Infrared drying of food products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F12%3A00195124" target="_blank" >RIV/68407700:21220/12:00195124 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Infrared drying of food products
Original language description
The aim of this work was to study the infrared (IR) drying of food products. In present article are investigated the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property. During research different food materials were used: apple, carrot and potato. In the article is presented a simultaneous heat and mass transfer model that calculates the rate of moisture vaporization with the approximation less than 10 % for 20-30min of the 1st period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural, and by the forced convections with air velocities 0.25 and 0.5 m/s and at different air temperatures 22.8 and 28 °C.
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
20th International Conference of Chemical and Process Engineering CHISA 2012 and 15th Conference PRESS 2012, CD-ROM of Full Text
ISBN
978-80-905035-1-9
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
1
Publisher name
Česká společnost chemického inženýrství
Place of publication
Praha
Event location
Praha
Event date
Aug 25, 2012
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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