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Lookup NU author(s): Dr Barbara Sturm
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The characteristics defining the quality of dried products are primarily governed by the drying conditions (i.e. the temperature and duration of drying). It is vital to ensure that heat sensitive products such as fruits, vegetables or spices are not exposed to temperatures exceeding certain critical values as this may lead to the degradation of the product. Such degradation takes different forms, e.g. surface and internal oxidation leading to the loss of valuable contents and the destruction of tissue structure. However, duration and energy requirements of the drying process can be significantly reduced, if the temperature of the product is increased. This necessitates the optimization of the drying process parameters by means of active temperature control.
Author(s): Sturm B; Hofacker W
Editor(s): Katalinic, B.
Publication type: Conference Proceedings (inc. Abstract)
Publication status: Published
Conference Name: 18th DAAAM Symposium on Intelligent Manufacturing & Automation
Year of Conference: 2007
Pages: 365
ISSN: 1726-9679
Publisher: DAAAM International
Library holdings: Search Newcastle University Library for this item
ISBN: 3901509585
