KINETICS OF VACUUM DRYING OF CELERY.
 
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Pol. J. Food Nutr. Sci. 1998;48(4):707–712
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ABSTRACT
The kinetics of celery slice air drying have been measured in vacuum chamber. Experiments were carried out at various temperatures under conditions of low pressure. The drying rate versus product water content curves showed no constant drying rate period in all cases. A marked initial warming-up period, and a relatively long period of slightly decreasing material temperature followed by a final material warming-up period were exhibited. The amount of water absorbed by celery slices previously dried with a vacuum drier was measure. The samples dried at lower temperature levels absorbed more water than those dried at higher temperatures. The results proved that vacuum drying can be used for preservation of high quality celery slices.
ISSN:1230-0322