Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

The design of a thermal-radiation single-drum roll dryer with combined method heat supply, application and cutting the dried layer raw materials was developed. allows obtaining powder fraction semi-finished product solids content 3...5 %. Such solution will make it possible to obtain high-quality due low-temperature drying.
 effective viscosity studied pastes produced by blending apple, sea buckthorn, black chokeberry, beet pumpkin purees determined. Adding different percentages apple paste increases 9...18 According results organoleptic evaluation, sample following composition turned out be best: – 30 %, buckthorn 20 chokeberry 15 % drying time blended 45 at temperature 65 °C thicknesses working surface (8, 6 4 mm) is 75, 60 56 min, respectively.
 All samples have reddish-purple color wavelength 610.5...614.5 nm tone purity 66.5...78.8 495...615.3 34.3...34.8 from bluish-red bluish-purple. brightness after decreases within 3...4 obtained change values confirm possibility using improved vegetable products fraction. experimental data useful in calculations testing developed order its maximum efficiency