Effect of cutting fruits and vegetables on the process of drying by forced convection. Pt. 2. Drying of apples
1997
Kaleta, A. | Gornicki, K. | Sobiech, S. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Procesow Rolniczych)
In laboratory experiments the apples cut into segments (quarters, sixths, eights), cubes of 4, 8, 12 mm side and sliced 4, 8, 12 mm thick were dried in layers 12, 24, 36 mm deep by forced convection at the temperature 60 deg C and air flow velocity 1 m/s. Following relationships were determined: time dependent apple moisture content, drying rate versus moisture content and time. The relationships were compared in respect of various form, particle size and layer thickness
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