EFFECT OF A TEMPERING PERIOD ON DRYING OF CARROT IN A VIBRO-FLUIDIZEDBED

Drying of diced carrot in a vibrofluidized bed was studied experimenta lly for various air temperatures, bed heights and size of the cubes. E ffect of a tempering period that may be implemented into a drying cycl e was examined with respect to drying kinetics and energy consumption. Although two stage drying with a tempering period increases the overa ll drying time, it shortens the drying time in a VFB dryer thus reduce s energy consumption.