Burlaka, TatianaDubkovetskyy, IgorMalezhik, Ivan2018-07-032018-07-032016Burlaka, T. Kinetics of the drying process of cultivated mushrooms / T. Burlaka, I. Dubkovetskyi, I. Malezhyk // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. – P. 250.https://dspace.nuft.edu.ua/handle/123456789/27819In investigation of the drying process of cultivated mushrooms by known methods, it was established that none of the methods of drying can provide the minimum electric energy consumption for the preparation of the final product with high quality indices. That is why we proposed to combine two methods, namely, to use infrared rays in combination with convection under forced air circulation.культивовані грибикінетика сушінняінфрачервоне випромінюванняконвекціякультивируемые грибыкинетика сушкиинфракрасное излучениеконвекцияcultivated mushroomskinetics of dryinginfrared radiationconvectionкафедра процесів і апаратів харчових виробництвThesis