Determination of the Coefficient of Initial Drying Speed of Selected Vegetables (original) (raw)

2017, Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

Efficient production of safe, high quality food is an important element of sustainable agriculture. Fruits and vegetables belong to an exceptional group of materials in food processing, and one method of preservation of growing production of fruits and vegetables is drying them. The work analyses the dependence of the initial drying speed coefficient in the first stage of drying on the initial moisture content in the process of convective drying, using cruciferous (root vegetables), namely, carrot, parsley, celery and beet. Samples of three different thicknesses (3, 5 and 7 mm) were dried at three different temperatures (50, 60 and 70°C), with the constant flow speed of the drying agent. The results were presented graphically, in the form of charts. As expected, the analysis of the results showed that the drying process is faster for materials with higher initial water content. The coefficient of initial drying speed reached lower values for thicker slices, and increased together with the temperature of the drying agent.

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