The objective of research was determination of the optimum heat treatment conditions before drying fruits and stage-wise dehydration modes. The optimal stage-wise regimes of apples drying in the production of fruit chips are presented in the article. The drying curves apples and organoleptic properties apple chips are analyzed. The obtained results were used in the development of energy-efficient technology for the production of fruit chips using the convection drying method, and the technical conditions were developed and approved. The developed technology increases the energy efficiency of the process by 15 %.
[1] Z. Guoying, “Method for making dehydrated apple chips”, CN. Patent 104305041A, January 28, 2015.
[2] W. Plocharski, D. Konopacka, ”Method of manufacturing diet chips of vegetables and fruits”, PL. Patent WO 2002074102, September 26, 2002.
[3] S.A. Arnaut, Z.V. Lovkis, “Method for the production of a food product from apples”, BLR. Patent 10964, August 30, 2008.
[4] G.V. Kalashnikov, Ye.V. Litvinov, “Method of production of fruit and vegetable chips”, RU. Patent 2520142, June 20, 2014.
[5] Yu. F. Snezhkin, O.O. Havin, et al. “Method for obtaining pectin-containing powder from plant raw materials”, UA. Patent 68312А, July 15, 2004.