Development of a mathematical model of the process of evaporation of a liquid food medium under non-stationary conditions

Abstract

The article presents the development of a mathematical model of the unsteady process of evaporation of a liquid food medium from an inert surface under conditions of natural and forced convection. The developed model describes the heat balance of the «liquid-inert surface-drying agent» system as a set of interrelated thermodynamic components: convective heat transfer from the drying agent to the liquid surface and metal plate, heat conduction through the tank wall, internal heat transfer between the bottom and the liquid core, and mass transfer during the phase transition.