RESEARCH OF PLUM DRYING PROCESS

Nurlan Kurmanov (), Azret Shingissov (), Gulzhan Kantureyeva (), Zeinep Nurseitova (), Baurzhan Tolysbaev () and Gulzhanat Shingisova ()
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Nurlan Kurmanov: Kazakh University of Economics, Finance and International Trade
Azret Shingissov: M. Auezov South Kazakhstan State University, Shymkent
Gulzhan Kantureyeva: M. Auezov South Kazakhstan State University, Shymkent
Zeinep Nurseitova: M. Auezov South Kazakhstan State University, Shymkent
Baurzhan Tolysbaev: L.N. Gumilyov Eurasian National University, Astana
Gulzhanat Shingisova: L.N. Gumilyov Eurasian National University, Astana

CBU International Conference Proceedings, 2015, vol. 3, issue 0, 494-5

Abstract: In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product than the conventional approach.

Keywords: DryingMoisture Content; Moisture Evaporation; Dried Plum; Ascorbic Acid (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:aad:iseicj:v:3:y:2015:i:0:p:494-5

DOI: 10.12955/cbup.v3.643

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