ANALYSIS OF THE ACOUSTIC DRYING PROCESS OF FRUITS AND BERRIES

Abstract

This article analyzes the theoretical foundations of the drying process of fruits and berries, as well as the mechanisms of heat and mass transfer and current development trends in modern drying technologies. The effects of the drying process on product quality and shelf life are examined, along with the advantages and disadvantages of traditional and artificial drying methods.

The study highlights the prospects of acoustic energy-based drying, substantiating that this technology enhances drying efficiency by intensifying heat and mass transfer processes. In addition, based on a review of scientific literature, the physical and chemical principles of the drying process, forms of moisture bonding, and issues related to energy consumption are investigated.