Effect of the temperature at red beet lyophilization on energy consumption and quality of dried material
2000
Lis, H. | Lis, T. | Trocki, R. (Akademia Rolnicza, Lublin (Poland). Wydzial Techniki Rolniczej)
Lyophilizator plate temperature was adjusted in relation to the rate of red beet drying process according to following combinations: 20/75 deg, 40/75 deg, 60/-5/75 deg C. Energy consumption amounted 100, 86 and 83% at qualitative indices of dried material worsened in the range of 100, 94, 87%, respectively. Final internal temperature of dried product was 20, 40, 50 deg C what probably affected its differentiated quality. After 4 month vacuum storage the dried product of 12% moisture content showed almost unchanged qualitative features in comparison to its condition just after lyophilization
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