Vegetable Drying in Two Novel Food Dryers.

Abstract

The parameters that affect the drying of vegetables--peas, green beans and carrots--in a centrifugal fluidized bed dryer (CB) and a ball dryer (BD) were studied. For the CB those parameters were temperature of the drying air, air speed and rotational speed of the drying changer. For the BD, the parameters were rotational speed of the drying balls, temperature of the drying chamber, feed rate to the chamber. For the CB the only parameter that significantly affected the drying rate was the air temperature. For the BD both temperature of the drying chamber and the rotational speed of the drying balls were significant. The vegetables were also dried in a microwave-augmented freeze dryer (MW). All the dried vegetables were rehydrated and then compared to a frozen, undried sample for color and textural differences.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1994
Accession Number
ADA288836

Entities

People

  • Christopher L Rees
  • Josseph Cohen
  • Linnea Hallberg
  • Tom C. Yung

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Cyber

DTIC Thesaurus Topics

  • Abstracts
  • Air Flow
  • Air Temperature
  • Analysis Of Variance
  • Beds (Process Engineering)
  • Chemical Industry
  • Computational Fluid Dynamics
  • Experimental Data
  • Flow Rate
  • Food
  • Freeze Drying
  • Hypervelocity Flow
  • Measurement
  • Microwaves
  • Moisture Content
  • Schematic Diagrams
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Agricultural Chemistry/Soil Science
  • Analytical Chemistry
  • Combustion and Flow Dynamics.