Theoretical model for fluid bed drying of cut celery

• Autorzy: Zaremba R. , Jaros M.

Warianty tytułu

PL

Teoretyczny model fluidyzacyjnego suszenia krajanki warzyw

• Języki publikacji: EN

Abstrakty

EN

Researches on process of drying of cut celery by means of fluidising were a result of seeking for new methods of drying, which allowed achieving dry vegetables of the best quality. At the same time use was made of a theoretical model of drying of cut vegetables in the first period and simplified model in the second period. Verifying those models and setting their area of use researches showed that interior exchange of mass and heat is the most important in the exchange of water in this process. Their dynamics depend on initial drying rate in the first period. New model of fluidised-bed drying was proposed and it was positively verified for cut of celery.

PL

Do modelowania procesu suszenia krajanki selera metodą fluidyzacji wykorzystano teoretyczny model suszenia krajanki warzyw w pierwszym okresie oraz model uproszczony drugiego okresu. Prowadząc empiryczną weryfikację tych modeli, wykazano, że o wymianie wody w tym procesie istotnie decydują warunki wewnętrznej wymiany ciepła i masy, ale ich dynamika zależy od początkowej szybkości suszenia. Nowy model fluidyzacyjnego suszenia krajanki selera zweryfikowano empirycznie.

Słowa kluczowe

EN

theoretical model; fluid bed drying; vegetable; celery; drying; fluidization drying; celery cut

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2[A]
• Opis fizyczny: p.211-214,fig.,ref.

Twórcy

autor

Zaremba R.

• Warsaw University of Life Sciences, Nowoursynowska 159c, 02-787 Warsaw, Poland

autor

Jaros M.

Bibliografia

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• 3. Pabis S., The initial stage of convection drying of vegetables and mushrooms and the effect of shrinkage. J. Agric. Eng. Res., 1999a, 72, 187-195.
• 4. Pabis S., Conception of theory convection drying of vegetables. 1999b, in: Convection Drying of Vegetables – Theory and Practice. (ed. S. Pabis). Polish Society of Agricultural Engineering, Cracow, pp. 9-31 (in Polish).
• 5. Pabis S., Jaros M., The first period of convection drying of vegetables and the effect of shape-dependent shrinkage. Biosystem Eng., 2002, 81, 201-211.
• 6. Strumiłło Cz., Foundations of drying theory and technology. 1983, WNT, Warsaw, pp. 43-58 (in Polish).
• 7. Zaremba R., Analysis of fluidisation drying of the celery roots cuted. 2004, PhD Thesis. Department of Production Management and Engineering, SGGW, Warsaw, pp. 64-80 (in Polish).
• 8. Zaremba R., Jaros M., Research process of fluidisation drying of the cut celery. Agric. Eng., 2002, 40, 51-57 (in Polish).