Year: 2025
Type: conference-paper
Abstract: This study investigates the dehydration kinetics of halved plums under controlled conditions, focusing on the drying rate (Water Loss Speed, WLS) over time. Conducted at an average temperature of 55.4 ± 6.7 °C and air velocity of 3 m s-1, the experiment involved 823 g of plums in a mono-layer tray. The maximum WLS reached 7.83 g min-1 within the first 6 – 7 minutes, followed by a slower diffusion-controlled phase. Over a drying period of approximately 20 hours, 562 g of water was removed, reducing moisture content from 85% to 52.7%, with energy consumption measured at 8.81 kWh kg-1. Sensor technology played a critical role in ensuring uniform drying and quality retention.
DOI: 10.46793/sbt30.54mp
Authors: Marko Petković, Alexander Lukyanov, Nemanja Miletić, Danila Donskoy, Aleksandr Zhuravlev
Institutions: University of Kragujevac, Don State Technical University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4409085363