## 3 Results
### The Telegram Bot and Kinetics Calculation  
The Telegram bot is based on [PERSON]'s Telegram bot library \"FastBot\" [27; 28]. Differential air moisture was determined by calculating the difference between the output air moisture (d\({}_{\mathrm{out}}\)) and the input air moisture (d\({}_{\mathrm{inp}}\)) in equation:  
\[\mathrm{d}=\mathrm{d}_{\mathrm{out}}-\mathrm{d}_{\mathrm{inp}} \tag{1}\]  
Air moisture is determined using the air moisture equation [29]:  
\[\mathrm{d}=622\cdot\frac{\mathrm{H}\cdot\mathrm{P}_{\mathrm{s}}}{\mathrm{Fat} \mathrm{m}-\mathrm{H}\cdot\mathrm{P}_{\mathrm{s}}} \tag{2}\]  
where H represents relative humidity, P\({}_{\mathrm{s}}\) denotes partial vapor pressure, and P\({}_{\mathrm{atm}}\) is the atmospheric pressure. The partial vapor pressure P\({}_{\mathrm{s}}\) is determined using the Arden Buck equation [30; 31]:  
\[\mathrm{P}_{\mathrm{s}}(\Theta)\mathrm{=6.1121\cdot e^{(18.678-\frac{\Theta}{ 24.15})}\left(\frac{\Theta}{25.41+\Theta}\right)} \tag{3}\]  
By calculating differential air moisture as the difference between output air moisture, we effectively eliminate the influence of external air humidity variations on moisture loss measurements. This approach ensures that any changes in outside air humidity do not affect the accuracy of our moisture loss data, leading to more reliable and consistent results. A key challenge in analyzing moisture loss in convective dehydators is accurately determining the actual moisture loss during the measurement process. Typically, cumulative moisture loss is computed using the following formula:  
\[\mathrm{W(t)=\int\limits_{0}^{t}d(t)\cdot F_{air}(t)dt} \tag{4}\]  
where F\({}_{\mathrm{air}}\)(t) represents the airflow through the dehydrator. The airflow can be expressed as  
\[\mathrm{F}_{\mathrm{air}}\mathrm{(t)=S\cdot V_{air}(t)} \tag{5}\]  
where V\({}_{\mathrm{air}}\)(t) is the measured air velocity and S is the cross-sectional area at the velocity measurement point. It is important to note that this velocity differs from the speed at which hot air flows over the dehydrated samples. If we assume a constant airflow rate through the laboratory dehydrator, then Equation (4), considering Equation (5), can be rewritten as  
\[\mathrm{W(t)=S\cdot V_{air}\int\limits_{0}^{t}d(t)\ dt} \tag{6}\]  
Figure 4: Data acquisition system architecture. The assumption of a constant airflow rate is only partially valid due to the interaction between the dehydrated bread samples and the air. As moisture is removed, the flow area increases, reducing air resistance and potentially leading to a higher airflow rate by the end of the drying process. However, since the drying chamber trays are loosely filled with bread slices, this increase is considered negligible in this experiment. The total water loss of the dehydrated product can be determined by subtracting its final mass from the initial mass. If \(\mathrm{m_{0}}\) represents the mass of moisture (water) and \(\mathrm{m_{e}}\) denotes the mass of dry matter, the removed water mass \(\mathrm{\Delta m}\) is given by  
\[\mathrm{\Delta m=m_{0}-m_{e}} \tag{7}\]  
The total water loss at time T can be expressed as [32]  
\[\mathrm{W(t)=S\cdot V_{air}\int\limits_{0}^{T}d(t)\ dt} \tag{8}\]  
Equations (8) and (9) can be reformulated as  
\[\mathrm{\Delta m=W(t)=S\cdot V_{air}\int\limits_{0}^{T}d(t)\ dt} \tag{9}\]  
In Equation (9), the values for \(S\cdot V_{air}\) are not precisely defined.