Please use this identifier to cite or link to this item: https://doi.org/10.1081/DRT-100107282
Title: Convective drying of agricultural products. Effect of continuous and stepwise change in drying air temperature
Authors: Chua, K.J. 
Mujumdar, A.S. 
Hawlader, M.N.A. 
Chou, S.K. 
Ho, J.C. 
Keywords: Banana samples
Color parameters
Heat pump dryer
Temperature profile
Issue Date: 2001
Source: Chua, K.J., Mujumdar, A.S., Hawlader, M.N.A., Chou, S.K., Ho, J.C. (2001). Convective drying of agricultural products. Effect of continuous and stepwise change in drying air temperature. Drying Technology 19 (8) : 1949-1960. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-100107282
Abstract: Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30°C was 5°C. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/59798
ISSN: 07373937
DOI: 10.1081/DRT-100107282
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