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IMPROVED METHOD OF DRYING CHERRIES

Innovation Type - method

Potential beneficiaries - food industry enterprises

SUMMARY/ SPECIAL CHARACTERISTICS

The invention refers to food industry and is applicable to cherry drying technology. It results in accelerating the cherry drying process and reducing the loss of vitamin C in the final product.
The common cherry drying methods are characterized by long drying period that leads to degradation of final product quality.
The present invention involves simultaneous cherry drying through convection and the pulse current drying in electromagnetic field until the final product humidity reaches 19%.

ADVANTAGES

  • Accelerates cherry drying process from 720 min to 156 min;
  • Saves energy as a result of reducing the drying time;
  • Reduces loss of vitamin C in final product;
  • Preserves vitamin C up to one year at a temperature of 10 - 120 C.

Current stage of development -

Desired collaboration - Marketing, cooperation, financial assistance

Invention Title: Method of Drying Cherries
Holder: Dicusar Galina, Lupasco Andrei, Mosanu Aliona, Lupu Olga, Tarlev Vasile, Chiaburu Vasile, Bernic Mircea
Authors: Dicusar Galina, Lupasco Andrei, Mosanu Aliona, Lupu Olga, Tarlev Vasile, Chiaburu Vasile, Bernic Mircea
Brevet: 2596
Priority date: 05.12.2003
Address: mun. Chisinau, bd. Moscovei 15/3, ap. 65
Contact telephone /373 22/ 43 86 67
Email: a_mosanu@yahoo.com


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