EFFICIENT TECHNOLOGICAL REGIMES FOR DEHYDRATION OF PEARS BY COMBINATION OF CONVECTION AND MICROWAVES

Victor POPESCU, Lacrimioara SENILA, Mihai BALAN, Mihai MELENCIUC, Vitali VIȘANU, Natalia ȚISLINSCAIA

Abstract


The aim of this work is to determine the efficient technological regimes for dehydration of pears by combining convection and microwaves. In order to achieve the proposed aim, an experimental dryer has been developed, which specifically applies the combined fruit treatment process. Pears in particular were selected as the object of the research, as these fruits are more sensitive than others to both the technological processing and storage processes, and their dehydration by currently used methods is less efficient. The main results of the carried out research, obtained by applying the crafted pears dehydration plant, are: increase of the process speed and quality of the processed fruit, reduction of electricity consumption and processing costs. The significance of the research’s results includes the solution to a number of pressing problems currently faced by companies specializing in fruit processing, in particular by significantly increasing the efficiency of the pear dehydration process, based on the establishment of optimal technological parameters and treatment regimes by combining convection and microwaves, with a predominant increase in productivity, energy efficiency, quality of final products and profitability.

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