Dehydration of apple rings
Master Thesis
1971
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Abstract
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.
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Promnitz, R.H.G. 1971. Dehydration of apple rings. . ,Faculty of Engineering and the Built Environment ,Department of Chemical Engineering. http://hdl.handle.net/11427/39007