Dehydration of apple rings

The effect of air humidity and velocity, tray surface and ring thickness, on the drying rates of apple rings, is reported. Drying rates for different apple slice thicknesses are correlated with the total moisture content of the fruit and the air relative humidity. Also reported are results on the simulation, both experimental and computational, for the parallel-flow industrial dehydrator drying process.

Grantor

Department of Chemical Engineering

Year dc:date.issued

1971

Author dc:creator

• Promnitz, Richard Henry George

Advisors dc:contributor.advisor

• Carr, A D
• Buhr, H O

• engineering

Handle dc:identifier.uri

http://hdl.handle.net/11427/39007

OAI identifier oai:identifier

oai:open.uct.ac.za:11427/39007