Figure 12 - uploaded by Visanu Vitali
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SPRINGCREST peaches aspect dried using: thermal agent 2.0 m/s velocity and 60.0% relative humidity: a) 50°C; b) 60°C; c) 70°C; d) 80°C; e) 90°C temperature.
Source publication
This article deals with convective drying kinetics process of peaches that were collected in Republic of Moldova climatic area, namely SPRINGCREST, CARDINAL and REDHAVEN varieties. The kinetics study was performed for different temperatures: 50°C, 60°C, 70°C, 80°C, 90°C, for different drying agent velocities: 0.5 m/s-1, 1.0 m/s-1, 1.5 m/s-1, 2.0 m....
Contexts in source publication
Context 1
... a result of drying process kinetics study, dry product samples were obtained for different temperatures and speeds of the thermal agent, and different thickness of the rounds. Of particular interest is the external appearance of dried peaches at different temperatures, since drying, as a thermal process, may be accompanied by various unwanted effects such as sugar caramelization, browning polyphenols, etc. Figure 12 shows SPRINGCREST dry peach samples with a thickness of 3.0 . 10 -3 m, the drying being carried out by convection at different thermal agent temperatures at a speed of 2.0 m . ...
Context 2
... - 3 m, leads to an intensification of the process. However, temperatures above 60°C cause an acceleration of the undesirable sugar caramelization and browning phenomena, Figure 12. Therefore, for the convective drying of peaches, the temperature of 60°C with the speed of the heating agent 2.0 m . ...
