Vegetable Drying in Two Novel Food Dryers

摘要

The parameters that affect the drying of vegetables--peas, green beans andcarrots--in a centrifugal fluidized bed dryer (CB) and a ball dryer (BD) were studied. For the CB those parameters were temperature of the drying air, air speed and rotational speed of the drying changer. For the BD, the parameters were rotational speed of the drying balls, temperature of the drying chamber, feed rate to the chamber. For the CB the only parameter that significantly affected the drying rate was the air temperature. For the BD both temperature of the drying chamber and the rotational speed of the drying balls were significant. The vegetables were also dried in a microwave-augmented freeze dryer (MW). All the dried vegetables were rehydrated and then compared to a frozen, undried sample for color and textural differences.