Email this article The use of combined convection-microwave processing line for drying fruits and vegetables
- Authors: Korolev A.A1, Prokopenko A.V2
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Affiliations:
- All-Russian Research Institute of Conservation Technology - Branch of the Federal State Budget Scientific Institution «Federal Scientific Center for Food Systems named after Valeriy M. Gorbatov» of RAS, Research Institute of Food Concentrate Industry and Special Food Technology - Branch of the Federal State Budgetary Institution for Nutrition and Biotechnology
- All-Russian Research Institute of Conservation Technology - Branch of the Federal State Budget Scientific Institution «Federal Scientific Center for Food Systems named after Valeriy M. Gorbatov» of RAS
- Issue: Vol 86, No 4 (2019)
- Pages: 85-90
- Section: Articles
- URL: https://journals.rcsi.science/0321-4443/article/view/66674
- DOI: https://doi.org/10.31992/0321-4443-2019-4-85-90
- ID: 66674
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Abstract
The article presents the experience of operating microwave drying plants, which are used in the technology of processing agricultural raw materials. The technological solutions for the development and use of microwave conveyor drying plants for drying plant materials were proposed. The obtained parameters of energy consumption and dynamics of the drying process allowed to determine close to the optimal transition boundary of the energy supply. The optimum value of transient humidity (at the boundary of the microwave and convective modules) is determined to be in the range from 28 to 35 %. The use of the combined energy supply method in drying technologies for fruits and vegetables allows to reduce the energy consumption of the process by 20-30 %. The examples of successful implementation of the proposed drying method in the food industry are given.
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##article.viewOnOriginalSite##About the authors
A. A Korolev
All-Russian Research Institute of Conservation Technology - Branch of the Federal State Budget Scientific Institution «Federal Scientific Center for Food Systems named after Valeriy M. Gorbatov» of RAS, Research Institute of Food Concentrate Industry and Special Food Technology - Branch of the Federal State Budgetary Institution for Nutrition and Biotechnology
Email: process@vniitek.ru, gnuniippspt@gmail.com
Vidnoe, Russia
A. V Prokopenko
All-Russian Research Institute of Conservation Technology - Branch of the Federal State Budget Scientific Institution «Federal Scientific Center for Food Systems named after Valeriy M. Gorbatov» of RAS
Email: process@vniitek.ru
Vidnoe, Russia
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