Thermal dehydration methods for fruits and vegetables

Lijuan Zhao; Jianguo Li; Yongkang Pan; Guohua Chen; Arun S. Mujumdar

doi:10.1080/07373930500212768

Thermal dehydration methods for fruits and vegetables

Lijuan Zhao, Jianguo Li, Yongkang Pan, Guohua Chen, Arun S. Mujumdar

Research output: Journal article publication › Journal article › Academic research › peer-review

12 Citations (Scopus)

Abstract

This paper presents the results of laboratory thermal drying of some vegetables and fruits including konjak, hawthorn, apple, vegetable seeds, garlic slices, bullion vegetable, and jujube. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials.

Original language	English
Pages (from-to)	2249-2260
Number of pages	12
Journal	Drying Technology
Volume	23
Issue number	9-11
DOIs	https://doi.org/10.1080/07373930500212768
Publication status	Published - 31 Oct 2005
Externally published	Yes

Keywords

Biological materials
Dryer selection
Dynamic drying
Fluid bed
Static drying
Tempering

ASJC Scopus subject areas

General Chemical Engineering
Physical and Theoretical Chemistry

More information

10.1080/07373930500212768

Cite this

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AU - Li, Jianguo

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AU - Chen, Guohua

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PY - 2005/10/31

Y1 - 2005/10/31

N2 - This paper presents the results of laboratory thermal drying of some vegetables and fruits including konjak, hawthorn, apple, vegetable seeds, garlic slices, bullion vegetable, and jujube. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials.

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KW - Dynamic drying

KW - Fluid bed

KW - Static drying

KW - Tempering

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Thermal dehydration methods for fruits and vegetables

Abstract

Keywords

ASJC Scopus subject areas

More information

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