain up to 95% of their valuable indicators. An analysis of modern drying methods for plant raw materials showed that the pulse infrared-convection method more closely meets the requirements of biotechnological heating conditions and is therefore suitable for obtaining products of high nutritional value. This method has a sterilizing effect, which allows to increase the shelf life of finished products. The creation of an automated control system for pulse infrared - convection radiation made it possible to obtain products of high nutritional value for long-term storage.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/421/3/032019