Justification of progressive technology for drying vegetables and corn

Abstract

Today, from the industrial applications point of view, getting dry food products by infrared radiation is considered the most relevant and perspective. Such properties of any object as absorption and emission of radiation in the infrared spectrum give possibility to dry them at moderate temperatures and rapidly. This technology makes it possible to gain dry items with high shelf-life due to their resistance to microorganisms. Infrared drying of products reduces drying time several times. As a result, the quality of ready items is very high and in addition ecologically pure. Also the form of cutting of raw materials before drying has some influence on time of process. The objects of study were samples of vegetables and corn planted in the experimental plot Kainar Bulak (Shymkent).During the drying process, vegetables as carrot and beet which were broken in the form of shavings reached required moisture 12.30% and 11.50% accordingly in two and half hours. Samples in the form of cubes were dried to these numbers only in three hours. Additionally, performed experiments indicate that there is no need for preliminary heat treatment (blanching) of samples. Reducing the time and temperature of heat treatment for corn also gave positive results. Thus, drying chopped vegetables and corn for further use in the food industry using infrared radiation is promising and cost-effective.