Abstract
For the last decade, humanity has been relying on healthy nutrition in the world. The essence of nutrition is the prolongation of a healthy life. One of these useful products is quince. It is characterized by a valuable nutrient and chemical composition. One of the key issues in science is the preservation of a useful product. This method is drying. In our work, convective drying of quince slices is considered. Establishing the kinetic characteristics of the process will allow them to be varied in order to improve the results, namely the quality of the dried sample. The aim of the research is to develop objective regime parameters for drying quince beds 1.5-5 mm thick. We have determined the main kinetic characteristics of the convective drying of quince. Curves of the water removal rate are designed. During the experiments, the technological parameters that could affect the drying quality were varied. As a result of the analysis of the main drying parameters, the nuances of removing moisture from quince samples were determined. As a result of the experiments, an expedient system for drying quince slices with a thickness of 1.5-5 mm was established. Two periods of moisture removal of quince slices have been established. The optimal time is 8-10 hours. The final moisture content of the dried sample was not more than 23%, which meets the typical requirements for dried fruits. The recommended drying agent speed is 3 m/s.