OPTIMIZATION OF OPERATING CONDITIONS IN TUNNEL DRYINGOF FOOD
作者:
Dong Sun Lee,
Yu Ryang pyun,
期刊:
Drying Technology
(Taylor Available online 1993)
卷期:
Volume 11,
issue 5
页码: 1025-1052
ISSN:0737-3937
年代: 1993
DOI:10.1080/07373939308916881
出版商: Taylor & Francis Group
关键词: ascorbic acid;browning;energy consumption;quality;radish
数据来源: Taylor
摘要:
Food drying process in tunnel dryer was modeled from Keey's drying model and experimental drying curve, and optimized in operating conditions consisting of inlet airtemperature, air recycle ratio and air flow rate. Radish was chosen as a typical food material to be dried, because it has a typical drying characteristics of food and quality indexes of ascorbic acid destruction and browning in the drying. Stricter quality retention constraint required higher energy consumption in minimizing the objective function of energy consumption under constraints of dried food quality. Optimization results of cocurrent and counter current tunnel drying showed higher inlet air temperature, lower recycle ratio and higher air flow rate with shorter total drying time. Compared with cocurrent operation counter current drying used lower air temperature, lower recycle ratio and lower air flow rate, and appeared to be more efficient in energy usage. Most of consumed energy was analyzed to be used for air heating and then escape from the dryer in form of exhaust air.
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