Consumption of thermal energy and quality of drying of stone fruits
2006
Zivkovic, M.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Kosi, F.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Radojevic, R.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Komnenic, V.,PKB INI Agroekonomik, Padinska Skela (Serbia)
The advancement of technical and technological systems of the process of drying of stone fruits and constant improvement in the specific field do not diminish ongoing problems. Both practical and theoretic discoveries in the field of drying of stone fruits have been recently predominantly directed both towards the aspect of energy and the quality of the obtained products. The paper includes electric technical measurements of technological parameters relevant for the consumption of thermal energy within the process of drying of stone fruits. Temperature and air humidity at drying, drying speed and specific consumption of energy were primarily measured. Soluble solids content, the total and direct invert, sucrose and the total acids were recorded as quality parameters. Obtained results suggest that technical parameters of the system, primarily energetical part of the system, play key role in the energy consumption, besides the drying regime, type and method of preparation of the material.
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