THEORETICAL MODEL FOR FLUID BED DRYING OF CUT CELERY

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.