The kinetics of the process of drying hot (80°C) and cold (20°C) candied pears were studied. The drying coefficient is found and an analytical dependence is derived for the drying time calculation. Experimental data of the change in the temperature of the thermal agent along with the height of the candied fruit layer was obtained.
An energy-saving scheme for the production of candied carrots has been developed. The developed scheme includes: washing of raw materials with 1% NaHCO3 solution, reduction of water consumption for blanching, reduction of syrup consumption for saturation of raw materials with sugar. A new drying technology is introduced: candied fruits are dried in a variable temperature mode, namely: in the initial stages with a heat agent at a temperature of 70 0C, at the final stage - with a heat agent at a temperature of 20 0C.
The process of saturation of sucrose particles of pumpkin fruits is considered. An experimental setup for saturation of fruit particles with sugar under conditions of intensive pneumatic mixing was developed. The kinetic dependences of the saturation of candied fruits and changes in the concentration of sugar syrup under various temperatures were obtained. The saturation conditions are compared for various ratios of «candied fruit: syrup». A mathematical generalization confirms the ratio “candied fruit: syrup” selected by the authors of the article.
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.