Studies of berry drying process in infrared film dryer
2017
Aboltins, A., Latvia Univ. of Agriculture, Jelgava (Latvia) | Palabinskis, J., Latvia Univ. of Agriculture, Jelgava (Latvia) | Vartukapteinis, K., Latvia Univ. of Agriculture, Jelgava (Latvia)
The research work analysed the two fresh berries (strawberry and pumpkin samples) drying process in the infrared film dryer. Infrared drying takes place at low temperatures (up to 40 ºC) and it helps keep the maximum product quality and natural colour. The product moisture removal depends on the location of the products in IR dryer (distance from the infrared source – film) and product location at the air inlet and outlet. Strawberries drying experimental data show that the most rapid moisture removal is observed in the samples on the top and bottom shelf, which is about 15-20 % higher than in the samples on the middle shelf. Moisture removal from pumpkin samples on the middle shelf is approx. 30 % slower than from the samples on the upper and lower shelf. This could be explained by the IR direct impact on the samples placed on the top and bottom shelves. Using the experimental data and multivariate analysis it has been found that the product moisture removal depends on its placement (distance from the heating film and the air inlet, outlet) and the drying time.
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