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Drying of toria (Brassica campestris var. toria). II. Drying conditions.

Rangroo, S. and Rao, D. G. (1992) Drying of toria (Brassica campestris var. toria). II. Drying conditions. Journal of Food Engineering, 17 (1). 59-68, 6 ref..

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Abstract

The deep bed drying characteristics of toria (Brassica campistris var. toria) seeds were studied by considering the deep bed as a series of thin layers. The effect of various operating variables (drying air velocity temperature and initial moisture content of seeds) on the moisture ratio was assessed. The air velocity was measured in terms of m s-’ (m of bed height)- ’ to account for any variation in bed height. All the experimental data from 27 runs were fitted to a single equation by multiple regression analysis. The deep bed model permits the calculation of drying time for any final moisture ratio, or the calculation of the moisture ratio after a given drying time.

Item Type: Article
Uncontrolled Keywords: Mechanical drying, food grains, toria, deep bed drying
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 06 Rapeseed
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 04:51
Last Modified: 28 Dec 2011 09:45
URI: http://ir.cftri.com/id/eprint/3809

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