The workshop covered the most important areas in the design and operation of a drying system. These are: drying requirements, consumer acceptance, heat and mass transfer, and heat sources. Within drying requirements, the need for drying the product is discussed as well as drying times and rates, sample preparation, quality changes during drying, rehydration problems, and problems with storage of the dried product. The section on consumer acceptance includes the effects of drying on the nutritive value of food, the introduction of a dried food to the consumer market, and how consumers provide valuable information to scientists to help in improving a process or product. The theory and design of a drying chamber and process control are explained under heat and mass transfer and an operational, full-scale drying system is examined. Finally, under heat sources, a number of examples are given in the use of the sun, petroleum products, agriculture wastes, and wood as heat sources for a drying process.
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出版者
IDRC
页码
En. ed. 104 p.; Fr. ed. 110 p.
其它主题
Comportement des consommateurs; Qualite; Sechage; Legume deshydrate; Poisson seche; Valor nutritivo/ frutas secas; Preferencia de alimentos; Metodos; Preference alimentaire; Valeur nutritive/ fruit seche; Produit seche; Cafe
语言
法语, 英语
注释
Summaries (En, Fr); *IDRC also on microfiche. IDRC--195f
ISBN
0-88936-377-3
类型
Conference; Summary
粮农组织大会
Workshop on Food Drying, Edmonton (Canada), 6-9 Jul 1981
团体作者
International Development Research Centre, Ottawa (Canada); Alberta Dept. of Agriculture, Edmonton (Canada)
1989-08-15
2026-02-03
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