Machinery & Energetics

The results of study of the process of convection drying of physalis at constant temperature on laboratory drying unit are presented, which allows maintaining constant temperature in the working zone of drying. A rational mode of the convection drying process for physalis and optimal parameters of the rehydration process for reducing the use of dried products in the preparation of first and second courses with the maximum preservation of vitamins and nutrients have been developed. It is proved that the drying temperature positively affects the energy saving and the cost price of the finished product, however the appearance of the dried physalis is better preserved at low drying temperatures. Established rational drying temperatures of phyzalis fruits, which will ensure the reducing ability of dried fruits (for circles) drying temperature 70 °C, (for particles) 90 °C. In the article it is shown that with increasing temperature of drying physalis (circles) cells decrease in volume due to the release of moisture from the cell membrane, that is, the higher the temperature, the more moisture in the form of steam goes beyond the cells and the latter turn into a small tangle. The results of the studies can be approximated into the corresponding regression equations by means of which the moisture content of the raw material can be determined depending on the temperature and the duration of the process for both drying periods.

phyzalis, convective drying, reducing ability, temperature, drying period, moisture content