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Reducing of Energetic Costs for Drying Process for Candied Pears Production

Volodymyr Atamanyuk1 atamanyuk [at] ukr.net
Iryna Huzova1
Nataliia Patrii1
  1. Department of Chemical Engineering, Lviv Polytechnic National University, Ukraine, Lviv, S. Bandery street 12
Abstract 

According to calculations of the heat balance were calculated amounts of energy accumulated by pears layer and energy required to evaporate moisture. It was determined that reduce of energy costs for candied fruits drying is achieved by final drying at ambient temperature.

Keywords 
candied pear
drying
temperature conditions
kinetics
heat balance
References 

[1] VN Atamanyuk, IA Huzova, NI Patrij (2016) Hydrodynamics sludge drying coffee. Chemical Industry of Ukraine - number 2 (133) - P. 12-17.

[2] V Atamanyuk, (2013) Scientific basis filtration drying dispersed materials. Doc. Sc. Science . Lviv, 2013. –340 p.

[3] Yan-Cheng Han, Said M. Easa. (2016) Superior cubic channel section and analytical solution of best hydraulic properties. Flow Measurement and Instrumentation, Volume 50, Pages 169-177.