Abstract
Intensification and optimization of heat treating (drying, cooking, evaporation, and frying) of vegetal raw materials by simulation of specific heat conductance coefficient and dividing the process of treatment into steady phases are considered. Three main models of one dimensional equation of heat conduction in the presence of drainages of heat energy, depending on time, are investigated. Optimization for heat loss level is carried out. Relationships between mode of heating, geometrical parameters and the level of electroplasmo- lysis of biological raw material are found. To simplify analysis we consider the simplest geometrical forms of raw materials (plate, cylinder, and ball). This approach makes it possible to optimize stages of the process for mode of heating, geometrical, dimensional parameter and level of electroplasmolysis of treated medium.