KINETICS OF DEHUMIDIFICATION АND DESTRUCTION OF VITAMIN C CONTENT DURING INFRARED DRYING OF FRUIT AND BERRIES IN A MULTI-TIERED DRIER UNIT

Abstract

The first-order model of chemical kinetics was applied for an analytical description of the destruction of vitamin C content during the infrared (IR) drying of plant materials. In this model, the authors used the Arrhenius equation to describe the temperature influence on the speed of the simulated processes. The coefficients of the model were determined by the experimental data for IR drying of raspberries and sliced apples. The authors found the relationship between the temperature of raw materials, the time of heat exposure and destruction of vitamin C in fruit and berries during IR drying. The study determined the requirements for maximum preservation of the native properties of raw materials during their drying in a multilevel drying machine. They include minimizing the contact of the raw material surface with an oxidizing environment; carrying out drying at a minimum temperature irregularity of raw materials and over a short time at the maximum permissible temperatures of raw materials under atmospheric pressure in the drier unit.