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Troubleshooting of A Newly Design Low Pressure Superheated Steam Processing Unit

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  MBSK 10-304,  ASABE/CSBE North Central Intersectional Meeting. (doi: 10.13031/2013.36285) @2010
Authors:   Hin Yat Tang, Stephanie Au, Stefan Cenkowski
Keywords:   Superheated steam, vacuum, processing unit

Superheated steam (SS) drying is known to be a more energy efficient alternative to conventional hot air drying. In food drying, burning and destroying the food product can be a problem for temperature sensitive material, such as fruits and vegetables, due to the high temperature required in SS drying. A solution is to create a drying environment having a sub-atmospheric SS pressure, which is often referred to as low pressure or vacuum drying. The objective of this study was to design, fabricate, and test a SS drying system that could operate at sub-atmospheric pressure.

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