On the experimental study of a pressure regulatory system for bioproducts dehydration

摘要: This present study examines the effects of a successive pressure drops method on drying kinetics as well color degradation two bioproducts, namely potato and carrot. The parameters under investigation include cycle duration, levels chamber temperature kinetics, product porosity changes. Experimental results have shown that level has positive impact heat-sensitive bioproducts. Also, for given period, shorter time been observed to result in favorable samples. Finally, conditions employing lower reduce change