Огляд методів сушки плодоовочевої сировини

Abstract

У статті наведено огляд методів сушки плодоовочевої сировини, їх характеристика та обґрунтування. Запропоновано комбінований метод сушіння, а саме поєднання конвективного методу на початковій стадії сушки з НВЧ-методом. The article provides an overview of the methods of drying fruit and vegetable raw materials, their characteristics and justification. The results of analytical studies of scientific, technical and patent information on the technological problems of existing classical and innovative technologies for the production of high-quality products of plant origin are presented. It justifies the use of technologies for drying the required fruit and vegetable raw materials for different dehydration methods: natural drying, aeration, convection, drying in a fluidized bed of bulk product, infrared drying, microwave and vacuum or sublimation for the production of high-quality final product. Dryers for drying fruits and vegetables for the purpose of their long-term storage without loss of the quality of the finished product are considered. The parameters and modes of the process of drying fruit and vegetable raw materials are substantiated: the temperature and duration of time at certain stages of the stage. A combined drying method is proposed, namely a combination of the convective method at the initial stage of drying with the microwave method.