Thermal Dehydration Methods for Fruits and Vegetables

Abstract

This paper presents the results of laboratory thermal drying of some vegetables and fruits including konjak, hawthorn, apple, vegetable seeds, garlic slices, bullion vegetable, and jujube. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials.

Keywords:

• Biological materials
• Dryer selection
• Dynamic drying
• Fluid bed
• Static drying
• Tempering