Comparison of Equipment for Drying Foods.

Abstract

This report deals with the comparison of equipment for drying peas. Dryers investigated were the ball dryer (BD), the centrifugal fluidized bed dryer (CF) and the microwave-augmented freeze dryer (MW). Peas dried in each unit were rehydrated and subjected to quality tests for color and texture. The MW gave the best quality peas. An economic comparison was also made. Calculation of fixed-capital, utility, operating and manufacturing costs were based on data from Sapakie and Renshaw (1984) and measurements made on the pilot scale equipment. The manufacturing costs of the CF peas were marginally less than that of the BD peas. The MW peas were about four times more expensive than the BD peas. A trade-off between quality and economics arises. Processing strategies to resolve this conflict are suggested. Operating conditions and equipment modifications are recommended for the pilot-scale equipment. -BKA

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1995
Accession Number
ADA290816

Entities

People

  • Arpan Mahorowala
  • Fred Colhoun
  • Joseph S. Cohen
  • Linnea Hallberg
  • Markus Langner

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Cyber
  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Air Flow
  • Air Temperature
  • Beds (Process Engineering)
  • Centrifugal Force
  • Diagrams
  • Economics
  • Energy
  • Energy Consumption
  • Engineering
  • Heat Energy
  • Heat Transfer
  • Load Monitoring
  • Manufacturing
  • Measurement
  • Moisture Content
  • Schematic Diagrams
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Agricultural Chemistry/Soil Science
  • Gender and Food Studies
  • Systems Analysis and Design