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Lookup NU author(s): Dr Barbara Sturm
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In convective drying of fruits and vegetables the maximum temperature develops at the product surface. As heat sensitive products can be subjected to high air temperatures in the first stage of drying, automatic control of the surface temperature can guarantee for the best drying results. Therefore a lumped parameter model, based on experimental results, for both the drying process of apple slices as well as the automatic control functionality is proposed. The simulation model shows close correlation with experimental data and can be used to determine optimum control and process parameters for convective drying of apples slices.
Author(s): Nuñez-Vega AM, Sturm B, Hofacker W
Publication type: Conference Proceedings (inc. Abstract)
Publication status: Published
Conference Name: 18th International Drying Symposium (IDS)
Year of Conference: 2012