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Control Strategies for Stepwise Drying of Agricultural Products

Lookup NU author(s): Dr Barbara Sturm


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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.

Publication metadata

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