AN INTELLECTUAL METHOD TO OPTIMALLY CONTROL THE PROCESS OF MICROWAVE DRYING OF THERMOLABILE PRODUCTS

Authors

A. Artikov, Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
Z. Masharipova, Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
F. Rakhmatov, Gulistan State University, Sirdaryo, UzbekistanFollow

Abstract

The article enlightens the issue of an intellectual method for optimal control of high-quality drying of thermolabile products in a microwave installation. Mathematical and computer models were compiled by multi-stage system thinking and analysis, and their adequacy was established with a probability of 0.95. The optimal control mode allows you to maintain the temperature of the material in the specified limit and produce a high-quality dried product. A system of microprocessor-based discrete automatic control of a microwave dryer is proposed to enable the heater to be switched on at various specified ranges with a decreasing frequency of material temperature changes, where the length of discrete heating oscillations at the end of the process is ten times less than the initial one.

First Page

213

Last Page

217

References

1. A.A.Artikov, Z.A.Masharipova, “Automated calculation of the material drying process and search for optimal heat supply”, Seventh Word Conference on Intellectual Systems for Industrial Automation, Тashkent, pp. 300-303, 2012.

2. Ashim K. Datta, “Fundamentals of Heat and Moisture Transport for Microwaveable Food Product and Process Development”, Handbook of Microwave Technology for Food Application, pp. 115-172, 2001, 536 p.

3. O. Nelson Stuart, K. Datta.Ashim, “Dielectric Properties of Food Materials and Electric Field Interactions”, Handbook of Microwave Technology for Food Application, pp. 69-114, 2001, 536 p.

4. Y.Savriev, А.Artikov, М.S.Narziev, М.Nabiev, N.А.Azizova, “Analyses of oil extraction object from oil-containing materials based on system thinking”, Journal of Critical Reviews, vol. 7, pp. 975-978, 2020.

5. A.A.Artikov, H.F.Juraev, Z.A.Masharipova, B.N.Barakaev, System thinking, analysis and finding optimal solutions (using examples of engineering technology). Bukhara: Durdona Publishing House, 2020, 185 p.

6. A.A.Artikov, Z.A.Masharipova, “Optimal software control of the drying process when using microwave energy”, Storage and processing of agricultural raw materials, no. 3, pp. 27-29, 2016.

7. A.Artikov, Computer methods of analysis and synthesis of chemical and technological systems. Textbook, Tashkent: “Voris Nashriyot”, 2010, 160 p.

8. A.Artikov, Z.A.Masharipova, “Software for calculating the equilibrium temperature of water when considering moisture desorption when drying food products”, DGU07695, 07.02.2020.

9. A.Artikov, Z.A.Masharipova, “Software for determining the equilibrium temperature of water when drying food products”, DGU07696, 07.02.2020.

10. H.F.Juraev, Z.A.Masharipova, I.I.Mekhmonov, “Mathematical modeling of the laws Of movement of gas and liquid phases during drying of capillary-porous materials”, Chemical technology. Control and management, no. 4, pp. 37-45.

11. V.P.Ivanenko, A.F.Musaev, V.V.Kuzmin, A.B.Dobryakov, R.A.Azaev, N.A.Zuev, “Microwave ovens and their operation safety”, Scientific journal of NIU ITMO, Series “Processes and devices of food production”, no. 1, pp. 444-446, 2007.

12. A.V.Lykov, Heat and mass transfer in drying processes. Gosenergoizdat, 1956.

13. A.V.Lykov, Heat and Mass Transfer. Handbook, edited by V.V. Krasnikov, Moscow, 1978.

14. B.S.Sajin, Fundamentals of drying techniques, Moscow, 1984.

15. N.A.Khaybulov, A.V.Podledneva, Revina, “Development of oscillating modes of drying plant extracts”, Vestnik AGTU, no. 2 (43), pp. 206-207, 2008.

Recommended Citation

Artikov, A.; Masharipova, Z.; and Rakhmatov, F. (2020) "AN INTELLECTUAL METHOD TO OPTIMALLY CONTROL THE PROCESS OF MICROWAVE DRYING OF THERMOLABILE PRODUCTS," Chemical Technology, Control and Management: Vol. 2020: Iss. 5, Article 38.
DOI: https://doi.org/10.34920/2020.5-6.213-217