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The drying of seaweeds and other plants. IV. —Through‐circulation drying of chondrus crispus in a semi‐continuous dryer
Author(s) -
Merritt J. H.,
Katsuura K.,
Young E. Gordon
Publication year - 1961
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.2740121012
Subject(s) - tray , water content , moisture , chemistry , horticulture , botany , zoology , pulp and paper industry , food science , biology , geotechnical engineering , organic chemistry , engineering
Experiments on the through‐circulation drying of the red alga known as Irish moss ( Chondrus crispus ) have been conducted with a semi‐continuous dryer of original design on a semi‐commercial scale to determine optimum conditions. For fresh weed with an initial content of 78% moisture the feasible load was approximately 4.5 lb./sq. ft./tray with flow of air up to 80 lb. of dry air/min./sq. ft. At temperatures from 120° to 200° F, heat consumptions of 1200–2000 B.Th.U./lb. of water evaporated were recorded. It is possible to operate at a heat consumption of <1800 B.Th.U./lb. of water evaporated with high output. the final moisture content of the product varied between 11 and 18%. the percentage of carrageenin extractable with a hot dilute solution of sodium acetate fell from 54 to ˜43% in the process of drying. While there was some indication that degradation occurred at 155° F or over, many runs showed little change in physical properties at temperatures up to 200° F. Similar measurements of the viscosity and gel strength of dry commercial carrageenin exposed to temperatures of 158–240° F for intervals up to 30 h. indicated a slow degradation which became appreciable only if over 190° F for more than 10 h.