Veselovska T. Intensification of apple pomace drying and improvement of its industrial application processes

The thesis is dedicated to the study of physical and chemical properties and structural peculiarities of apple pomace as a drying subject, to experimental research of kinetic properties of apple pomace drying with electric radiant heating, and to develop the most efficient design of IR-dryer. Based on the results of experimental research, the most effective parameters of pomace drying with electric radiant heating were established (E=3660 W/m2; ? = 35 minutes) that intensify the process, resulting in higher amounts of processed secondary raw materials and lower power consumption. The following aspects were developed: production method of dried apple pomace; bread production method with addition of dried apple pomace powder; methods of production of various preserved foodstuffs containing apple pomace. The possibilities to use salt-preserved apple pomace in livestock feeding were studied. Key words: pomace, infrared radiation, moisture content, intensification, apple pomace powder, radiant heating oven.