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The influence of pre-treatment on drying kinetics and shrinkage of prunes dried in constant and variable air temperatures

100%

Piotrowski D., Skrzyszewska E.

Annual Review of Agricultural Engineering

2006

tom 05

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Influence of blanching and convective drying conditions of parsley on process energy consumption

80%

Krzykowski A., Rudy S., Kozak P., Dziki D., Serwatka Z.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

2011

tom 11C

The aim of this study was to evaluate the influence of temperature (40, 50, 60, 70°C), flow velocity of the drying air (0,5 i 1 ms-1) and water blanching (3 min) on the specific energy during convective drying of parsley. The total process energy was also evaluated. The results showed that an increase of drying air temperature from 40 to 70 °C caused a decrease of the total process energy by about 43% (1 ms-1s) and 31% (0,5 ms-1) for non-blanching parsley, and about 52% (1 ms-1), and 42% (0,5 ms-1) for blanching material. For each drying temperature the total drying energy was lower in the case of the flow velocity 1.0 ms-1and decreased after blanching. The lowest average total drying energy (10.5 MJkg-1) was obtained for blanched parsley dried at the temperature of 70°C, and for the air flow velocity of 1.0 ms-1.

Ograniczanie wyników

1 Annual Review of Agricultural Engineering

1 Teka Komisji Motoryzacji i Energetyki Rolnictwa

1 Dziki D.

1 Kozak P.

1 Krzykowski A.

1 Piotrowski D.

1 Rudy S.

1 Serwatka Z.

1 Skrzyszewska E.

1 2011

1 2006

Wyniki wyszukiwania

The influence of pre-treatment on drying kinetics and shrinkage of prunes dried in constant and variable air temperatures

Influence of blanching and convective drying conditions of parsley on process energy consumption