Abstract
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.