The use of combined convection-microwave processing line for drying fruits and vegetables

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.

Keywords

SHF / vegetable raw materials / drying / dried vegetables / dried fruits / snacks

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RIGHTS & PERMISSIONS

Korolev A.A., Prokopenko A.V.