Revealing the influence of ultrasonic processing on the kinetic parameters of convective and combined drying of raw apple materials

The object of research is the process convective and combined drying apple raw materials treated before dehydration in an ultrasonic bath. use pretreatment solves issue intensifying maintaining quality product. Sonication for 5 min reduces by 13.7 %, at 10 processing – 27.8 % compared to traditional drying. With increasing time 20 minutes, rate deteriorates. minutes under heating does not intensify process, within it efficiency moisture removal. When processed reach final content increased 17.2 23.4 control samples. Regardless time, there a decrease maximum temperature samples process. decreased 4.3 with 20-minute 8.6 12 without sonication. results are explained "sponge effect" caused vibrations phenomenon cavitation that occurs liquid during action field. peculiarity pre-sonication possibility heat carrier's temperature. this type energy supply will solve problem preserving finished product reducing material. reported here could be prerequisite practial design energy-efficient electrical system fruit vegetable materials.