Rehydration ratio of fluid bed-dried vegetables |
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Authors: | Z BobiĆ I Bauman D ĆuriĆ |
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Affiliation: | (1) Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia |
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Abstract: | Fluid-bed drying of vegetable pieces has been investigated. The vegetables used have been potatoes, parsley roots, celery
roots and carrots of various dimensions. Starting water content was: potatoes 78%, parsley roots 85.1%, celery roots 93.6%,
and carrots 88.6%. Temperatures of fluidisation have varied from 60‡ to 100‡C at velocities of 0.71 ms-1. The goal has been to obtain dry vegetables with 6% to 10% water content and of good rehydration quality. Experimental data
(bed height, gas temperature and velocity, pressure drop over the bed, drying time) have been measured and relevant values
have been calculated. The results have shown that drying of vegetables in a fluidized bed produces dry vegetable pieces of
excellent quality in a much shorter time than in continuous belt-dryers which are generally used |
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Keywords: | Fluid-bed drying fluidisation dried vegetables |
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