Infrared drying with convection-vacuum technology for drying plant products
Abstract
Infrared drying with convection-vacuum technology for drying plant products
Incoming article date: 12.10.2021In this article, the object of study is the drying of plant products in a combined drying apparatus using infrared radiation, convection and reduced pressure. The process of drying products in the food industry is still relevant today in connection with the optimization of efficiency and reduction of energy consumption. In the presented experimental study, the following products are used: apples, bell peppers, bananas. The slice thickness varies from 5 to 10 mm. Observations show that, with optimal parameters and drying modes, the possibility of using the described drying installation is fully expedient.
Keywords: drying, infrared radiation, reduced pressure, convection, dried food, pilot plant