Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930500212768
Title: Thermal dehydration methods for fruits and vegetables
Authors: Zhao, L.
Li, J.
Pan, Y.
Chen, G.
Mujumdar, A.S. 
Keywords: Biological materials
Dryer selection
Dynamic drying
Fluid bed
Static drying
Tempering
Issue Date: 2005
Source: Zhao, L., Li, J., Pan, Y., Chen, G., Mujumdar, A.S. (2005). Thermal dehydration methods for fruits and vegetables. Drying Technology 23 (9-11) : 2249-2260. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930500212768
Abstract: This paper presents the results of laboratory thermal drying of some vegetables and fruits including konjak, hawthorn, apple, vegetable seeds, garlic slices, bullion vegetable, and jujube. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials. Copyright © 2005 Taylor & Francis, Inc.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61546
ISSN: 07373937
DOI: 10.1080/07373930500212768
Appears in Collections:Staff Publications

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