Theoretic substantiation and apparatus design for the energy-saving method during candied fruits drying.
The drying process of candied pears wasresearched. The process is a filtration of a heat agent in the direction of “perforated septum - candied fruit layer”. A kinetic drying curve, based on the differential equation of dynamics heat and mass transfer, was obtained and the heat balance of the process was calculated. The following was proved: the accumulated thermal energy in the lower layers of candied fruit is enough to dry the upper layers. The energy effect is calculated; it is obtained from the introduction of a new drying method.