Research of Plum Drying Process

Abstract

Abstract:In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hotair dryer, SHS-80, at an air velocity of 0.65m s -1 and within the air temperature range of 45 -75 0 С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown that the proposed method of drying, yields a higher ascorbic acid content for the dried product than the conventional approach.UDC Classification: 664.8, DOI: http://dx