KINETICS OF CONVECTION DRYING OF PARSLEY ROOT PARTICLES.
 
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Pol. J. Food Nutr. Sci. 2002;52(2):13–19
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ABSTRACT
Kinetics of drying of parsley root particles under conditions of natural convection was determined. Experiments were carried out using different parsley root particles, particle sizes and drying air temperatures. An analysis of received results of investigations allowed to formulate the following conclusions. Drying rate of parsley root particles increases with increasing temperature of drying air. This regularity is valid in assumed in this paper air temperature range from 40 to 80°C. The obtained results of investigations suggest that parsley root can be regarded as an anisotropic and heterogeneous body. The results of temperature measurement of dried parsley root particles and observation of shrinkage, which occurred during drying, suggest that although a constant drying rate (du/dt) period was never observed in the carried out experiments, still during drying of parsley root particles the first period of drying could appear.
ISSN:1230-0322