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Identification of the kinetic regularities of ectocarpus dehydration under convective supply of thermal energy

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The most widely used biopolymers in the food industry are polysaccharides, for example, sodium alginate (food additive E401) as an anionic substance. Sodium alginate has established itself as a thickener in the production of products in jelly, sauces, and fillings; it is used as a moisture-retaining ingredient in bread and bakery products, etc. In the Caspian basin, the ectocarpus family can be identified as the species of brown algae rich in alginates. Therefore, the ectocarpus served as the object of scientific analysis. The technology for the production of alginates from algae includes dehydration of both raw materials and processed products, dehydration being the most energy-consuming procedure of all food production processes. The final result for the drying of the feedstock is the production of material with the best nutritional value as well as the best parameters for its preservation. The determination of rational regime indicators of moisture removal from algae is based on a description of the transfer of thermal energy and mass as well as on the physicochemical and kinetic patterns of this operation. Thus, the purpose of the study was to study the kinetics of moisture removal from the ectocarpus during convective heat supply to identify its mechanism and identify rational drying modes. The article presents the results of a study of the kinetics of moisture removal from the ectocarpus with convective heat supply; the mechanism of dehydration and the rational modes of its drying are identified, the nature of the kinetic patterns being typical for plant raw materials with certain specifics due to the parameters of the object of analysis, which is dispersed cylindrical ectocarpus particles prepared for dehydration.

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