About this document
Drying Time Calculations for Food Products by Jaynie Lee Villaran is a document available to read on EtoBox.
1. The document provides information to calculate the time required for a food product drying in a constant rate period to reach the critical moisture content and begin the falling rate period. It gives the initial moisture content, critical moisture content, drying rate, product dimensions and density. 2. A second problem calculates the amount of air required to dry a product from an initial to final moisture content in a cabinet dryer, given the drying air conditions and product temperature. 3. A third
- Author
- Jaynie Lee Villaran
- Language
- EN