Abstract
The behavior of apple puree drying in a forced-air circulation cabinet drier with a cross-flow tray arrangement was evaluated using a 3 × 2 factorial design of experiments involving air temperature (70°C and 94°C), flow rate (2·0 and 4·1 m/s) and relative humidity (5 and 15%) as main factors. Drying curves were used to study the influence of these factors on the rate of moisture removal and to predict the time required to dry the product to a final moisture content of 20% (dry basis). The results showed that all three factors influenced rate of drying with the higher temperature-higher air velocity-lower relative humidity condition yielding the fastest drying rate, but also adversely affecting the product quality. A two-stage drying operation involving a high temperature, low humidity and high flow rate combination in the first stage followed by a lower temperature finish drying was found to give a better product.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
