Rehydration ratio of fluid bed-dried vegetables

Abstract

Fluid-bed drying of vegetable pieces has been investigated. The vegetables used have been potatoes, parsley roots, celery roots and carrots of various dimensions. Starting water content was: potatoes 78%, parsley roots 85.1%, celery roots 93.6%, and carrots 88.6%. Temperatures of fluidisation have varied from 60 • to 100 • C at velocities of 0.71 ms −1. The goal has been to obtain dry vegetables with 6% to 10% water content and of good rehydration quality. Experimental data (bed height, gas temperature and velocity, pressure drop over the bed, drying time) have been measured and relevant values have been calculated. The results have shown that drying of vegetables in a fluidized bed produces dry vegetable pieces of excellent quality in a much shorter time than in continuous belt-dryers which are generally used.

Kinetics of potato drying using fluidized bed dryer

“…In fluidized bed drying, drying time is shortened due to intensive heat and mass transfer between drying air and particles being dried and overheating is prevented (Giner and Calvelo 1987). The drying of vegetables in a fluidized bed dryer produces dry vegetable pieces of excellent quality in a much shorter time than in continuous belt dryers (Bobic and Baumani 2002).During drying, shapes and sizes of food particulates constantly change as a result of water removal and moisture diffusion from particulates. The knowledge of changes in shape and size during fluidized bed drying is very much required for designing of processing, drying, handling and packaging equipments for food industry.…”

“…In fluidized bed drying, drying time is shortened due to intensive heat and mass transfer between drying air and particles being dried and overheating is prevented (Giner and Calvelo 1987). The drying of vegetables in a fluidized bed dryer produces dry vegetable pieces of excellent quality in a much shorter time than in continuous belt dryers (Bobic and Baumani 2002).…”

Modelling the drying kinetics of canola in fluidised bed dryer

“…Due to a better heat and mass transfer, shorter drying time, better quality of the products obtained, and shorter reconstitution time (Bobic et al 2001;Bauman et al 2005), Fluidised Bed Drying (FBD) is commonly used for drying particulate materials like grain and fruits. In FBD, the conditions are favourable for a rapid heat and mass transfer.…”

Performance investigation of the drying of parsley in a tray dryer system

“…Although open sun drying, convective drying and microwave drying behaviours of parsley were investigated and modelled (Soysal, 2004;Akpinar et al, 2006a;Doymaz et al, 2006;Soysal et al, 2006;Gornicki and Kaleta, 2007) and some drying quality features of parsley such as colour qualities, rehydration ratios, microbial loads, were discussed (Bobic et al, 2002;Doymaz et al, 2006;Yaghmaee and Durance, 2007), there has been no study on the performance of drying of parsley and/or drying systems used in parsley drying to the best of the authors' knowledge. The main objectives of this paper are as follows:…”