Drying Intensity Influence on Quality of Dried Food

Abstract

Food is dried to needed moisture content. Drying intensity results from interrelationships among the characteristics of dried product, drying medium and dryer. This dependence is investigated by tests at one laboratory and three industrial type dryers. The attention is concentrated on rice and apple drying because of their significance for actual local agriculture. Paddy thin layer drying is examined at temperatures up to 42 oC and final moisture content wet basis of 10 %. Apple rings are dried at temperatures up to 80 oC and final moisture content wet basis of 24 %. For the both drying products, process of drying in more periods with intermittent tempering is evaluated.