Drying in vegetables production

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DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION

• Applications

  dried fruits

• Solar Integration

Case Studies: Gangl/Austria

• Typical parameters of the process

Fruit-Vegatables-Herbs	Temperature [°C]	Pressure (bar)	Heat transfer medium	Residence Time	Remaining Humidity [%]	Literature
Herbes	<60			10 - 20s	up to 10
Fruits
Apples	65-75				15-20	Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik
Apricots	65-70				15-20
Berries	65				10-15
Pears	65				10-15
Figs	70				15-20
Cherries	75				24-28
Plums	75				15-20
Grapes	70				15-20
Walnut	80

Fruit-Vegatables-Herbs	Temperature [°C]		Remaining Humidity [%]		Literatur
Vegetables	Drying process (3 stages, belt drier)	Past drying process (silo)	Drying process	Past drying process
Green beans	95-90-80	55		5-7	Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik
Peas	102-90-85	50-60	15	9
Carrots	105-95-90	55-60	12	6-7
Leek	85-75-65
Beetroot	102-90-85	55-60
Celery	85-75-65		5-6
Onion	82-75-65	50	10-11	5

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