Determination of drying rate and moisture ratio of fig fruit (Ficus carica L) by thin layer hot air drying method

被引：0

作者：

Basavarai, M. ^{[1
]}

Prabhu, Kumar G. P. ^{[2
]}

Sathyanarayana, Reddy B. ^{[3
]}

机构：

[1] STJ Inst Technol, Dept Mech Engn, Ranebennur 581115, India

[2] Acharya Inst Technol, Bangalore 560090, Karnataka, India

[3] KRC Coll Hort, Arbhavi 591307, Gokak, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2008年 / 45卷 / 01期

关键词：

fig fruit; hot air drying; thin layer; drying rate;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The dehydration of fig fruit is normally done by sun drying. There is a concern about the safety of the end product. This can be overcome by hot air drying. Drying rate and moisture ratio of fig, fruit by thin layer hot air drying method were determined by drying at air temperatures of 55, 65 and 75 degrees C with dry air velocities of 1 and 1.5 m/sec. Data on sample mass, temperature and velocity of the dry air were recorded during each test and the rate of dehydration and quality were assed. Failing dehydration rate period was observed where drying air temperature has the greatest effect on the drying rates and air velocity had the least effect.

引用

页码：94 / 96

页数：3

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