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2020 | OriginalPaper | Buchkapitel

Drying of Biomaterials of Animal Origin with Superheated Steam

verfasst von : Robert Adamski, Kamil Wróbel, Zdzisław Pakowski, Waldemar Szaferski

Erschienen in: Practical Aspects of Chemical Engineering

Verlag: Springer International Publishing

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Abstract

Drying with superheated steam is an innovative method for the preparation of food products. Compared to hot air drying, this method allows obtaining higher quality products. In addition to better quality features, superheated steam has a number of other advantages, such as low energy consumption and high drying speed. The main purpose of the following work was to determine the drying curve for pork subjected to superheated steam drying. The parameter that was additionally determined was the temperature distribution in the dried material. The tests were carried out at four temperatures (120, 140, 160 and 180 °C). The drying curves determined were similar to the drying curves obtained by other scientists. The obtained results confirmed that steam drying with superheated heat at a higher temperature reduces drying time.

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Metadaten
Titel
Drying of Biomaterials of Animal Origin with Superheated Steam
verfasst von
Robert Adamski
Kamil Wróbel
Zdzisław Pakowski
Waldemar Szaferski
Copyright-Jahr
2020
DOI
https://doi.org/10.1007/978-3-030-39867-5_2