Development of combined infrared and hot air dryer for vegetables.

Umesh Hebbar, H. and Vishwanathan, K. H. and Ramesh, M. N. (2004) Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65 (4). pp. 557-563.

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Abstract

Development of a combined IR and hot air drier for vegetables is reported. A continuous drying system, in which foods are transported on a conveyor through 3 chambers, was fitted with mid-IR heaters. Evaluation of the IR, hot air and combination modes of the system using potatoes and carrots demonstrated that combination drying at 80C with hot air (40C and 1 m/s) reduced energy consumption by 63% and drying time by 48% compared with hot air drying alone. Results obtained using combination drying were also better than when using the IR mode alone. Energy utilization efficiencies for potato and carrot drying were estimated to be 38%.

Item Type:	Article
Uncontrolled Keywords:	CARROTS-; DRYING-; INFRARED-RADIATION; POTATOES-; AIR-DRYING; DRIERS-; IR-
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Aug 2008 09:29
Last Modified:	28 Dec 2011 09:58
URI:	http://ir.cftri.res.in/id/eprint/7538

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