Smart drying of organic food products (SusOrgPlus Practice abstract)
Type de document
report
Langue source
-- Langue source --
Titre
Smart drying of organic food products (SusOrgPlus Practice abstract)
Titre français
Titre anglais
Auteur(s)
- VON GERSDORFF Gardis
- STURM Barbara
- ESPER Albert
- BANTLE Michael
Editeur(s)
Autre(s)
Id
K9DIF8B6
Version
4284
Date ajout
21 avril 2021 11:17
Date modification
21 avril 2021 11:17
Résumé
Smart drying applications enable sustainable processing of organic food in terms of high final product quality and efficient drying processes. Valuable compounds are maintained to a higher degree compared to conventional drying applications.
• Know the critical temperature(s) of product components and decide which is the maximum allowed temperature for each product.
✓ Avoid the product temperature to exceed critical temperatures of product compounds.
• Monitor the moisture loss and the product surface temperature (pyrometer, infra red camera) and be aware that air temperature ≠ product temperature.
✓ Higher temperatures at the beginning of the drying process until the sharp rise of the product temperature flattens (inflexion point)
✓ Constant temperatures until the final moisture content is reached
• Control air temperature, velocity and relative humidity related to the drying phase of the product.
✓ High velocities at high evaporation rates
✓ Avoid case hardening and shrinkage
• Develop drying strategies in terms of drying parameters related to your drying device and the specific products based on experimental determined time intervals (s.a.).
Decreased drying times at increased product quality and increased energy efficiency!
Note
None
CRAW tags
- AB - Spécifique
- FREDO conservation des productions
- FREDO machine, bâtiment et infrastructure
- FREDO qualité des produits
- FREDO transformation et valorisation
- GEO Europe
- projet
- séchoir
WEB tags
Pages
1-2
Date caractères
2020
Date publication
1 janvier 2020
Url publication