Optimization of Convective Drying of Apricots

The purpose of this study is to realize multi-criterial optimization of the parameters of apricot drying. The drying experiments were conducted at a temperature of T=50÷80°C and velocity of ν=0.5÷2m/s of the drying agent. The dependence of the modified Page model's parameters to the temperature and the velocity of the drying agent were obtained. The impact of the drying parameters on the quality indicators colour, β-carotene and vitamin С content in the dried apricots was studied. The optimal values of the drying parameters were determined applying different criteria: the quality of the final product, the quality of the final product and process duration, the quality of the final product and minimum energy consumption. The optimal values of the temperature and velocity of the drying agent according the criteria for the quality of the final product, the process duration and the energy consumption are T=63.5°C and ν=0.5m/s.