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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