Effects of Air Velocity, Air Temperature, and Berry Diameter on Wild Blueberry Drying

Abstract

: In order to design, manufacture, and commission a commercial dryer to dry individually quick frozen (IQF) wild blueberries (Vaccinium angustifolium), The Nova Scotian Fruit Company completed a series of experiments to characterize the effect of air velocity, air temperature, and packed bed depth on drying. Based on previous experience with forced air packed bed drying systems at air temperatures up to 65°C, the experiments focused on measuring the effect of air temperature and velocity during the first few hours of drying. The data collected suggest that drying occurs solely in the falling rate period. These data were used to successfully design, build, and commission a commercial dryer with a tenfold increase in production capacity over previous equipment.