ГАЗДЫ КЕПТІРУ ҚОНДЫРҒЫСЫМЕН ТИІМДІ ЖАҒДАЙДА ЖЕМІС-ЖИДЕКТЕРДІ КЕПТІРУ ӘДІСІ

Abstract

This study investigates the effect of heating temperature during gas drying of fruits on the moisture content of the final product. Gas drying is a promising preservation method that enables the production of dried fruits capable of supplying essential nutrients throughout the year. The detailed experiments in this article are aimed at determining the optimal fruit drying regimes. Standard methodologies in accordance with the current regulatory documents of Kazakhstan were used for experiment analysis. Schemes of convective fruit drying in southern Kazakhstan are proposed. According to the developed schemes, it was established that the heating temperature during drying has a significant effect on the quality of the final product. The analysis shows that increasing the heating temperature reduces the drying time. The maximum rate of change in the relative mass of the dried product within the specified time was determined. In addition, it was found that the maximum rate of moisture evaporation depends on temperature, size, and structure of the fresh raw material. A sensory evaluation of key quality indicators – taste, color, aroma, and texture – was conducted. The optimal characteristics of these indicators were determined. Extraction was carried out at a heating temperature of 50-65℃. Numerous experiments showed the necessity of recommending parameters for gas drying. For apricots, the gas drying temperature is 55-65℃; for plums, 60-65℃. These results may be useful in fruit and vegetable processing technology.