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SECONDARY DRYING OF DRUM‐DRIED THERMOPLASTIC FOODS
Author(s) -
LAZAR M. E.,
RUMSEY T.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00700_41_3.x
Subject(s) - drum , thermoplastic , materials science , composite material , pulp and paper industry , process engineering , food science , chemistry , mechanical engineering , engineering
An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement drum‐drying operations.