Journal
JOURNAL OF FOOD ENGINEERING
Volume 111, Issue 1, Pages 110-114Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.01.019
Keywords
Bed dryer; Ilex paraguariensis; Moisture loss kinetics; Page model
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Funding
- Agencia para la Promocion Cientifica de la Republica Argentina
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In the present research, the reduction of energy consumption was evaluated during drying of yerba mate branches when tempering periods were applied. An empirical model was validated describing the moisture variation with time and process temperature, using different operation conditions. This model was used to simulate an industrial dryer in order to minimize energy consumption, maintaining the final moisture content constant. Best results were obtained working in the following conditions: application of heat for 15 min, 15 min of tempering and continuous application of heat. The bed height (1 m) was reduced in 10% maintaining the dryer production increasing the belt velocity. Working with these conditions a 10% of energy consumption can be reduced. (c) 2012 Elsevier Ltd. All rights reserved.
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