Архив 26-27 мая, 2017 Педагогические науки DEVELOPMENT AND IMPROVEMENT OF GRAPE FROWN DRYING METHOD FOR GETTING NUTRITIONAL SUPPLEMENT
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Sedrakyan Ara M.
Armenian National Agrarian University
(Yerevan, Armenia)
Abstract. Among the surveys grape frown drying technology was studied. Particularly convective drying method was studied. As a result of the experiments, we concluded that it is more beneficial to implement the drying process at 800C with the air speed of 10.4 m / s. In order to achieve the highest energy savings, enrichment of grape frown with corn strach at the dose of 10-20% has been done, which has been provided the reduction of the drying process as well as the reduction of drying temperature to 550C and air movement speed to 2.6 m / s.
Keywords: grape frown, convective dryer, corn starch, buns, enzyme.