Drying Kinetics of Different Fruit Pomaces in a Heat Pump Dryer

B. BRUSHLYANOVA1, Т. PETROVA1, N. PENOV2, О. KARABADZHOV1 and S. KATSHAROVA1
1 Food Research and Development Institute, BG - 4003 Plovdiv, Bulgaria
2 University of Food Technologies, BG - 4002 Plovdiv, Bulgaria

Abstract

BRUSHLYANOVA, B., Т. PETROVA, N. PENOV, О. KARABADZHOV and S. KATSHAROVA, 2013. Drying kinetics of different fruit pomaces in a heat pump dryer. Bulg. J. Agric. Sci., 19: 780-782

 

Apple, blueberry (wild and cultivated), raspberry, chokeberry, and morello pomaces are dried at temperature 45°С to equilibrium moisture content in a laboratory pilot heat pump dryer. The kinetics of drying process of the fruit pomaces is investigated. The studied pomaces except that of raspberry showed two drying periods: a constant-rate drying period and falling rate-drying period. The drying time is the longest in the cultivated blueberry pomace. Dried pomaces are raw material for use in functional foods with a defined content of bioactive substances and antioxidant activity.

Key words: drying, kinetics, pomaces, fruit, heat pump
Abbreviationss: U – moisture content, Up – equilibrium moisture content, τ – drying time, N – drying rate at a first process period, K – drying coefficient, R2 – coefficient of determination

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