Determination of the Coefficient of Initial Drying Speed of Selected Vegetables

Golisz, Ewa; Trajer, Jędrzej; Sokołowska, Patrycja; Jaros, Małgorzata

Determination of the Coefficient of Initial Drying Speed of Selected Vegetables

dc.contributor.author	Golisz, Ewa
dc.contributor.author	Trajer, Jędrzej
dc.contributor.author	Sokołowska, Patrycja
dc.contributor.author	Jaros, Małgorzata
dc.contributor.organization	Faculty of Production Engineering, Warsaw University of Life Sciences – SGGW	en
dc.date.accessioned	2018-03-05T11:22:04Z
dc.date.available	2018-03-05T11:22:04Z
dc.date.issued	2017-11
dc.description.abstract	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.	en
dc.identifier.citation	Golisz E., Trajer J., Sokołowska P., Jaros M. 2017. Determination of the Coefficient of Initial Drying Speed of Selected Vegetables. [in:] Lorencowicz E. (ed.), Uziak J. (ed.), Huyghebaert B. (ed.). Farm Machinery and Processes Management in Sustainable Agriculture, 9th Int. Scient. Symp. ULS Lublin, p. 109-113	en
dc.identifier.doi	10.24326/fmpmsa.2017.20
dc.identifier.isbn	978-83-937433-2-2
dc.identifier.uri	https://open.icm.edu.pl/handle/123456789/14829
dc.language.iso	en
dc.publisher	Dept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Poland	en
dc.rights	Uznanie autorstwa-Użycie niekomercyjne 3.0 Polska	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc/3.0/pl/	*
dc.subject	convective drying	en
dc.subject	carrot	en
dc.subject	beet	en
dc.subject	parsley	en
dc.subject	celery	en
dc.subject	sustainable agriculture	en
dc.title	Determination of the Coefficient of Initial Drying Speed of Selected Vegetables	en
dc.type	bookPart	en
dc.type	conferencePaper	en