Research on melon cascade drying technology to improve food safety

Abstract The aim of the study is to study the process of cascade drying of melons. The prospects for the implementation of the melon drying process using IR convective heat supply are substantiated. Intensification of moisture transfer occurs due to pre-pulse IR treatment of high density power heat flow. The effect of heat flux emitted by IR lamps on the object of study was studied. Analyses have shown that in the proposed method, under the influence of IR rays, there is an intensive removal of moisture from the entire volume of the material. A decrease in air temperature leads to an increase in the duration of the drying process. And an increase in the density of the heat flux leads to overheating of the surface of the material layer.

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