THEORETICAL STUDIES DRYING WAYS FRUITS AND VEGETABLES


  • T. Tarasenko Kharkiv State University of Food Technology and Trade
  • V. Yevlash Kharkiv State University of Food Technology and Trade
  • O. Nyemirich National University of Food Technologies
  • O. Vasheka National University of Food Technologies
  • A. Gavrish National University of Food Technologies
  • O. Kravchenko National University of Food Technologies
Keywords: drying, benefits, graphics of drying, methods, characterization, convective drying, conductive drying, a high frequency drying, infrared drying, freeze drying, drying mixed heat supply, cold spray drying

Abstract

Drying is the best way to obtain durable products at maximum maintaining their original quality without preservatives and food additives. Dried foods are promising raw material for schools restaurants, especially fast food type bistros and cafes. Consumers of these types of products are power structures, food concentrates production, a special contingent (geologists, athletes, astronauts) and others. Therefore, based on theoretical studies found benefits dry as much as possible remain properties of native plant material, highlights the essence of physical processes occurring during drying. It is shown that the intensity of drying depends on the physical and chemical properties of materials and driving force of the process. Promising methods of drying, in terms of maintaining the nutritional value, ensuring appropriate remedial properties of dried vegetables, fruit and power consumption is freeze drying with cryosurgery, drying mixed heat supply and cold spray drying.

 

Author Biographies

V. Yevlash, Kharkiv State University of Food Technology and Trade
Doctor of Technical Sciences, Professor
O. Nyemirich, National University of Food Technologies
Ph.D.
O. Vasheka, National University of Food Technologies
Ph.D.
A. Gavrish, National University of Food Technologies
Ph.D.

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Published
2015-03-07
How to Cite
Tarasenko, T., Yevlash, V., Nyemirich, O., Vasheka, O., Gavrish, A., & Kravchenko, O. (2015). THEORETICAL STUDIES DRYING WAYS FRUITS AND VEGETABLES. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(4), 148-157. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3267
Section
Technological ensuring of production, processing of products of animal origin