JUSTIFICATION OF THE CHOICE OF STEP MODE MICROWAVE-CONVECTIVE DRYING OF PEARS
https://doi.org/10.20914/2310-1202-2013-4-11-13
Abstract
Analysis the kinetic regularities stationary regimes of microwave-convective drying pears and differential thermal analysis was performed. As a result of this combined rational mode of drying pears which was developed.
About the Author
V. D. Demyanov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
References
1. Ginsburg, A.S. Mass transfer and moisture exchange characteristics of foods [Text] / A.S. Ginsburg, I.M. Savina. M.: Legkaya & pischevaya promyshlennost, 1982. – 280 p.
2. Directory technologist food concentrates and vegetable drying production [Text] / V.N. Gulyaev, N.V. Dremina, Z.A. Katz et al. M.: Legkaya & pischevaya promyshlennost, 1984. 488 p.
Review
For citations:
Demyanov V.D. JUSTIFICATION OF THE CHOICE OF STEP MODE MICROWAVE-CONVECTIVE DRYING OF PEARS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):11-13. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-11-13
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