Analysis of the drying methods and evaluation of the quality of dried grape pomace

Abstract

Fruit, berries and vegetables are one of the main sources of vitamins, minerals, pectin, etc. The consumption of fruits and berries are seasonal in nature, so most of the year they are consumed in canned form. The disadvantage of the industrial processing of fruit (sterilization, pasteurization, drying) is the destruction and oxidation of vitamins, aromatic and other biologically active substances (BAS).To eliminate the above shortcomings need to be addressed the question of choice of rational method for drying of powders, from the fruit of raw materials, which should be on the basis of technical, technological, and economic indicators.The paper presents the results of a study of the drying process of grape pomace in the mass-transfer modules (MTM) with conductive heat supply, allowing to obtained a highly porous, fast recovery dried foods at high rates of efficiency and quality.Modules that differ in the arrangement and construction of the heater investigated in experiments: internal flat heater; inner tubular heater, the heater, which is located on the mass transfer surface.Influence the kinetics of moisture content and temperature on the quality of the dried product was studied. Relative loss of vitamin C in grape pomace determined experimentally and the effect on this indicator medium temperature and rate of drying agent. Empirical equation to calculate the BAS losses in the drying process in MTM with conductive heat supply has been proposed.The analysis and research results led to the recommendation efficient mode of mass transfer in the drying module with conductive heat supply, which ensures minimum loss of vitamin C in dried grape pomace at 3...8%.