Heat and mass transfer modeling during keeping bulk food raw materials in ferroconcrete storages

Abstract

Abstract The quality of finished and semi-finished food products, as well as the possibility of deep processing of secondary raw materials, largely depends on the storage conditions of raw materials coming for processing. Excessive overheating or overcooling of bulk food raw materials (for example, grain, potatoes, Jerusalem artichoke and other types of agricultural products) often leads to bacterial contamination and another type of damage. It causes unwanted costs due to extra sorting Besides, the damaged raw material cannot be recycled to extract additional useful substances such as starch from the cleaned surface of the pulp or food fibers during the processing of Jerusalem artichoke, so additional losses occur. Thus, the processes should be closely attended both in the storage themselves and directly in the stored bulks of food products. It is necessary to take into account this external environment impact on set mode storage to maintain the required temperature and humidity conditions, providing safe prolonged storage regimes for the bulk food raw materials.