Batch drying of sliced tomatoes at specific ambient conditions

IF 0.9 Q4 CHEMISTRY, MULTIDISCIPLINARY Acta Chimica Slovaca Pub Date : 2018-10-01 DOI:10.2478/acs-2018-0019
Mohammad Jafar Royen, A. Noori, J. Haydary
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引用次数: 3

Abstract

Abstract In this work, drying of tomato slices was studied in a laboratory scale batch dryer working at conditions specific for geographical locations with low ambient pressure and low relative humidity of air. Tomato is a perishable farm product with high moisture content. Despite their high value, tomatoes are subjected to wastage and spoilage during their seasonal period; to last longer after harvested, they need to be treated by drying. Drying is one of the most widely used methods of tomato preserving for a longer period of time. This study involves experimental work on tomatoes drying in a tray laboratory batch dryer with the dimensions of (490 × 330 × 310) mm, a load cell-force sensor (range: 0–5 kg), fan (speed: 0–2500 rpm), air flow sensor (0–150 l/min) and a temperature and humidity monitoring system. This study was aimed at the development of a suitable drying method for the production of dehydrated agricultural products under specific air properties and climate conditions such as low ambient pressure and low relative humidity. During the experiment, the average ambient pressure was 82 kPa, and the average relative humidity of air was 20 %. Drying characteristics of tomato slices were determined at three temperature levels, namely: 50 °C, 60 °C and 70 °C,and three air flow rates: 30 l/s, 40 l/s and 50 l/s, for each temperature level. In this study, the effect of temperature, air flow rate, and ambient conditions on the drying rate of tomato slices were studied. The results indicate that during the experiments, tomatoes were dried to the final moisture content of 32.2 % from 92 %. Drying time at 50 °C, 60 °C and 70°C, and air flow of 30 l/s was 17.80 h, 15.80 h, and 14.08 h, respectively. For the air flow rate of 40 l/s, the drying time was 15.0 h, 12.9 h and 11.7 h and for the air flow rate of 50 l/s, the drying time of tomato slices was 14.0 h, 11.6 h and 10.2 h, respectively.
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番茄切片在特定环境条件下的分批干燥
摘要在这项工作中,在实验室规模的间歇式干燥机中,在低环境压力和低空气相对湿度的特定地理位置的条件下,对番茄切片的干燥进行了研究。番茄是一种易腐烂的农产品,水分含量高。尽管西红柿的价值很高,但在季节性时期,它们会被浪费和变质;为了在收获后持续更长时间,它们需要经过干燥处理。干燥是番茄保存时间最长的方法之一。本研究涉及在尺寸为(490×330×310)mm的托盘实验室分批干燥机、称重传感器(范围:0-5 kg)、风扇(转速:0-2500 rpm)、空气流量传感器(0-150 l/min)和温度和湿度监测系统中对番茄进行干燥的实验工作。本研究旨在开发一种合适的干燥方法,用于在特定的空气特性和气候条件下生产脱水农产品,如低环境压力和低相对湿度。在实验期间,平均环境压力为82kPa,空气的平均相对湿度为20%。番茄切片的干燥特性是在三个温度水平下测定的,即:50°C、60°C和70°C,以及三种空气流速:每种温度水平30 l/s、40 l/s和50 l/s。在本研究中,研究了温度、空气流量和环境条件对番茄切片干燥速率的影响。结果表明,在实验过程中,番茄的最终含水量从92%降至32.2%。在50°C、60°C和70°C以及30 l/s的空气流量下的干燥时间分别为17.80小时、15.80小时和14.08小时。对于40l/s的空气流速,番茄片的干燥时间分别为15.0小时、12.9小时和11.7小时;对于50l/s的气流流速,番茄切片的干燥时间为14.0小时、11.6小时和10.2小时。
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来源期刊
Acta Chimica Slovaca
Acta Chimica Slovaca CHEMISTRY, MULTIDISCIPLINARY-
自引率
12.50%
发文量
11
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