Effect of air velocity on kinetics of thin layer carrot pomace drying.

摘要

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective drier. Drying experiments were carried out at air velocities of 0.5, 0.7 and 1.0 m/s and air temp. from 60 to 75 degrees C.The whole drying process took place in a falling rate period, except for a very short accelerating period at the beginning. Mathematical models were tested to fit the drying data. R2 values for all the selected models were >0.9783. Average values for effective diffusivity ranged from 2.61 x 10--9 to 3.64 x 10--9 m2/s.