Interaction analysis of the electrotechnological system 'emitter-material' in the process of heating and drying of food plant raw materials

The article considers the heat treating process of edible vegetable raw materials in the system “emitter - material” as the simplest case of heating and drying a homogeneous and isotropic body. It is accepted that the cooling conditions, the ambient temperature and the heat transfer coefficient in time remain constant, and there are no internal heat sources. Based on the study of the fundamental works of famous scientists in the field of food drying, the problem of determining the time constant of raw material heat treatment is solved. This parameter during heat treatment directly depends only on the physical properties of the material, the cooling process on its surface, geometric shape and body size. Knowing the values of the heating time constant, it is possible to determine the time and speed of heating the material to a given temperature.