ДОСЛІДЖЕННЯ ВПЛИВУ РЕЖИМНИХ ПАРАМЕТРІВ ТА ФОРМИ МАТЕРІАЛУ ПРИ СУШІННІ ХУРМИ (DIOSPYROS KAKI L.)

• Datum: 2025
• Hauptverfasser: Petrova, Zh.O., Novikova, Yu.P
• Format: Artikel
• Sprache: Ukrainisch
• Veröffentlicht: Institute of Engineering Thermophysics of NAS of Ukraine 2025
• Online Zugang: https://ihe.nas.gov.ua/index.php/journal/article/view/648
• Назва журналу: Thermophysics and Thermal Power Engineering

Today, the world is trying to solve the problem of preserving biologically active components in the process of processing food raw materials using traditional drying methods. Drying is a complex and energy-intensive technological process. And in the future, the problem of reducing energy consumption for drying processes arises. Therefore, there is an urgent need to create and widely implement modern energy-efficient heat technologies that reduce energy consumption for drying processes and allow micro- and macroelements to be preserved in the dried product. Products containing sufficient amounts of micro- and macroelements beneficial to the human body can reduce the risk of chronic diseases and improve physical health and mental well-being. The most common biologically active substances are carotenoids, which are classified as antioxidants. Carotenoids have significant potential in the food, cosmetics and pharmaceutical industries. Carotenoids are a type of terpenoid pigment that are primarily responsible for the bright yellow, orange and red colours of fruits and flowers. Persimmon (Diospyros kaki L.) is a subtropical fruit that is a source of beta-carotene, vitamins A and E, ascorbic acid, rich in carbohydrates, tannins and phenolic compounds, is a good source of fibre, and also has powerful antioxidant properties. Convective drying is one of the best methods for drying carotene-containing materials such as persimmons, but it usually takes a long time, which should be reduced to better preserve functional properties. Therefore, the aim of this work is to study combined drying methods and material forms to reduce the duration. The work involved conducting drying studies on an experimental convective stand for persimmons. The results show that the shortest drying time is achieved at 100 °C for different forms, but this is accompanied by darkening of the material and deterioration of taste. The longest duration is at 65 ºC, which is 2.86 times longer than 100 ºC when drying cubes, 2.96 times longer when drying shavings, and 2.1 times longer when drying slices, but the bright colour and taste are preserved. The 100/65 ºC stepwise and 3800W/m2 +65 ºC combined drying modes intensify the process compared to 65 ºC by 1.92 and 1.63 times for cubes; by 1.75 and 1.82 times for shavings; 1.41 and 1.52 times for slices. Therefore, it is advisable to use combined or step drying modes to intensify the process. When comparing the shape of the material during drying, slices have the shortest drying time compared to others. At the same time, drying in slices is well suited for the production of chips, and shavings can be used in the production of functional powders.