THE UNIFORMITY OF INFRARED DRYING PROCESS OF PLANT RAW MATERIALS RESEARCHING IN A TIERED RACK DEVICE
This research is about the uniformity of the process of infrared drying of apples in a multi-tier cabinet unit for single-channel and two-channel control of the thermal mode of drying. It presents the results of the determination of the moisture content of the raw material and the preservation of vitamin C during the drying process, as well as data on the preservation of vitamin C in dried apples during storage. The result is that infrared drying of apples allows to keep 50-70 % of the initial content of vitamin C in the dried product. The two-channel control of the drying process provides a higher uniformity of the drying process and, as a result, an increased content of vitamin C in the dried product. Infrared drying of apples in a multi-tiered device and the subsequent storage of the dried product for 4 months in a paper container in a dry cool room ensures that at least 40% of the original content of vitamin C is preserved in the product.