The Benefits of Incorporating Vegetables and Fruits Flours into Grain-Based Foods

A study of food losses (flours) from vegetables and fruits obtained from production of juices from purple carrot, purple yams and red apple was conducted. The vegetables and fruits are with very good quality and good price. They are dried in a heat pump dryer, at an initial temperature of 45 ° C and circulating air with an initial moisture content of 20% at constant (5.6 m/s) and variable speed, in a thin layer, with transversely oriented air flow relative to the product layer.