الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 145 |  |  |
| | | from | 145 | | |
Abstract
Vegetables and fruits are considered the most important sources of food for humans, and since they are seasonal and produced in some cases more than human need and this increase is susceptible to damage as a result of various factors, which is one of the most important water content of these products, so necessary to save this increase to be used in the off-season, drying is one of the widely used methods of fruits and vegetables preservation . the drying process known as moisture removal to the extent that it does not allow the growth of microorganisms, the drying process have a significant impact on the physical and mechanical properties of agricultural products, since the drying process that will lead to a change in the properties of products such as color and hardness, these properties are used to estimate the quality of the material dried food.
Therefore, the main objective of this research is to study the effect of some of the different drying systems on the properties of fruits and vegetables and its impact on some of the natural and the mechanical properties of some agricultural products(apple-okra).
To achieve the objective of this research study was conducted in agricultural engineering Department – Faculty of Agriculture- University of Menoufia during the year 2015.
The study included follows:
1) Use different systems for the drying process, such as:
a- Oven dryer under different levels of temperature (40,50,60,70,80 c0).
b- Direct solar dryer with solar collector.
c- Direct solar dryer without solar collector.
d- Indirect solar dryer with solar collector
e- Glass solar dryer without solar collector.
2) Drying two crops of fruits and vegetables (apples-okra).
3) Drying apple slices with different thickness (5,10,15,20mm) of various drying systems.
4) Drying okra pods treated with sodium carbonate 1% and untreated of various drying systems.
5) Study the behavior of drying curves for each of the apples and okra under different drying systems.
6) Study the effect of different drying systems on some physical and mechanical properties (color-firmness) for both apple slices and okra pods.