Investigation of infrared drying of carrot chips

Abstract

The work investigates the process of making chips from carrot root crops. Now fruit and vegetable chips are very popular due to their high concentration of nutrients which significantly increases the calorie content, biological value and assimilation of the product. The lowered moisture content provides the chips with good preservation of concentrates for a long time. Experimental studies were carried out on an experimental infrared drying plant, developed by the staff of the Department of Power Supply and Heat Power Engineering of Irkutsk State Agrarian University. Drying of carrots was carried out in an oscillating mode "heating-cooling"which allows intensifying the drying process and shortening its duration. Recording results on the change in weight and size of carrot slices along the length was carried out every ten minutes. Based on the data taken it was done graphs of the relative mass dependence from the time of infrared drying and we presented the results of studies on the shrinkage of chips.