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Through‐circulation drying of vegetable materials. VI .—Turnip
Author(s) -
Hughes J. M.,
Mitchell T. J.
Publication year - 1959
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.2740100108
Subject(s) - moisture , humidity , dry bulb temperature , wet bulb temperature , water content , bulb , volumetric flow rate , airflow , relative humidity , air velocity , chemistry , horticulture , materials science , composite material , meteorology , geology , thermodynamics , biology , mechanics , geotechnical engineering , geography , physics
Both single layers and deep beds of scalded turnip have been dried by through‐circulation of hot air. The effect of slice thickness, dry‐bulb temperature, wet‐bulb depression and air velocity on the drying rate of single layers has been studied. The drying rate has been found to be proportional to the total moisture content of the turnip and to depend largely on the dry‐bulb temperature, humidity and air‐flow having a less marked effect. Drying times for moisture contents from 10.0 down to 0.1 are used for correlation purposes. A method of predicting drying times in deep beds is proposed, based on results from the tests with shallow layers, and the accuracy of the method shown to be within ±M7.0%.