This article describes the use of intensive technologies in the drying of fruits in the project, including the use of vibration boiling to reduce the duration of the drying process and save raw material consumption for 1 ton of dried products by 0.5-2%. Also shows the organoleptic properties of dried plums in vibrating dryers proved to be superior to products obtained from tape-type dryers.
Great Russian Encyclopedia.
Rogacheva V. I. Handbook of the technologist of fruit and vegetable canning production. M.: Light and food industry, 2001.408 p.
Zagibalov AF, Zverkova AS, Titova AA, Flaumenbaum BL Technology of fruit and vegetable conservation and product quality control. M.: 2012.352 p.
Eliseeva L. G. Commodity research and examination of products of processing of fruits and vegetables: a textbook for universities / L. G. Eliseeva, T. N. Ivanova, O. V. Evdokimova. M.: Dashkov and Co, 2009.376 p.
GOST 5717-91 Glass jars for canned food. Technical conditions.
San. pin 42-123-4117-86 Sanitary rules. Conditions, storage periods.
URL: www. bookz.ru.