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Research Of Plum Drying Process

Author

Listed:
  • Nurlan Kurmanov

    (Kazakh University of Economics, Finance and International Trade)

  • Azret Shingissov

    (M. Auezov South Kazakhstan State University, Shymkent)

  • Gulzhan Kantureyeva

    (M. Auezov South Kazakhstan State University, Shymkent)

  • Zeinep Nurseitova

    (M. Auezov South Kazakhstan State University, Shymkent)

  • Baurzhan Tolysbaev

    (L.N. Gumilyov Eurasian National University, Astana)

  • Gulzhanat Shingisova

    (L.N. Gumilyov Eurasian National University, Astana)

Abstract

In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product than the conventional approach.

Suggested Citation

  • Nurlan Kurmanov & Azret Shingissov & Gulzhan Kantureyeva & Zeinep Nurseitova & Baurzhan Tolysbaev & Gulzhanat Shingisova, 2015. "Research Of Plum Drying Process," CBU International Conference Proceedings, ISE Research Institute, vol. 3(0), pages 494-495, September.
    • Handle: RePEc:aad:iseicj:v:3:y:2015:i:0:p:494-5
    DOI: 10.12955/cbup.v3.643
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