Particularities of Berries’ Dehydration by Convection

Abstract

This paper there are presented the theoretical bases and the technological process’s operations of berries’ dehydration by convection, obtained from Romania’s territory’s specific spontaneous flora. There are highlighted the qualitative requirements imposed on the final products, according to the Romanian and European legislation of this domain, as well as the operating principles of the technical equipment used for dehydration by convection of berries.