Abstract
This study examines the optimization of energy consumption in the combined melon drying process, which includes convective heating and infrared radiation. A mathematical model of heat and mass transfer based on the Fourier and Fick equations was developed to predict the dynamics of temperature and humidity. Experimental optimization allowed us to determine the optimal drying conditions: temperature 65°C, air humidity 60%, infrared radiation power (IR) 60% and an air flow velocity of 1.5 m/s. This unit provides an effective balance between drying speed, product quality and energy consumption, consuming only 1.12 kWh/kg of evaporated moisture. Compared with traditional convective drying, this method reduces drying time by 30-40% and energy consumption by 28%. The accuracy of the model is confirmed by the maximum deviation of 6.7% between the experimental data and the simulation results. Given the potential of this technique to increase energy efficiency while maintaining product quality, it is recommended for use in the food industry. In the course of future research, the modeling of mass transfer will be improved, the effect of air flow velocity will be evaluated, and the technology's application to other agricultural products will be expanded