Convective drying processes for plums using sensor technology
Аннотация
Purpose. This study aims to investigate the effects of convective drying on pitted plums using advanced sensor technology to monitor and optimize the drying kinetics.
Materials and methods. This study investigates convective drying processes applied to pitted plums utilizing advanced sensor technology to monitor and optimize convective drying kinetics. The average drying temperature was found 52.38 ± 9.45 °C throughout the drying process. A multidimensional 3D plate model (L1, L2, L3) was employed to analyze the drying behavior. The effective diffusivity (Deff = 3.5338 × 10-9 m2s-1), indicates efficient moisture transport within the plum tissue. The drying process lasted 62 hours, during which the plum samples underwent significant moisture reduction to about 50 %. Around 7.91 kWh of energy was needed to evaporate 1 kg of water from the plums over an estimated drying time.
Results. Around 7.91 kWh of energy was needed to evaporate 1 kg of water from the plums over an estimated drying time. These findings underscore the effectiveness of convective drying and sensor technology in understanding and optimizing drying kinetics for plums, paving the way for enhanced preservation and commercial processing strategies.
Conclusion. The study demonstrates the effectiveness of convective drying of seedless plums using advanced sensor technology for real-time monitoring and optimisation. This method produces high quality dried fruit with excellent preservation properties. Future scalability for industrial use can be explored and the sensor technology can be applied to other fruits and vegetables.
EDN: CAQBCN
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Литература
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Copyright (c) 2025 Alexander Lukyanov, Nemanja Miletić, Vladimir Filipović, Marko Petković, Danila Donskoy, Ilya Studennikov
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