Study of influence of average diameter and rolling friction of hawthorn fruits on moisture content during drying process

Abstract The method and technology were developed to study the influence of an average diameter, mass rolling friction hawthorn fruits on moisture content during drying process. It was established that smoothed (Crataegus oxyacantha L.) have a large unevenness in diameters 11 mm - 21 weight 1.3 g up 4.2 g. diameter decreases from 16 12.5 with decrease 74.9 14%; coefficient surface working chamber increases 0.12 0.31 14%. results these studies can be used future when designing plants improving technology.