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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.
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
