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Observations on the rate of dehydration of root vegetables in heated air.

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Relation http://ir.cftri.com/4780/
 
Title Observations on the rate of dehydration of root vegetables in heated air.
 
Creator Bhatia, B. S.
Tucker, C. G.
Goodling, E. G. B.
 
Subject 23 Vegetables
02 Drying and Dehydration
 
Description A four_stage counterflow hot-air drying system with interstage reheating which has been
developed for the dehydration of vegetables in strip or shred form is compared with a less
complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory
drying is llossible, to some cases in 6-7 hours even in a single-stage system, though not
necessarily with good thermal efficiency. The possibility of bacterial hazards associated
with low initial drying temperatures is discussed.
 
Date 1959
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4780/1/Journal%20of%20Science%20of%20Food%20and%20Agriculture%2C%20Volume-10%28%20%281959%29%20130-135.pdf
Bhatia, B. S. and Tucker, C. G. and Goodling, E. G. B. (1959) Observations on the rate of dehydration of root vegetables in heated air. Journal of Science of Food and Agriculture, 10. pp. 130-135.