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LOW TEMPERATURE AIR DRYING OF CARROT CUBES
Author(s) -
SCHMIDT F. W.,
CHEN Y. S.,
KIRBYSMITH M.,
MacNElL J. H.
Publication year - 1977
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.1365-2621.1977.tb14481.x
Subject(s) - thermocouple , mass transfer , moisture , air velocity , humidity , fraction (chemistry) , air temperature , mass fraction , relative humidity , materials science , chemistry , thermodynamics , mechanics , composite material , meteorology , chromatography , physics
Individual frozen carrot cubes were suspended on wires and dried in a stream of low temperature dry air. One of the cubes was suspended on a thermocouple. During drying the weight and temperature of the product and the specific humidity, velocity and temperature of the air were recorded. An analytical model, utilizing the concept of external and internal resistances to the transfer of heat and mass, was developed for the prediction of the drying rate. The experimental data were used to determine a functional relationship between the internal resistances and the fraction of the original moisture remaining in the product. The drying rates predicted were in good agreement with experimental results.