SCIENTIFIC TECHNOLOGY OF CONVECTIVE DRYING OF PLUM FRUITS

This article presents a comprehensive scientific analysis of the technology of convective drying of plum (Prunus domestica L.) fruits. Convective drying is considered one of the most widely used and economically feasible dehydration methods in the agro-processing industry due to its relative simplicity, scalability, and adaptability to various climatic and production conditions. The study focuses on the physicochemical, thermodynamic, and kinetic principles underlying convective drying, with particular emphasis on moisture migration mechanisms, heat and mass transfer phenomena, quality preservation, and energy efficiency. The relevance of convective drying technology for extending the shelf life of plums, reducing post-harvest losses, and producing high-value dried products is critically evaluated. Existing challenges in conventional drying practices are identified, and scientifically grounded solutions are proposed. The article provides methodological approaches, analytical discussion, and practical recommendations aimed at optimizing drying parameters to ensure high nutritional, sensory, and technological quality of dried plum products.