Difference between revisions of "Drying in vegetables production"
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| align="center" style="background:orange"|'''Temperature [°C]''' | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
| align="center" style="background:orange"|'''Pressure (bar)''' | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
| − | | align="center" style="background:orange"|'''Heat | + | | align="center" style="background:orange"|'''Heat transfer medium''' |
| align="center" style="background:orange"|'''Residence Time''' | | align="center" style="background:orange"|'''Residence Time''' | ||
| − | | align="center" style="background:orange"|''' | + | | align="center" style="background:orange"|'''Remaining Humidity [%]''' |
| align="center" style="background:orange"|'''Literature''' | | align="center" style="background:orange"|'''Literature''' | ||
|- | |- | ||
| − | | align="left" style="background:#EEEE44"|Herbes||<60||||||10 - 20s||up to 10 | + | | 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|||||||| | ||
|} | |} | ||
Revision as of 11:05, 14 April 2011
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 |
