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
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.