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Influence of Process Control on Drying Kinetics and Product Attributes of dried Apples
Lookup NU author(s)
Dr Barbara Sturm
Professor Tony Roskilly
Sturm B, Hofacker W, Roskilly AP
Conference Proceedings (inc. Abstract)
18th International Drying Symposium (IDS)
Year of Conference
11-15 November 2012
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The aim of the research was to determine the influence of two different control strategies, constant air temperature and constant product temperature, on product quality and drying behavior of apples. The interactions of the drying parameters air temperature (35-100 °C), product temperature (35-85 °C), dew point temperature (5-30°C) and air velocity (2.0-4.8 m/s) with drying time, color changes and shrinkage were then determined for both strategies. Afterwards the two strategies were compared with each other. The results show that the drying strategy has a significant influence not only on the development and duration of the drying process but also on the development of color changes and shrinkage. The characteristic change of product temperature can be used to control the process and therefore improve its performance.
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