engleski

Time and speed of fruit drying on batch fluid-beds

Drying of particles (pieces) in a fluidized bed affords better quality of end products, especially for better product structure and its shorter reconstitution time. Fluid-bed drying of different fruit particles has been investigated. Starting water content varies from grape berries 81.5% and peach 87.7% to apricot 86.9%. The temperature of fluidization varies from 70 °C to 100 °C at air velocities from 0.98 m/s to 5.2 m/s. The product should be dried fruit with 10% to 14% of water content with good rehydration quality that varies from 8 to 20. Experimental data have been measured, relevant values have been calculated and a mathematical model introduced. The results have shown that drying of fruit in a fluidized bed produces dry fruit particles of improved quality in a much shorter time, with improved rehydration times and qualities, than in continuous belt-driers that are generally used.

dried fruit; fluidization; rehydration; exponential drying model

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