ANALYSIS OF A CONVECTIVE DRYING PROCESS OF PLUMS

Autor/autori: PHD. STUD. ENG. MARIUS INGEAUA, PROF. PHD. ENG. TUDOR PRISECARU


Abstract: Fruits and vegetables play an important role in human nutrition providing vitamins, minerals, fibers and essential nutrients. In order to prolong the marketing of these products and ensure nutrients throughout the year, preservation by different methods of fruit and vegetables is necessary. Dehydration is one of the oldest forms of conservation of fruits and vegetables and is used in order to reduce both the water content of the product and thus the activity of microorganisms and their multiplication, and the mass and volume of products, the costs of packaging, storage and transport. This paper aims analyze a convective drying process of plums, in order to identify opportunities for process optimization through monitoring and controlling essential parameters like: temperature, relative humidity and air velocity, as well as automatic control algorithms of the dehydration process.

Keywords: fruits and vegetables, conservation, dehydration, plums

 

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