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Through‐circulation drying of vegetable materials. III. —carrots
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.2740090206
Subject(s) - humidity , air velocity , relative humidity , moisture , water content , particle (ecology) , layer (electronics) , particle size , circulation (fluid dynamics) , materials science , composite material , chemistry , meteorology , biology , mechanics , physics , geology , geotechnical engineering , ecology
The drying of carrots has been investigated in single‐layer tests. The effect of particle size (slices, cubes and strips), temperature (110–160°F), humidity (up to 45% R.H.) and air velocity (8–15.5 Ib./sq. ft./min.) on the drying rates of single layers has been studied. The drying rate is proportional to the total moisture content of the layer. Calculated times of drying of deep beds, based on single‐layer experimental results, are within ±10% of the actual times.