Theoretical Research regarding the Mass Balance Sheet of the Preservation of Berries through Drying/Dehydration

Abstract

This paper presents some theoretical aspects regarding the mass balance sheet of the technological process of preserving berries, which are some of the main products in human alimentation, by means of drying. They are rich in sugar, vitamins, mineral substances, but also with a high content of water (75-92%) which can lead to conditions favoring the development of microorganisms, responsible for their degradation. Starting from the main relation of the mass balance sheet from technical equipment for drying berries and following the drying/dehydrating process which leads to the reduction of the water content through convective evaporation with the help of hot air, the necessary amount of hot air in order to remove a precise quantity of humidity.