Theoretic substantiation and apparatus design for the energy-saving method during candied fruits drying.

: 148-154
Lviv Polytechnic National University
Hetman Petro Sahaidachnyi National Army Academy

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. Equipment for the implementation of the energy-saving method of drying candied fruit is calculated.

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