Abstract
The experimental research results of the intensified convective process of drying of physalis at a constant temperature using the laboratory installation providing the set temperature modes of conducting the process in the set time interval on all working zones of drying had resulted. The process of convective drying was improved. The rehydration process’s rational parameters were substantiated for the use of dried products in the food industry to preserve vitamin composition and nutrients in the maximum amount. It was proved that the drying process’s temperature regimes significantly impact energy savings and the cost of the final product. It was established that the dried finished product (physalis) is better stored if drying is carried out at low temperatures. Rational parameters of the drying process of physalis fruits were experimentally established, at which the optimum regenerative capacity of drying temperature (for particles) is 90 °C, (for circles) is 70 °C. As a result of research, it was proved that with increasing temperature of drying physalis (circles), cells decrease in volume due to moisture release. The higher the temperature, the more steam is released, and the cells coagulate into a small ball. The corresponding regression equations approximate the experimental studies’ results. These equations allow setting the final product’s moisture content, which will depend on the temperature and duration of the process.
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Zheplinska, M., Mushtruk, M., Vasyliv, V., Slobodyanyuk, N., Boyko, Y. (2021). The Main Parameters of the Physalis Convection Drying Process. In: Ivanov, V., Pavlenko, I., Liaposhchenko, O., Machado, J., Edl, M. (eds) Advances in Design, Simulation and Manufacturing IV. DSMIE 2021. Lecture Notes in Mechanical Engineering. Springer, Cham. https://doi.org/10.1007/978-3-030-77823-1_31
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