EXPERIMENTAL RESEARCH ON DEHYDRATION OF SOME SPECIES AND VARIETIES OF FRUITS AND VEGETABLES
A good tradition has been formed among Romanians regarding the preservation by drying of some important vegetables and fruits, such as plums, apples, bean pods, mushrooms, carrots, etc. In the peasant households the drying was done naturally, using solar heat, so that the conservation costs were quite low. The transition to the elimination of surplus water from vegetables and fruits by controlled dehydration, in high-capacity technical equipment, has proved beneficial for the possibility of storing and using products thus preserved for long periods, especially in winter and spring, when fresh products are rarer and more expensive even when the human body needs more of their contents. Technologies for preserving plant products by dehydration must be constantly improved in order to increase the quality of products, reduce nutrient losses, increase the safety and efficiency of technical equipment, etc. The experiments aimed at clearly defining the stages of dehydration technologies, with convective dryer, respectively in microwave controlled regime, of some species and varieties of fruits and vegetables, in order to eliminate the chemical processes of inactivation of oxidative enzymes and the application of strict green treatments.