Research on the Drying Kinetics of Apricot Fruits in Convective and Convective-Microwave Drying Conditions

Abstract

The study results on drying kinetics of the apricot fruits in convective and convective-microwave conditions are introduced in the article. According to the results of investigations the duration of drying process in apricot fruits is reduced in 2.5 times in
case of applying the convective-microwave drying method. Thus, in order to provide uniform drying it is necessary, first, to dry the fruits up to 25 %-30 % moisture content in the convective drying plant and then to replace them into the microwave drying plant.