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Evaluation of different temperature contol strategies for apple drying

Lookup NU author(s): Dr Barbara Sturm


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Quality of dried products depends strongly on drying conditions and quality of raw material. For determination of changes a product undergoes during convection drying online observation is essential. Drying behaviour of apples of the variety Jonagold as a function of two different temperature control strategies, variation of conditions and initial moisture content was investigated. Development of moisture content, colour and shape were used for optimisation of the process control.

Publication metadata

Author(s): Sturm B; Hofacker W

Editor(s): Katalinic, B.

Publication type: Conference Proceedings (inc. Abstract)

Publication status: Published

Conference Name: 20th International DAAAM Symposium

Year of Conference: 2009

Pages: 731

Publisher: Wien

Library holdings: Search Newcastle University Library for this item

ISBN: 9783901509704