Affiliation
a Kemerovo State University
b FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Korotkiy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
Convective drying in the fluidized layer is a promising method for canning of fruit raw materials into long-keeping products. The efficiency of this process depends on several parameters, one of which is air speed necessary for fluidization. This research aims at determining the allowable air speed in convection drying of sea buckthorn. The objects of the researches are the following sea-buckthorn varieties: «Olive», «Gift of Katun», «Chuyskaya», «the Gold Ear», «Panteleevskaya». Critical air speeds for fresh berry at various temperatures have been calculated. It is established that for sea-buckthorn the speed at the beginning of fluidization is 1,66- 2 m/s, and the speed at which ablation of a product is possible is 15,1÷18,1 m/s for different varieties at 50 - 80 °C. The change of the berry size in the course of convection drying is experimentally established. Dependences of critical air speeds during dehydration at air temperatures of 50-80 °Care defined. By research results, it is established that during convection drying of sea-buckthorn critical air speeds decrease on the average by 17÷28 % of initial value. Based on the conducted researches, the admissible range of air speeds during convection drying of sea-buckthornis recommended. Generally, guaranteed values of air speeds at which fluidization without product ablation at 50 - 80 °C will be observed are 3÷8 m/s for all studied sea-buckthorn varieties.
Keywords
Convection drying,
critical speeds,
fluidization,
sea-buckthorn
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