Naslov
Rehydration Ratio of Fluid Bed Dried Vegetables

Autori
Bobić, Zoran ; Bauman, Ingrid ; Ćurić, Duška

Izvornik
Sadhana-Academy Proceedings in Engineering Sciences (0256-2499) 27 (2002), 3; 365-374

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
drying; fluidisation; vegetables

Sažetak
Fluid-bed drying of vegetable pieces has been investigated. The vegetables used have been potatoes, parsley roots, celery roots and carrots of various dimensions. Starting water content was: potatoes 78%, parsley roots 85.1%, celery roots 93.6%, and carrots 88.6%. Temperatures of fluidisation have varied from 60degrees to 100degreesC at velocities of 0.71 ms(-1). The goal has been to obtain dry vegetables with 6% to 10% water content and of good rehydration quality. Experimental data (bed height, gas temperature and velocity, pressure drop over the bed, drying time) have been measured and relevant values have been calculated. The results have shown that drying of vegetables in a fluidized bed produces dry vegetable pieces of excellent quality in a much shorter time than in continuous belt-dryers which are generally used.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA