Drying of particles (pieces) in a fluidized bed affords better quality of end products, especially for better product structure and its shorter reconstitution time. Fluid-bed drying of different fruit particles has been investigated. Starting water content varies from grape berries 81.5 and peach 87.7 to apricot 86-9. The temperature of fluidization varies from 70℃ to 100℃ at air velocities from 0.98 ms{sup}(-1) to 5.2 ms{sup}(-1). The product should be dried fruit with 10 to 14 of water content with good rehydration quality that varies from 8 to 20. Experimental data have been measured, relevant values have been calculated and a mathematical model introduced. The results have shown that drying of fruit in a fluidized bed produces dry fruit particles of improved quality in a much shorter time, with improved rehydration times and qualities, than in continuous belt-driers that are generally used.
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