| Summary: | The prospects of technologies of directed en
ergy action (DEA) are discussed. Classification
of DEA-technologies is offered. The purpose of the wo
rk is to give analysis of possibilities of DEA in
food nanotechnologies. Combined processes of mass tr
ansfer during the extraction and drying are con-
sidered by methods of mathematical modeling.
The physical model of combined processes in DEA-
technologies is analyzed. The classification of hy
drodynamic flow from the capillary structures of
food raw materials is given. Conditions of upgrowth of laminar and turbulent barodiffusion are set.
Problems of experimental modeling are grounded. A
new number of similarities, the number of ener-
getic action, is discussed. That number correctly ta
kes into account the specific of combined processes
of DEA-technologies. It has been shown that im
pulse electromagnetic field is effective tool for
realization DEA-technologies. Degree of intensification processes of mass transfer with application of
barodiffusion and DEA-technologies can be by th
e order greater than possibilities of traditional
technologies.
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