Justification of the design parameters of the combined device

dc.contributor.author	Eshpo‘latov Nodir Mamatqurbanovich
dc.contributor.author	Samiyeva Zumrad Doniyor qizi
dc.date.accessioned	2026-01-01T10:47:34Z
dc.date.issued	2025-05-07
dc.description.abstract	This article analyzes the theoretical and practical aspects of the process of drying food products, in particular medicinal plants. Since drying is a complex technological process based on heat and mass transfer, a combination of infrared radiation and convective airflow is proposed to increase its energy efficiency. The article substantiates the design of the drying unit, optimal operating parameters, and mathematical models. Recommended thermal regimes for drying quality and preservation of bioactive substances in the product are also described
dc.format	application/pdf
dc.identifier.uri	https://zienjournals.com/index.php/tjet/article/view/6167
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/60959
dc.language.iso	eng
dc.publisher	Zien Journals
dc.relation	https://zienjournals.com/index.php/tjet/article/view/6167/5017
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Texas Journal of Engineering and Technology; Vol. 44 (2025): TJET; 33-37
dc.source	2770-4491
dc.subject	Drying process
dc.subject	convective drying
dc.title	Justification of the design parameters of the combined device
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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