Dehydration of Foods
Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from
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DEHYDRATION OF FOODS
SERIES EDITOR GUSTAVO
V.
BARBOSA-CÂNOVAS, WASHINGTON STATE UNIVERSITY
EDITORIAL BOARD JOSE M. AGUILERA
UNIVERSIDAD CATOLICA
RICHARD W. HAR TEL UNIVERSITY OF WISCONSIN JOZEF L. KOKINI RUTGERS UNIVERSITY MICHAEL J. McCARTHY UNIVERSITY OF CALIFORNIA MARTIN R. OKOS PURDUE UNIVERSITY MICHA PELEG UNIVERSITY OF MASSACHUSETTS M. ANANDHA RAO CORNELL UNIVERSITY JORGE WELTI-CHANES UNIVERSIDAD DE LAS AMERICAS
DEHYDRATION OF FOODS
GUST A VO
V.
BARBOSA-CĂNOV AS
WASHINGTON STATE UNIVERSITY
HUMBERTO VEGA-MERCADO MERCK SHARP
& DOHME OUIMICA DE PUERTO RICO
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.
I(!)F International Thomson Publishing
Cover design: Trudi Gershenov Copyright © 1996 by Springer Science+Business Media Oordrecht Originally published by Chapman & Hali in 1996
AII righls reserved. No part of this book covered by the copyright hereon may be reproduced or used in any fann or by any means--·graphic, electronic, Of mechanical, including photocopying, recording, taping, Of information storage and retrieval systems-without the written permission of the publisher. 23456789 10 XXX 01 00999897
Library of Congress Catalogil1g-in-Publication Data Gustavo V. Dehydration of foods / Guslavo V. Barbosa-Canovas and Humberto Vega-Mercado. p. cm. Includes bibl:ographical references and index.
Barbosa-Cănovas,
L Food··Drymg. 1. Vega·Mercado, Humberio. TI. Title. TP371.5.B365 1996 95-44230 668' .0284--dc20 CIP ISBN 978-1-4419-4723-9 ISBN 978-1-4757-2456-1 (eBook) DOI 10.1007/978-1-4757-2456-1
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Ta aur families
CONTENTS
CHAPTER 1.
INTRODUCTION TO DEHYDRATION OF FOOD
1.0 Introduction 1.1 Theoretical Aspects 1.2 Dryers 1.3 Final Remarks 1.4 References CHAPTER 2.
FUNDAMENTALS OF AIR-WATER MIXTURES AND IDEAL DRYERS
2.0 Introduction 2.1 Fundamentals of Air-Water Mixtures 2.1.1 Ideal Gas Relationships 2.1.2 Moisture Content of Air 2.1.3 Psychrometric Chart 2.1.3.1 Dry Bulb Temperature 2.1.3.2 Relative Saturation or Relative Humidity 2.1.3.3 Percentage Saturation ar Percentage Absolute Humidity 2.1.3.4 Humid Volume ar Specific Volume 2.1.3.5 Humid Heat 2.1.3.6 Enthalpy of a Vapor-Gas Mixture
1
1 3 4 7 7
9
9 9 10
12 13 13 15 15 15 16 16 vii
viii
Con ten ts
2.2 2.3 2.4 2.5
2.1.3.7 Dew Point 2.1.4 The Saturated Condition 2.1.5 Adiabatic Saturation Temperature 2.1.6 Wet Bulb Temperature Mixing Two Streams of Air Reat and Mass Balances in Ideal Dryers 2.3.1 Continuous Dryer Without Recirculation 2.3.2 Continuous Dryer With Recirculation Concluding Remarks References
CHAPTER 3.
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