EXPERIMENTAL RESEARCH OF THE PHYSICAL MODEL OF THE PROCESS OF DRYING FRUIT AND VEGETABLE RAW MATERIALS USING A THERMOELECTRIC HEAT PUMP

The optimal drying mode is created with minimal heat and energy consumption and maximum preservation of nutritional properties. Therefore, the issue of process automation is increasingly important for modern enterprises. A review of existing developments reveals significant shortcomings. The Department of Process Automation and Robotics Systems has developed a new approach to automating one of the product drying processes, namely condensation drying of fruit and vegetable raw materials using thermoelectric heat pumps.