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자료유형
학술대회자료
저자정보
Chua, K.J. (Department of Mechanical and Production Engineering, National University of Singapore) Mujumdar, A.S. (Department of Mechanical and Production Engineering, National University of Singapor) A Hawlader, M.N. (Department of Mechanical and Production Engineering, National University of Singapor) Chou, S.K. (Department of Mechanical and Production Engineering, National University of Singapor) Ho, J.C. (Department of Mechanical and Production Engineering, National University of Singapore)
저널정보
한국농업기계학회 한국농업기계학회 International Conference 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
발행연도
2000.1
수록면
413 - 422 (10page)

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Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.

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