Time and speed of fruit drying on batch fluid-beds

Abstract. Drying of particles (pieces) in a fluidized bed affords better quality of end products, especially for better product structure and its shorter reconstitution time. Fluid-bed drying of different fruit particles has been investigated. Starting water content varies from grape berries 81·5 % and peach 87·7 % to apricot 86·9%. The temperature of fluidization varies from 70◦C to 100◦C at air velocities from 0·98 ms−1 to 5·2 ms−1. The product should be dried fruit with 10 % to 14 % of water content with good rehydration quality that varies from 8 to 20. Experimental data have been measured, relevant values have been calculated and a mathemat-ical model introduced. The results have shown that drying of fruit in a fluidized bed produces dry fruit particles of improved quality in a much shorter time, with improved rehydration times and qualities, than in continuous belt-driers that are generally used