The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates

Abstract

Experiments were undertaken to study the relationship between the drying constant and the shrinkage constant of food products during drying. Three particular geometrical shapes of parallelepiped, cylindrical ans spheres were selected from potatoes, (aspect ratio = 1:1, 2:1, 3:1), cut beans (length:diameter = 1:1, 2:1l 3:1) and peas, respectively. The volumetric shrinkage behaviour and drying behaviour of food particultes were studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system at three different drying temperatures of 30, 40, and 50 C. Shrinkage conatant was evaluated with non-dimensional moisture and compared with the drying constant for all materials at these three temperatures to understand the effects of the drying constant on the shrinkage constant for each material under investigated drying conditions.