Thermo-gravometric studies of fruits and vegetables
Annotatsiya
The amount of fruits and vegetables produced in Uzbekistan not only meets the demands of the republic's citizens, but also exports its high-quality goods to other countries. The work displays the findings of the thermogravimetric examination and computation of the kinetic parameters of fruits (apricots and plums) and vegetables (carrots and potatoes). When studying the kinetics of the process, the Wahuski-Voboril and Erofeev models were used, and a calculation program was given. For the first period, corresponding to the stage of drying fruits and vegetables, the best accuracy of 7.8% is given by the Wahuski-Voboril model. For the second and subsequent periods of the thermal decomposition process, the Erofeev model gives the largest error of 5.9.