Optimum strategies for drying papaya glace'
1992
Somchat, Soponronnarit | Siva Achariyaviniya | Penpun Tasaso (King Mongkut's Institute of Technology Thonburi, Bangkok (Thailand). School of Energy and Materials)
A mathematical model for papaya glace' drying based on thermal equilbrium between the drying air and the product was developed. It predicted the drying rate with fair accuracy at an initial product moisture content of about 45 percent d.b. The effect of tempertaure on product quality was observed. The effects of temperature, air flow rate and fraction air recycles on drying time and energy consumption were also observed. The criteria for optimum drying of papya glace' in a cabinet dryer were product quality, drying time and energy consumption. Experimental and stimulated result showed that a drying temperature of 65 degrees C, a specific air flow rate of about 50 kg dry air/h-kg dry papaya glace' and about 0.8 of air recycled should be used.
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Эту запись предоставил Universiti Putra Malaysia
