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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

Issue:

SCSCC6, Volume IX, No. 1

Section:

Volume IX, No. 1 (2008)

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.

Keywords:

fruit, dried apples, moisture, dehydration, drying temperature, drying velocity.

Code [ID]:

CSCC6200809V01S01A0014 [0002064]

DOI:

Full paper:

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