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LOW OXYGEN RECYCLED VAPOR (LORV) FOR FOOD DRYING
Author(s) -
MORGAN J. P.,
DURKEE E. L.,
WAGNER J. R.
Publication year - 1979
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.1365-2621.1979.tb06489.x
Subject(s) - flavor , evaporation , chemistry , food science , oxygen , combustion , texture (cosmology) , water vapor , pulp and paper industry , materials science , chemical engineering , organic chemistry , meteorology , physics , artificial intelligence , computer science , engineering , image (mathematics)
An exploratory study has been made where drying was done by reheating the vapors of evaporation which were then recycled with the combustion gasses through a partially closed system containing a low oxygen atmosphere. Fresh carrots dried in this manner were simultaneously dried and blanched and appeared to have more flavor and color and a more natural texture compared to conventionally air‐dried carrots when reconstituted. Drying temperatures greater than 143°C throughout drying caused heat damage to the drying product, but higher temperatures may be possible in the initial drying stages by replacing the batch system used in this investigation with a two‐stage continuous system.