Experimental research of the low-temperature drying process of tomato
Abstract
Abstract The scientific research presents the results of studies aimed at studying the patterns of tomato drying, the change in moisture released per unit time over the entire surface of the raw material and the change in temperature in the product layers, as well as the dependence of the mass of the product per unit surface on the drying speed. Wavelength ranges with a high level of liquid absorption during tomato drying were experimentally determined. It has been established that the acceleration of the movement of liquid drops in a capillary-porous structure in the direction from the inner layer to the surface is carried out by creating the appropriate temperature and pressure in the inner layer of the product. The isotherms of desorption and sorption of tomato raw materials during the drying process are given.