Effect of cutting fruits and vegetables on the process of drying by forced convection. Pt. 1. Drying of apples
1997
Kaleta, A. | Gornicki, K. | Sobiech, S. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Procesow Rolniczych)
Drying of apples by forced convection at constant temperature (60 deg C) and airflow was investigated in laboratory. The apples were cut into quaters, sixths, eights, cubes and slices of various dimensions and dried in layers of different thickness. Following relationships were determined: time dependent changes of apple moisture content (dry basis), drying rate depending on the moisture content and time. The relationships plotted in form of curves were compared in respect of various apple particle form and dimensions and layer thickness
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