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Observations on the rate of dehydration of root vegetables in heated air.

Bhatia, B. S. and Tucker, C. G. and Goodling, E. G. B. (1959) Observations on the rate of dehydration of root vegetables in heated air. Journal of Science of Food and Agriculture, 10. pp. 130-135.

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Abstract

A four_stage counterflow hot-air drying system with interstage reheating which has been developed for the dehydration of vegetables in strip or shred form is compared with a less complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory drying is llossible, to some cases in 6-7 hours even in a single-stage system, though not necessarily with good thermal efficiency. The possibility of bacterial hazards associated with low initial drying temperatures is discussed.

Item Type: Article
Uncontrolled Keywords: hot-air drying system, interstage reheating, dehydration of vegetables
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2016 05:26
Last Modified: 28 Jun 2016 05:26
URI: http://ir.cftri.com/id/eprint/4780

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