Drying Kinetics of Different Fruit Pomaces in a Heat Pump Dryer
2013
Brashlyanova, B., Forest Research Institute, BAS, Sofia (Bulgaria) | Petrova, T., Food Research and Development Institute, Plovdiv (Bulgaria) | Penov, N., University of Food Technology, Plovdiv (Bulgaria) | Karabadzhov, O., Food Research and Development Institute, Plovdiv (Bulgaria) | Katsharova, S., Food Research and Development Institute, Plovdiv (Bulgaria)
Apple, blueberry - wild and cultivated, raspberry, chokeberry, and morello pomaces are dried at temperature 45°С to equilibrium moisture content in a laboratory pilot heat pump dryer. The kinetics of drying process of the fruit pomaces is investigated. The studied pomaces except that of raspberry showed two drying periods: a constant-rate drying period and falling rate-drying period. The drying time is the longest in the cultivated blueberry pomace. Dried pomaces are raw material for use in functional foods with a defined content of bioactive substances and antioxidant activity.
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