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Through‐circulation drying of vegetable materials. II. —suégr beet
Author(s) -
Mitchell T. J.,
Potts C. S.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090106
Subject(s) - air velocity , air temperature , water content , chemistry , relative humidity , humidity , moisture , sugar beet , sugar , food science , horticulture , meteorology , geography , physics , geology , biology , geotechnical engineering , organic chemistry , mechanics
The rate of drying of single layers of sugar beet cossettes has been found to vary markedly with temperature of the drying air from 140 to 220° F, and to increase slightly with a fourfold increase of air velocity, while humidity changes have little effect. The rate of drying is proportional to the total moisture content of the cossettes. A method of predicting the rate of drying of cossettes in beds up to 9 in. deep is given, for air velocities in the range 6–21 lb./sq. ft./min., for temperatures of 140 to 220° F, and humidities up to 40% R.H. The accuracy of the method is shown to be within +‐15%. Observations have also been made on the variation of internal temperature with change of moisture content and air temperature, and on the evidence of caramelization.