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Influence of Air Velocity on Drying Kinetics and Product Quality in Drying of Apples

Lookup NU author(s): Dr Barbara Sturm


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800x600 Normal 0 false false false EN-GB X-NONE X-NONE MicrosoftInternetExplorer4 The effect of air velocity on drying kinetics and quality changes of apples, variety Jonagold, was investigated. Single layer drying experiment were performed. Experiments were carried out at five levels for air temperature (35 °C to 85 °C), dew point temperature (5 °C to 30 °C) and air velocity (2 m/s and 5.3 m/s). A drying device was used that allows for continuous and non invasive measurement of air temperature, product temperature, weight loss and changes of colour and size of the particle observed. Therefore errors caused by invasive measurement could be avoided. The influence of air velocity on drying kinetics was the strongest at the beginning of the drying process but was apparent to a moisture content of X=0.4 gW/gDB. Quality parameters investigated were significantly influenced by the air velocity chosen throughout the process. Increasing air velocity had a positive influence on drying kinetics as well as development of quality parameters throughout the investigated parameter space.

Publication metadata

Author(s): Sturm B, Nunez-Vega AM, Hofacker W, Hensel O

Publication type: Conference Proceedings (inc. Abstract)

Publication status: Published

Conference Name: CIGR-Ageng2012, International Conference of Agricultural Engineering

Year of Conference: 2012