Study of heating kinetics and temperature fields of melon fruits under IR irradiation

This article is devoted to the study of heating kinetics, temperature fields, as well as determining the laws of non-stationary heat transfer processes during treatment of melon fruits with IR rays. These studies, in turn, make it possible to determine the heating time to the desired temperature under different radiation conditions, which is a necessary condition for achieving a positive effect of heat treatment in infrared radiation. At the same time, the study of temperature fields and heating kinetics is carried out in order to reach the optimal regime obtained in the treatment of melon fruits with IR rays as a result of planning the experiment. The optimization of the process shows that the most appropriate mode of heat treatment of melon fruits during drying is IR irradiation at an incident flux density of 23-24 kW/m2 in a pulsed mode: τ=95 (-40)+60 (-30)+60 sec. The analysis of heating kinetics and temperature field confirms the correct selection of the optimal modes obtained in controlling the process of treatment of melon fruits with IR rays and allows to establish the laws of heat-mass transfer.