When to stop drying fruit: Insights from hygrothermal modelling
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- 作者：Thijs Defraeye ; thijs.defraeye@empa.ch" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rehydration ; Convective ; Apple ; Hygrothermal ; COMSOL ; Moisture redistribution
- 刊名：Applied Thermal Engineering
- 出版年：2017
- 出版时间：5 January 2017
- 年：2017
- 卷：110
- 期：Complete
- 页码：1128-1136
- 全文大小：1575 K
文摘
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Partial dehydration reduces energy consumption and processing time and improves product quality.
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This study gives a quantitative insight in when fruit drying should be stopped.
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Decrease in dryer residence time of 2%, 24% and 70% are found for different stopping criteria.