RESEARCH OF PLUM DRYING PROCESS

  • Nurlan Kurmanov Kazakh University of Economics, Finance and International Trade
  • Azret Shingissov M. Auezov South Kazakhstan State University, Shymkent
  • Gulzhan Kantureyeva M. Auezov South Kazakhstan State University, Shymkent
  • Zeinep Nurseitova M. Auezov South Kazakhstan State University, Shymkent
  • Baurzhan Tolysbaev L.N. Gumilyov Eurasian National University, Astana
  • Gulzhanat Shingisova L.N. Gumilyov Eurasian National University, Astana
DOI: https://doi.org/10.12955/cbup.v3.643
Keywords: Drying, Moisture Content, Moisture Evaporation, Dried Plum, Ascorbic Acid

Abstract

In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study  assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product  than the conventional approach.

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Published
2015-09-19
Issue
Vol 3 (2015): CBU International Conference Proceedings 2015
Section
Natural Sciences and ICT
Copyright (c) 2015 Nurlan Kurmanov, Azret Shingissov, Gulzhan Kantureyeva, Zeinep Nurseitova, Baurzhan Tolysbaev, Gulzhanat Shingisova

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