THEORETICAL CONTRIBUTIONS TO THE REFINEMENT OF THE FOREST FRUITS PRESERVATION PROCESS THROUGH DEHYDRATION BY DRYING

Abstract

In this paperwork there are highlighted some aspects for determination of the dehydrated forest fruits’ quality, respectively dried with application on the blueberries crop, these being representative for the case of this excessively perishable category of fruits. The fruits drying method was initially used within the peasants’ homes for their own needs, and then it got extended at industrial level, having as a goal the meeting of the quantity and quality requirements for consumption. Dehydration is a perfected procedure for fruits drying, where the quality and quantity parameters the dehydrated products must meet impose the taking of certain special actions which allow the application on a large scale of the new technologies for fruits dehydration use. For this purpose, the industrial dryers have been built, which are continuously modernized, the classic technologies have been perfected and modern dehydration technologies have been designed.