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FOOD »PRODUC‘I‘S
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173
”clearly ;: {highdrying rates
the,producüwith
rapid heatmg and vapeur removal
ortoo small particles (theSe—are-cak
ried away With the vapeur stream) or- on the other hand comparatively high layers of the
product surrounded by heating elements With suîcient spacing between the particles itself
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allowing a certain amount of smaller partielesinbetween With a coinparatively low vapour
velocity is the other possible basic prmCiplez‘
.Within the limiting relatiOn :betweenxvapour’
drymgrate,and part1des1ze the
.
highest tolerable (Without
Pressure should
used {toincrease the dryi_ng
rate. Figure
operation pressure Onathe dryingmate for some
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FIGUREl5
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Drying rates as a function of pressure. Various products as parameter.
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Note : “Trockenleistung” to be translated as : drying rate, “Druck” as : operaüng pressure.
Wassereis = ice -—-— Scampi = Scamp‘i — Küfee=Coee —- Quark
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