Abstract
The deformation properties of soy okara at various moisture contents were studied using a Structurometer ST-2. The dependencies of absolute deformation, relative deformation, mechanical stress, and modulus of elasticity on moisture content in the samples were established. The absolute deformation varied from 4.33 mm at 28% moisture to 17.04 mm at 76%, while relative deformation ranged from 0.072 to 0.284 under the same conditions. The modulus of elasticity ranged from 6815 g/cm² at 28% moisture to 1729 g/cm² at 76%. It was shown that at a moisture content of 40-56%, an optimal combination of particle mechanical stability and heat transfer intensity is achieved, resulting in an 8-12% reduction in specific energy consumption and improved thermal stability. The obtained dependencies of absolute and relative deformation, mechanical stress, and modulus of elasticity make it possible to justify rational vortex drying modes, which are practically significant for thermal energy processes of food material dehydration. It was demonstrated that deformation characteristics are directly related to energy consumption during vortex drying, affecting the uniformity of heat and mass transfer and the efficiency of heat utilization. The obtained results can be used to calculate vortex drying parameters, reduce energy consumption in heat and mass transfer processes, and design energyefficient drying units.