Cinetica procesului de uscare a tescovinei din fructele de mere prin metoda convectivă

Abstract

One of the main tasks of the reuse of agro-industrial products is the extraction of biologically active substances and their widespread use in various industries. Apple pomace is a homogeneous mass made up of the remains of apple fruit (peel, pulp, and seeds), everything that remains from the apple after squeezing the juice. This mass has a light brown color with an apple smell, with acidity - 3.5-3.7 g/100 g malic acid and moisture - 70-85%, being rich in insoluble sugars (cellulose, hemicellulose, lignin, pectin, etc.), biologically active compounds (polyphenols, carotenoids, tannins, vitamins), organic acids and mineral substances (P, Ca, Mg and Fe). An important step for long-term preservation of all biologically active substances of apple pomace is choosing the correct preservation method. The aim of the research was to study the kinetics of the drying process of apple pomace at different temperatures of the thermal agent.