Abstract
Superheated steam (SS) drying is known to be a more energy efficient alternative to conventional hot air drying. In food drying, burning and destroying the food product can be a problem for temperature sensitive material, such as fruits and vegetables, due to the high temperature required in SS drying. A solution is to create a drying environment having a sub-atmospheric SS pressure, which is often referred to as low pressure or vacuum drying. The objective of this study was to design, fabricate, and test a SS drying system that could operate at sub-atmospheric pressure.
Full Text
Published Version
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 call