Моделирование процесса сушки вторичных продуктов разделки рыб и описание в модели основных процессов тепло- и влагопереноса

The effectiveness of drying is largely determined by the ability to quickly manage this process and maintain the regime parameters at a given level. At the heart of any control system is a mathematical description of the process. The paper discusses the process of drying secondary products of fish cutting, as an object of possible modeling and mathematical description of complex physical phenomena of heat and mass transfer. To simulate the processes of heat and moisture transfer, a method based on the generally accepted equations of heat and moisture transfer A.V. Lykova is used. For the convenience of modeling and repeated computer experiments, the computer program "Program for modeling the drying of fish products with additional microwave heating" in the language of Object Pascal in the integrated programming environment Borland Delphi 7 was developed. The program is designed to simulate the drying process of fish products by solving the problem of heat - and moisture transfer on a cubic grid, taking into account the combined heating technology (convective and microwave heating). The program can be used to optimize the drying modes and parameters of the microwave source. In the text of the program, the thermophysical parameters can be given to solve the problem of heat and moisture transfer, the geometric parameters and structure of the fish parts, the parameters of the microwave source. In the process of computer experiment on drying products from fish, the program regularly displays on the computer screen the graphs and cartograms of the spatial distribution of humidity and temperature. The main technical characteristics of the program: the number of grid nodes for solving the problem of heat and moisture transfer: 50 x 50 x 40; the approximate time of one computer experiment is about 5 minutes.