Kinetics of low temperature beet pulp drying

Ivashenko N.; Bulyandra A.; Bernic Mircea

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IVASHENKO, N., BULYANDRA, A., BERNIC, Mircea. Kinetics of low temperature beet pulp drying. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 107-111. ISBN 978-9975-87-428-1.

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Modern Technologies in the Food Industry
Vol.1, 2012

Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Kinetics of low temperature beet pulp drying

Pag. 107-111

Ivashenko N.¹, Bulyandra A.¹, Bernic Mircea²

¹ National University of Food Technologies, Kyiv,
² Technical University of Moldova

Disponibil în IBN: 28 septembrie 2020

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Rezumat

Drying of sugar beet pulp is a nonstationary mass transfer process, the rate of which varies throughout the process. When studying the material were constructed the curves of the moisture content depending on drying time, for different initial moisture content, temperature of drying agent and velocity.

Cuvinte-cheie
sugar beet, pulp, low temperature, drying

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