Difference between revisions of "Drying in vegetables production"

From Efficiency Finder
Jump to: navigation, search
(New page: Back to EFFICIENCY FINDER FOR FOOD INDUSTRY DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION ;1.) Applications: dried fruits ;2.) Solar Integration: Case Studies ...)
 
m (Changed protection level for "Drying in vegetables production" (‎[edit=sysop] (indefinite) ‎[move=sysop] (indefinite)))
 
(9 intermediate revisions by the same user not shown)
Line 2: Line 2:
  
  
DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION
+
'''DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION'''
  
  
  
;1.) Applications: dried fruits
+
*;Applications: dried fruits
  
  
;2.) Solar Integration: Case Studies
+
*;Solar Integration  
  
* [[Gangl/Austria]]  
+
Case Studies:  [[Gangl/Austria]]  
  
  
3.) Typical parameters of the process:
+
*;Typical parameters of the process:
  
  
[[Image:drying vegetables.jpg]]
+
{| border="1"
 +
| align="left" style="background:yellow"|'''Fruit-Vegatables-Herbs'''
 +
| align="center" style="background:orange"|'''Temperature [°C]'''
 +
| align="center" style="background:orange"|'''Pressure (bar)'''
 +
| align="center" style="background:orange"|'''Heat transfer medium'''
 +
| align="center" style="background:orange"|'''Residence Time'''
 +
| align="center" style="background:orange"|'''Remaining Humidity [%]'''
 +
| align="center" style="background:orange"|'''Literature'''
 +
|-
 +
| align="left" style="background:#EEEE44"|''Herbes''||<60||||||10 - 20s||up to 10||
 +
|-
 +
| align="left" style="background:#EEEE44"|''Fruits''||||||||||||
 +
|-
 +
| align="left" style="background:#EEEE44"|Apples||65-75||||||||15-20|| rowspan="9"| Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik
 +
|-
 +
| align="left" style="background:#EEEE44"|Apricots||65-70||||||||15-20
 +
|-
 +
| align="left" style="background:#EEEE44"|Berries||65||||||||10-15
 +
|-
 +
| align="left" style="background:#EEEE44"|Pears||65||||||||10-15
 +
|-
 +
| align="left" style="background:#EEEE44"|Figs||70||||||||15-20
 +
|-
 +
| align="left" style="background:#EEEE44"|Cherries||75||||||||24-28
 +
|-
 +
| align="left" style="background:#EEEE44"|Plums||75||||||||15-20
 +
|-
 +
| align="left" style="background:#EEEE44"|Grapes||70||||||||15-20
 +
|-
 +
| align="left" style="background:#EEEE44"|Walnut||80||||||||
 +
|}
 +
 
 +
 
 +
 
 +
{| border="1"
 +
| align="left" style="background:yellow"|'''Fruit-Vegatables-Herbs'''|| colspan ="2" align="center" style="background:orange"|'''Temperature [°C]'''|| colspan ="2" align="center" style="background:orange"|'''Remaining Humidity [%]'''|| style="background:orange" align="center"|'''Literatur'''
 +
|-
 +
| style="background:yellow"| ''Vegetables''|| align="center" style="background:orange"|''Drying process (3 stages, belt drier)''|| align="center" style="background:orange"|''Past drying process (silo)''|| align="center" style="background:orange"|''Drying process''|| align="center" style="background:orange"|''Past drying process''|| style="background:orange"|
 +
|-
 +
| align="left" style="background:#EEEE44"|Green beans||95-90-80||55||||5-7|| rowspan="7"| Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik
 +
|-
 +
| align="left" style="background:#EEEE44"|Peas||102-90-85||50-60||15||9
 +
|-
 +
| align="left" style="background:#EEEE44"|Carrots||105-95-90||55-60||12||6-7
 +
|-
 +
| align="left" style="background:#EEEE44"|Leek||85-75-65||||||
 +
|-
 +
| align="left" style="background:#EEEE44"|Beetroot||102-90-85||55-60||||
 +
|-
 +
| align="left" style="background:#EEEE44"|Celery||85-75-65||||5-6||
 +
|-
 +
| align="left" style="background:#EEEE44"|Onion||82-75-65||50||10-11||5
 +
|}
  
  
  
 
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]]
 
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]]

Latest revision as of 11:47, 21 February 2013

Back to EFFICIENCY FINDER FOR FOOD INDUSTRY


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


Back to EFFICIENCY FINDER FOR FOOD INDUSTRY