Effect of a tempering period on drying of carrot in a vibro-fluidized bed

被引：16

作者：

Pan, YK

Wu, H

Li, ZY

Mujumdar, AS

Kudra, T

机构：

[1] MCGILL UNIV,DEPT CHEM ENGN,MONTREAL,PQ H3A 2T5,CANADA

[2] CANADA CTR MINERAL & ENERGY TECHNOL,ENERGY DIVERSIFICAT RES LAB,VARENNES,PQ,CANADA

来源：

DRYING TECHNOLOGY | 1997年 / 15卷 / 6-8期

关键词：

critical moisture content; drying kinetics; drying intensity; tempering; vegetables;

D O I：

10.1080/07373939708917348

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Drying of diced carrot in a vibrofluidized bed was studied experimentally for various air temperatures, bed heights and size of the cubes. Effect of a tempering period that may be implemented into a drying cycle was examined with respect to drying kinetics and energy consumption. Although two stage drying with a tempering period increases the overall drying time, it shortens the drying time in a VFB dryer thus reduces energy consumption.

引用

页码：2037 / 2043

页数：7

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