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Vegetable Drying in Two Novel Food Dryers.
Final rept. Jan 93-Mar 94,
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
Pagination or Media Count:
The parameters that affect the drying of vegetables--peas, green beans and carrots--in a centrifugal fluidized bed dryer CB and a ball dryer BD were studied. For the CB those parameters were temperature of the drying air, air speed and rotational speed of the drying changer. For the BD, the parameters were rotational speed of the drying balls, temperature of the drying chamber, feed rate to the chamber. For the CB the only parameter that significantly affected the drying rate was the air temperature. For the BD both temperature of the drying chamber and the rotational speed of the drying balls were significant. The vegetables were also dried in a microwave-augmented freeze dryer MW. All the dried vegetables were rehydrated and then compared to a frozen, undried sample for color and textural differences.
APPROVED FOR PUBLIC RELEASE