Convective drying of agricultural products. Effect of continuous and stepwise change in drying air temperature

被引：78

作者：

Chua, KJ ^{[1
]}

Mujumdar, AS ^{[1
]}

Hawlader, MNA ^{[1
]}

Chou, SK ^{[1
]}

Ho, JC ^{[1
]}

机构：

[1] Natl Univ Singapore, Dept Mech & Prod Engn, Singapore, Singapore

来源：

DRYING TECHNOLOGY | 2001年 / 19卷 / 08期

关键词：

temperature profile; color parameters; heat pump dryer; banana samples;

D O I：

10.1081/DRT-100107282

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 degreesC was 5 degreesC. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.

引用

页码：1949 / 1960

页数：12

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