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Low Temperature Drying of Foods

Shailendra Singh, Rathore (2004) Low Temperature Drying of Foods. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">Interest in low temperature drying of foods near the freezing point has increased in recent years. Low temperature drying systems usually are fuel efficient and are well suited to a variety of heat sources. Electric resistance drying units are inexpensive, reliable, and are powered by electricity, a historically plentiful and reliable form of energy. A new drying system has been developed that uses circulating water at atmospheric pressure to carry heat to the product to be dried. Unlike hot air tray of tunnel dryers that requires several hours of freeze dryers that may take form 12 to 72 hour. Refractance window (RW) dryers require only 2 to 63 6 min to dry most products. The Heat Pump Drier (HPD), Low-temperature bin drying systems, drying with solar-heated air, layer drying, computer simulation model and mathematical models drying system was studied. The result indicates that, very few reports area available on low temperature drying of fruits and vegetables and most of the literature available are in drying of grains immediately after harvesting. Further research should be focused on the development of low temperature drying protocols and schedules for drying of fruits and vegetables. Simple desiccants and tray type dryers can be used which can also help rural technology with lowest operating cost. This may further increase the efficiency of the dyers also.</p>
Uncontrolled Keywords: drying foods low temperature foods drying
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/409

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