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Information × Registration Number 0217U004267, 0115U003286 , R & D reports Title 1. Innovation process development jf fruit and vegetable raw material drying and improvement of tecnologies produce social food on their basis popup.stage_title Head Malezhyk Ivan, Registration Date 27-01-2017 Organization National university of food technologies popup.description2 Presented by developing innovative ways of drying fruit and vegetable raw materials, designed and produced experimental drying installation, use of which will reduce energy costs and obtaining a product with high quality characteristics, kinetics and dynamics of drying seven commodities, established scientifically sound parameters of drying with providing process intensification and maximum preservation chemical composition.The optimal parameters of plant material drying were established, namely: the first period - in pulsed mode of heating-cooling by means of convective-thermoradiative energy supply with maintaining the temperature of 70-75 °C, the second (complete drying) - using convective method at temperature 40-45 °C. The advantage of this method is fast heating of raw materials, but without their overheating. It promotes the preservation of the original chemical composition of raw materials, accelerates the drying process by 1.5 times and enables reduction in energy consumption by 25-30 %. Product Description popup.authors Бандуренко Г.М. Бессараб О.С. Бондаренко К.В. Бурлака Т.Л. Дубковецький І.В. Левківська Т.М. Маслянко В.В. Моісеєв А.В. Писарєв М.Г. Стрельченко Л.М. Судак О.В. Шутюк В.В. popup.nrat_date 2020-04-02 Close