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Observations on the rate of dehydration of root vegetables in heated air
Author(s) -
Bhatia B. S.,
Tucker C. G.,
Gooding E. G. B.
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.2740100210
Subject(s) - dehydration , stage (stratigraphy) , environmental science , chemistry , pulp and paper industry , food science , materials science , biology , engineering , biochemistry , paleontology
A four‐stage counterflow hot‐air drying system with interstage reheating which has been developed for the dehydration of vegetables in strip or shred form is compared with a less complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory drying is possible in some cases in 6–7 hours even in a single‐stage system, though not necessarily with good thermal efficiency. The possibility of bacterial hazards associated with low initial drying temperatures is discussed.