Substantiation for variables technological modes convective and microwave drying of apples

Abstract

Abstract The processes of dehydration and transformation of dry matter of apples are experimentally studied on the basis of differential thermal and thermogravimetric analysis. The kinetics of the process of apple thermolysis was investigated on the basis of differential thermal and thermogravimetric analysis. The thermoanalytical curves obtained by the method of non-isothermal kinetics were based on the experimental dependences of the change in the mass of the TGA sample, the rate of temperature change DTA, and the rate of change in the DTG mass. Differential thermal analysis was used to determine the thermal effect of the dehydration reaction. For apples in the temperature range of (376 ... 475) K, an endothermic effect is noted with an increase in temperature to (473 ... 495) K, a significant destruction of substances is noted. On the basis of the performed theoretical and experimental studies, it is proposed to use variable thermal effects during convective and microwave drying, as well as variable hydrodynamic regimes of a layer of dispersed material in the production of rapidly recovered dried apples.