atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-4-26-36atu-2824Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYМатематическое моделирование кинетики сушки в пищевой промышленностиMathematical modeling of drying kinetics in food productionhttps://orcid.org/0000-0002-3421-9620АдилбековМ. А.AdilbekovM. A.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

https://orcid.org/0000-0001-8663-006XОрманбековаА. А.OrmanbekovaA. A.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

https://orcid.org/0000-0001-5625-266XАбдукаримовС. А.AbdukarimovS. A.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

https://orcid.org/0009-0002-5449-2971КаратаеваЖ. Е.KarataevaZh. Y.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

zhanna_karataeva68@mail.ruhttps://orcid.org/0000-0001-8603-6140ДжумабековаЗ. А.DzhumabekovaZ. А.

050012, Алматы, ул. Толе би, 100

050012, Almaty, Tole bi str., 100

Алматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20252512202515042636Copyright © Адилбеков М.А., Орманбекова А.А., Абдукаримов С.А., Каратаева Ж.Е., Джумабекова З.А., 20252025Адилбеков М.А., Орманбекова А.А., Абдукаримов С.А., Каратаева Ж.Е., Джумабекова З.А.Adilbekov M.A., Ormanbekova A.A., Abdukarimov S.A., Karataeva Z.Y., Dzhumabekova Z.А.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/2824

Исследовательская работа посвящена вопросам математического моделирования кинетики сушки пищевых продуктов. В современном этапе развития пищевых технологий глубокое понимание процессов тепло- и массообмена является важным условием повышения качества продукции и обеспечения энергосбережения. Основная цель исследования – построение математической модели, описывающей кинетику влагоудаления продукта на основе закономерностей тепло- и массообмена, а также определение возможности применения данной модели в промышленных условиях. Научная идея работы заключается в повышении технологической эффективности и сохранении качества продукции за счёт описания физических процессов сушки с использованием математических уравнений. В статье представлена методика моделирования, основанная на критериях Фика, Нуссельта и Рейнольдса, описывающих явления тепло- и массообмена. При моделировании использованы нестационарные уравнения теплопроводности, система начальных и граничных условий, а также численные методы решения дифференциальных уравнений. В результате исследования определены оптимальные режимы, позволяющие сократить время сушки и снизить энергозатраты. Разработанная модель точно описывает динамику влагосодержания продукта и даёт возможность оптимизировать рабочие параметры теплообменных аппаратов. Научная новизна работы заключается в формировании основы управления процессами сушки с использованием математического описания их кинетики. Практическая значимость заключается в возможности применения модели в автоматизированных системах пищевого производства, при проектировании сушильных аппаратов и совершенствовании энергосберегающих технологий.

The research work is devoted to the mathematical modeling of drying kinetics in food products. At the current stage of food technology development, a deep understanding of heat and mass transfer processes is an essential condition for improving product quality and ensuring energy efficiency. The main goal of the study is to develop a mathematical model describing the kinetics of moisture removal from the product based on the laws of heat and mass transfer, as well as to determine the feasibility of applying this model under industrial conditions. The scientific idea of the work is to enhance technological efficiency and maintain product quality by describing the physical processes of drying through mathematical equations. The article presents a modeling methodology based on Fick, Nusselt, and Reynolds criteria that describe the phenomena of heat and mass transfer. The modeling involves unsteady-state heat conduction equations, a system of initial and boundary conditions, and the use of numerical methods for solving differential equations. The study identified optimal drying regimes that allow reducing the drying time and energy consumption. The proposed model accurately describes the dynamics of moisture content in the product and enables optimization of heat-exchange equipment operating parameters. The scientific contribution of this work lies in the establishment of a foundation for controlling drying processes through mathematical characterization of their kinetics. The practical significance lies in the application of the developed model in automated control systems of food production, in the design of drying equipment, and in improving energy-saving technologies.

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The authors declare that there are no conflicts of interest present.