INTENSIFICATION OF HEAT AND MASS TRANSFER DURING THE CONVECTIVE DRYING OF APPLE TO LOW FINAL MOISTURE

Abstract

A new form of dried products for Ukrainian consumers is fruit and vegetable chips. Fruit or vegetable chips are thin lamina of fruits or vegetables obtained without frying. Fruit or vegetable chips obtained by drying to low residual moisture. Their characteristic is the lack in the composition of cholesterol, carcinogens and more. The purpose of the work is to intensify the heat and mass transfer during convective drying of apples while creating energy efficient heat production technology for chips. The article also analyzes various methods of preliminary processing of raw materials before drying (steam treatment, treatment in solutions of citric acid and sugar syrup). The paper presents the calculation of the duration of drying of apples by the method of Krasnikov V. The values