Equilibrium isotherms of red beetroots

The equilibrium moisture content of red beetroot has been studied and the corresponding sorption- desorption curves have been obtained at temperature 20°C. The strain measurement method has been used to establish the sorption curves. Analytical dependence describing the sorption and desorption curves have also been derived. Values of equilibrium moisture contents for temperatures higher than 20°C have been obtained by the Pass and Slepchenko’s method. The results are presented in graphical and table form

Laboratory convective dryer combined with microwaves

A laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the influence of the drying process on the phenols and flavonoids contents in at continuous convective drying were investigated. The results give useful information for the organisation and the operating of the drying modes of vegetables

Equilibrium isotherms of red beetroots

The equilibrium moisture content of red beetroot has been studied and the corresponding sorption- desorption curves have been obtained at temperature 20°C. The strain measurement method has been used to establish the sorption curves. Analytical dependence describing the sorption and desorption curves have also been derived. Values of equilibrium moisture contents for temperatures higher than 20°C have been obtained by the Pass and Slepchenko’s method. The results are presented in graphical and table form

Laboratory convective dryer combined with microwaves

A laboratory equipment for combinations of convective and microwave drying is presented. It was applied for drying of parsnips. Lower energy consumption at microwave heating of the product at intermitted drying is confirmed in comparison to continuous convective drying with hot air. In addition, the influence of the drying process on the phenols and flavonoids contents in at continuous convective drying were investigated. The results give useful information for the organisation and the operating of the drying modes of vegetables