engleski

Influence of air flow velocity on kinetics of convection apple drying

The aim of this experiment was to investigate airflow velocity influence (0.64, 1.00, 1.50, 2.00, 2.50 and 2.75 m/s) on kinetics of convection drying of Jonagold apple. Drying was conducted in a convection tunnel drier "Tray Drier" at drying temperature of 60 °C using the rectangle-shaped (20x20x5 mm) apple samples. During the drying process temperature changes of dried samples were examined as well as relative humidity and temperature of drying air. Rehydratation was used as a parameter for the examination of dried samples quality. Kinetics was estimated by using exponential mathematical model. The results of estimation show correspondence with experimental results. It was concluded that with an increase of the air flow velocity there was an increase of heat transfer coefficient and with this to a higher warming of dried samples temperature, which brings to increase of drying rate.

drying; air flow velocity; rehydration; apple

nije evidentirano