Browse by author
Lookup NU author(s): Dr Barbara Sturm
Full text for this publication is not currently held within this repository. Alternative links are provided below where available.
Classical convective drying of fruits and vegetables is carried out using constant air temperatures. Meanwhile it is known that heat sensitive products can be subjected to high air temperatures in the first stage of drying without risking damage. Therefore, process optimization necessitates time varying drying schemes. The paper presented gives a synopsis of two multistage drying strategies using product temperature as leading variable for process control.
Author(s): Sturm B; Hofacker WC
Publication type: Conference Proceedings (inc. Abstract)
Publication status: Published
Conference Name: 17th International Drying Symposium
Year of Conference: 2010
