Effect of cutting fruits and vegetables on process of drying by forced convection. Pt. 2. Drying of red beets
1997
Kaleta, A. | Gornicki, K. | Przybylski, S. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Procesow Rolniczych)
Forced convection drying of red beets cut into slices, cubes and prisms of different dimensions was investigated under laboratory conditions at constant temperature (60 deg C) and airflow. Wet material was put in layers of different thickness. Following relationships were determined: time dependent moisture content (dry basis), drying rate depending on the moisture content and time. The results plotted in form of curves were compared in respect of form and size of particles and layer thickness. Substantial effects of either, beet particle size and layer thickness on their drying rate were observed
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