Kinetics of drying kernels of apricot stones using a high-frequency current

Abstract

Application of a convective method and a combined method employing a high-frequency current alongside convection for drying kernels of apricot stones is experimentally studied. The drying rate, the drying rate constants, and the duration of the first and second periods are determined. The effect of a high-frequency electromagnetic field on the kinetics of the drying is analyzed.

Study of combined drying of lemon seeds and peel

“…Research activities aimed at increasing the efficiency of developing products for processing plant raw materials based on modern technologies are carried out by such influential and talented scientists in the field of energy-saving agriculture, devices for processing food and pharmaceutical products, and improved designs and the determination of optimal modes of the drying process carried out in it has been implemented and put into production [1,2,6,7]. In this case, it is necessary to develop a drying device that operates at low temperatures using electricity while preserving the chemical composition of fruits and vegetables, providing the ability to predict changes in temperature and humidity in the layers of dehydrated material, as well as to know the time required to determine the last values of the set temperature in order to reduce drying process.…”