RESEARCHING ON THE IMPACT LIMITS OF FRUITS DRYING METHODS IN A DRYING SYSTEM
Keywords:
Combination drying, microwave drying, infrared energy, vacuum pressure, hot air, drying kinetics, energy efficiency, food technology, bioactive matter, modeling, mass exchange, drying speed.Abstract
This in the article combinational drying technologies theoretical basics, practical their
use and efficiency analysis done. Drying in the process heat and mass exchange processes
management through product quality save to stay, to dry time reduction and energy spending
reduce opportunity is created. Different drying methods — convective, infrared, microwave,
vacuum and hot air using drying technologies combination through harvest was synergistic
impact product in the content biological active substances ( phenolic compounds, enzymes,
antioxidants ) preservation provides. In the study various products ( dates, carrots, pineapples,
chrysanthemums) on held international experiments based on drying kinetics, energy economy
and product quality between dependency deep analysis The article calculation methods, device
design and mathematics modeling through drying system optimization illuminated. Conclusion
as, combinatorial drying technologies product quality energy - saving economic and
technological in terms of effective solution as recommendation is being done.
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