DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF NEW FORM OF DRIED PRODUCT


  • Yu.F. Snezhkin Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
  • R.A. Shapar Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
  • N.N. Sorokovaya Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
  • E.V. Husarova Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, 2a, Zhelyabova str., Kiev, 03057, Ukraine
Keywords: fruit and vegetable chips, thermolabile materials, masstransfer, modes of multistage dehydration, the intensification of process

Abstract

Was generalized patterns of heat and masstransfer during drying established rational parameters in order to intensify the process and the development of technology production of fruit and vegetable chips.

References

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Published
2015-12-20
How to Cite
Snezhkin, Y., Shapar, R., Sorokovaya, N., & Husarova, E. (2015). DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF NEW FORM OF DRIED PRODUCT. Thermophysics and Thermal Power Engineering, 37(6), 29-37. https://doi.org/https://doi.org/10.31472/ihe.6.2015.04
Section
Theory and Practice of Drying