Difference between revisions of "Drying in vegetables production"
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− | DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION | + | '''DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION''' |
− | ; | + | *;Applications: dried fruits |
− | ; | + | *;Solar Integration |
− | + | Case Studies: [[Gangl/Austria]] | |
− | + | *;Typical parameters of the process: | |
− | [[ | + | {| border="1" |
+ | | align="left" style="background:yellow"|'''Fruit-Vegatables-Herbs''' | ||
+ | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
+ | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
+ | | align="center" style="background:orange"|'''Heat transfer medium''' | ||
+ | | align="center" style="background:orange"|'''Residence Time''' | ||
+ | | align="center" style="background:orange"|'''Remaining Humidity [%]''' | ||
+ | | align="center" style="background:orange"|'''Literature''' | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|''Herbes''||<60||||||10 - 20s||up to 10|| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|''Fruits''|||||||||||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Apples||65-75||||||||15-20|| rowspan="9"| Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Apricots||65-70||||||||15-20 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Berries||65||||||||10-15 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Pears||65||||||||10-15 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Figs||70||||||||15-20 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Cherries||75||||||||24-28 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Plums||75||||||||15-20 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Grapes||70||||||||15-20 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Walnut||80|||||||| | ||
+ | |} | ||
+ | |||
+ | |||
+ | |||
+ | {| border="1" | ||
+ | | align="left" style="background:yellow"|'''Fruit-Vegatables-Herbs'''|| colspan ="2" align="center" style="background:orange"|'''Temperature [°C]'''|| colspan ="2" align="center" style="background:orange"|'''Remaining Humidity [%]'''|| style="background:orange" align="center"|'''Literatur''' | ||
+ | |- | ||
+ | | style="background:yellow"| ''Vegetables''|| align="center" style="background:orange"|''Drying process (3 stages, belt drier)''|| align="center" style="background:orange"|''Past drying process (silo)''|| align="center" style="background:orange"|''Drying process''|| align="center" style="background:orange"|''Past drying process''|| style="background:orange"| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Green beans||95-90-80||55||||5-7|| rowspan="7"| Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Peas||102-90-85||50-60||15||9 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Carrots||105-95-90||55-60||12||6-7 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Leek||85-75-65|||||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Beetroot||102-90-85||55-60|||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Celery||85-75-65||||5-6|| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Onion||82-75-65||50||10-11||5 | ||
+ | |} | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] |
Latest revision as of 12:47, 21 February 2013
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
DRYING IN FRUIT-VEGETABLE-HERBES PRODUCTION
- Applications
- dried fruits
- Solar Integration
Case Studies: Gangl/Austria
- Typical parameters of the process
Fruit-Vegatables-Herbs | Temperature [°C] | Pressure (bar) | Heat transfer medium | Residence Time | Remaining Humidity [%] | Literature |
Herbes | <60 | 10 - 20s | up to 10 | |||
Fruits | ||||||
Apples | 65-75 | 15-20 | Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik | |||
Apricots | 65-70 | 15-20 | ||||
Berries | 65 | 10-15 | ||||
Pears | 65 | 10-15 | ||||
Figs | 70 | 15-20 | ||||
Cherries | 75 | 24-28 | ||||
Plums | 75 | 15-20 | ||||
Grapes | 70 | 15-20 | ||||
Walnut | 80 |
Fruit-Vegatables-Herbs | Temperature [°C] | Remaining Humidity [%] | Literatur | ||
Vegetables | Drying process (3 stages, belt drier) | Past drying process (silo) | Drying process | Past drying process | |
Green beans | 95-90-80 | 55 | 5-7 | Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik | |
Peas | 102-90-85 | 50-60 | 15 | 9 | |
Carrots | 105-95-90 | 55-60 | 12 | 6-7 | |
Leek | 85-75-65 | ||||
Beetroot | 102-90-85 | 55-60 | |||
Celery | 85-75-65 | 5-6 | |||
Onion | 82-75-65 | 50 | 10-11 | 5 |