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Home >Food Processing: Techniques and Technology > Archive > Volume 14, Issue 3, 2009 > Research of some principal factors influencing the duration of apple drying
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Research of some principal factors influencing the duration of apple drying

Bauer EP. a
,
Stoletov VM. a
,
Vorobiyova NN. a
Affiliation
a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»
Copyright ©Bauer et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The influence of some principal factors on the rate and duration of apple drying has been investigated. The results of apple convection drying conducted in the experimental drying installation with the application of a heat pump and the closed circulation loop of the drying agent have been represented. The loading degree of the drying installation, the shape of apple cutting, temperature mode for the duration of apple drying have been established
Keywords
Apples, drying of apples, convection drying, heat pump, drying installation with the application of heat pumps
REFERENCES
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  3. Колобов, С.В. Технология, товароведение и экспертиза продуктов переработки плодов и овощей: учебное пособие. - М.: Издательско-торговая корпорация «Дашко и Кº», 2006. - 156 с
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Contents
Abstract
Keywords
References
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