Paper Title (use style: paper title)

Research of Mulberry Fruit Drying in a Convection-Infrared Drying Equipment
Abhijit Tarawade*¹, Doston Samandarov², Jasur Safarov³, Shakhnoza Sultanova^4
1Assistant Professor, Inha University in Tashkent, PhD student of Tashkent State Technical University, Tashkent
email: [e-mail]
² PhD., Tashkent State Technical University, Tashkent
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³ Professor, DSc., Tashkent State Technical University, Tashkent
email: [e-mail]
⁴ Professor, DSc., Tashkent State Technical University, Tashkent
email: [e-mail]

Abstract — This study investigated the effect of different combined convection-IR drying temperatures (65, 70 and 75 ℃) and infrared radiation power (230, 260 and 280 W) on the characteristics and quality of mulberry products. The results showed that the drying temperature had a greater influence on the drying rate than the infrared radiation power. In parallel, a mathematical model of the infrared convective drying process was investigated. Among these models it was concluded that the Page model is the most suitable for this process..
Keywords — mulberry fruit, infrared drying, microwave exposure, shade drying, sous-vide.

1. Introduction

Combined convection-infrared drying technology combines the advantages of both convection drying and infrared drying. Infrared radiation is applied intermittently during the drying process and convection drying is clean during the sous-vide phase, so that infrared radiation can be used to improve the drying efficiency and the convection cooling phase makes the product temperature not too high, thus avoiding thermal degradation problems. In addition, infrared radiation also has a sterilising effect during the drying of the material and is used in the drying and processing of some fruits and vegetables. In this section, the combined convection-infrared drying curve, effective moisture diffusion coefficient and activation energy of silk drying were studied in detail to investigate the effect of different temperatures and drying power on the combined convection-infrared drying characteristics and drying quality of mulberry; the drying curve was fitted to build a model of combined convection-infrared silk drying to provide a theoretical basis for its industrial application [1-3].