INFLUENCE OF THE TECHNOLOGICAL PARAMETERS ON THE DRYING VELOCITY OF CRUMBLED FRUITS INFLUENCE DES PARAMÈTRES TECHNOLOGIQUES SUR LA VITESSE DE SÉCHAGE DES FRUITS ÉMIETTÉS
CRISTINA G. GRIGORAS*, LUCIAN GAVRILA UNIVERSITÉ DE BACĂU, DÉPARTEMENT DE GÉNIE CHIMIQUE ET ALIMENTAIRE, 157, CALEA MARASESTI, 600115 BACĂU, ROUMANIE *CORRESPONDING AUTHOR: CRISTINA_GRIGORAS_01@YAHOO.COM
The fruits represent one of the basic products from humanely nourishment. Rich in sugars, vitamins, minerals substances, these contain also a considerable amount of water (75 – 92%) which drives to the existence of the favorable conditions for the development of the microorganisms responsible for the fruits degradation. Among the methods most used-up in order to reduce the water content of fruits is the preservation through drying. Although the drying involves a big consumption of energy, therefore a big cost, there is a simple method for removing this disadvantage: to increase the drying velocity. This paper presents the influence of the technological parameters (temperature of the drying air, drying time, dimension of the particles exhibited to drying) on drying velocity.
