A MODEL FOR DETERMINING SAVING TIME BY COMBINATION OF DRYING TECHNOLOGIES: PARSLEY AND BLUEBERRIES PROCESS TIME
The aim of this work was to achieve lower processing times of parsley and blueberries dried by combining different drying technologies (convective and vacuum).Phenomenological models based on heat and mass transfer were used to describe processes of convective and vacuum drying.To obtain the combination of processes that determines lower drying time, it was selected the combination of drying methods that provided highest drying rates throughout the whole process.The model for determining saving in time as well as the lowest time for the combined process was developed as analytical equations.Experimental drying curves were obtained in a convective dryer and in a cabinet vacuum dryer at 45 and 55oC.For parsley drying at 45°C, reductions of 63％ and 16％ in drying time were observed with the combined drying process compared to the sole convective and sole vacuum drying respectively.For blueberries, convective drying at 45 and 55 °C showed the lowest drying time.
blueberries parsley drying models convective drying vacuum drying
B.Zecchi R.de Mattos L.Clavijo J.Martínez Garreiro A.Martín P.Gerla
Dpto.de Operaciones Unitarias en Ing.Química e Ing.AlimentosInstituto de Ing.Química - Facultad de I Dpto.de Operaciones Unitarias en Ing.Química e Ing.Alimentos Instituto de Ing.Química - Facultad de
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-8
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）