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Drying Characteristics of Chicory Roots in Hot Air Drying

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

Citation:  Paper number  016115,  2001 ASAE Annual Meeting. (doi: 10.13031/2013.4222) @2001
Keywords:   Chicory, Slices, Drying characteristics, Thin layer drying, Drying rates, Drying constant

The chicory root slices of 3, 5, and 7 mm were dried in thin layers under hot air at 50, 60, 70, and 80 C. The drying characteristics curves (drying rate curves) showed that the drying of chicory root slices was in a single falling rate period. An empirically modified form of an exponential model was used to relate the thin layer drying constant for chicory root slices to drying temperature, which had a good fit to the experimental data. Drying of chicory root slices was greatly influenced by drying temperature and slice thickness. The relationships between the drying constant and the drying temperature or slice thickness were established mathematically.

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