THEORETICAL MODEL FOR FLUID BED DRYING OF CUT CELERY
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):211–214
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ABSTRACT
Researches on process of drying of cut celery by means of fluidising were a result of seeking for new methods of drying, which allowed achieving dry vegetables of the best quality. At the same time use was made of a theoretical model of drying of cut vegetables in the first period and simplified model in the second period. Verifying those models and setting their area of use researches showed that interior exchange of mass and heat is the most important in the exchange of water in this process. Their dynamics depend on initial drying rate in the first period. New model of fluidised-bed drying was proposed and it was positively verified for cut of celery.
ISSN:1230-0322