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In this article, a prototype for drying the surface of 3 selected fruits (mangoes, pears and apples) through the application of air with a certain time, preserving their useful life and without damaging their physical and nutritional properties of those fruits, since with this the use of microorganisms that need a certain humidity to survive. For the application of air, three high-powered centrifugal fans were used, capable of minimizing the surface humidity of these fruits, in the same way they are helped by mechanisms that allow the rotation of the fruits to expose the entire surface. In addition, all the experimental results obtained by subjecting the aforementioned fruits to this drying prototype will be exhibited, evidencing the appearance of fungi on the surface of the fruits with respect to time, all the information was recorded in log books guided and theorized by professionals.