PL
Zmodyfikowano model I okresu suszenia poprzez wprowadzenie do jego struktury funkcji zmiany powierzchni trzonów i kapeluszy pieczarek, wynikających z analizy skurczu tych obiektów. Otrzymane modele zweryfikowano empirycznie. Stwierdzono zgodność ich przebiegu z wynikami eksperymentów naturalnych, prowadzonych w temperaturach 60, 70 i 81°C.
EN
Curvilinear character of moisture content (dry basis) changes in mushroom stems and caps eliminates possibility of using the model of constant drying rate to model the proces. The model was modified by including into its structure four functions describing the changes in mushroom surface, based on analysis of drying shrinkage of the objects. Obtained models were empirically verfied. It was found that the shapes of model curves are substantially different from measurement points only when drying the at temperature 52 and 41 C. This fact may suggest that the process is accompanied by mechanisms strange to the I period diying. In all cases the model curves were in agreement white the results of natural experimnets.