Thermal Food Engineering Operations by Kumar Nitin;Panghal Anil;Garg

Author:Kumar, Nitin;Panghal, Anil;Garg
Language: eng
Format: epub
Publisher: John Wiley & Sons, Incorporated
Published: 2022-03-21T00:00:00+00:00

Figure 8.6 Humidity and temperature change with respect to time under controlled conditions, source: [17].

8.2.3.2 Low Temperature Drying With Air Circulation and Temperature Control

The success of controlled airflow and temperature was evaluated by carrying out fundamental drying without temperature control, with two fans of the bottom functioning for the two water-containing dishes. 30g of water was observed to evaporated from the top dish and 84.5g from the bottom [17]. This corresponds to five times achievement without circulation. So, by using fans, the drying speed can be controlled.

The above Figure 8.5 indicates investigational results using heat and airflow control. At the end of six hours, both dishes show identical loss of weight which corresponds to six times of basic experiment. Within the first 30 minutes, the temperature reached 49°C and relative humidity reduced to 15%. After this, both temperature and humidity remained steady for the rest of the drying process [17].

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