+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Pneumatic resistance of a layer of diced potatoes during drying

, : Pneumatic resistance of a layer of diced potatoes during drying. Roczniki Nauk Rolniczych Seria C, Technika Rolnicza 77(4): 247-254

In tests on diced (10 x 10 x 10 mm) potatoes in layers of 30 and 40 mm, it was shown that the pneumatic resistance of and loss of power applied to the layer decreased during drying (140 degrees C for 1st 12 min, followed by 60 degrees to final moisture content of 11%). The pneumatic resistance of the 30 mm and 40 mm layers was 7900-4100 and 12 400-5600 N x s/m5 resp. Corresponding power losses were 77-53 and 98-57 W/msuperscript 2.

Accession: 001912098

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Domagala, A., 1982: Kinetics of the drying process of diced potatoes in industrial conditions. 1. Introduction. Industrielle Obst und Gemuseverwertung, 67(4): 87-92

Domagala, A., 1982: Kinetics of the drying process of diced potatoes in industrial conditions. 3. Results of studies. Industrielle Obst und Gemuseverwertung, 67(8): 211-216

Feng,, J.C.valieri, R., 1999: Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature. Drying technology7(10): 1981-1998

Domagala, A., 1984: Drying belts of establishments for drying of food-potato slices. 2. Curves of the pneumatic resistance. Industrielle Obst und Gemuseverwertung 69(7): 311-321

Konstantinidis, A.K.; Kuu, W.; Otten, L.; Nail, S.L.; Sever, R.R., 2011: Controlled nucleation in freeze-drying: effects on pore size in the dried product layer, mass transfer resistance, and primary drying rate. A novel and scalable method has been developed to enable control of the ice nucleation step for the freezing process during lyophilization. This method manipulates the chamber pressure of the freeze dryer to simultaneously induce nucleation in all...

Shub, L.; Bogdanova, G., 1976: Method of producing dried mashed potatoes by freezing and drying in a boiling layer. Konservnaia i ovoshchesushil'naia promyshlennost': 9 34-35

Talburt, W.; Kueneman, R., 1987: Dehydrated diced potatoes. Potato processing edited by William F Talburt and Ora Smith: 646

Suguna, S.; Usha, M.; Sreenarayanan, V.V.; Raghupathy, R.; Gothandapani, L., 1995: Dehydration of mushroom by sun-drying, thin-layer drying fluidized bed drying and solar cabinet drying. Drying characteristics of oyster mushroom (Pleurotus citrinopileatus) under sun-drying, thin-layer drying, and fluidized bed drying were studied at laboratory level. Colour, and rehydration ratio were used as criteria for evaluating the product qu...

Bogaczynski, K.K.ryluk, J.M.chniewicz, J.B.rowczak, A., 1977: New methods of producing grits from diced potatoes. Przemysl spozywczy: 1 (12) 459-460

Anonymous, 1967: Dehydrated diced potatoes In Potato processing