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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


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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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)