Kinetics Of Fruit Crops Drying With Instant Pressure Release

The article covers results of research of drying process of apricot fruits by the method of three-stage energy supply. The main stages of drying have been defined, including: pulsed infrared heating, instantaneous pressure impact, convective drying. Optimal technological parameters of energy supply in the process of drying apricot fruits at each stage have been developed. The choice of the method for the experimental determination of the drying speed by the parameters of the drying agent for the capillary-porous material is substantiated. The sequence of changes in moisture content in a given material under the influence of a three-stage energy supply is described. The conditions for drying fruits are established and the values of the drying speed in the first period for various methods of energy supply have been selected.