Impact of temperature on kinetics of fluid-bed drying of champignons

U ovom radu ispitivan je utjecaj temperature zraka na kinetiku konvekcijskog sušenja klobuka i stapki šampinjona. Sušenje je provođeno pri brzini strujanja zraka od 4,1 m/s i tempartutama zraka od 50 °C, 60 °C i 70 °C. Za aproksimaciju eksperimentalnih podataka primijenjena su tri matematička modela: Pageov, logaritamski i modiicirani Henderson-Pabis model. Najveća brzina sušenja klobuka i stapki šampinjona ostvarena je pri 70 °C. Za opisivanje kinetike konvekcijskog sušenja u fluiditiranom sloju pokazao se modificirani Henderson-Pabis model.The aim of this paper was investigation of drying temperature effect on fluid-bed drying kinetics of champignons (caps and pedicles). Drying was done in fluid-bed drier at 4,1 m/s (air velocity) and 50 °C, 60 °C and 70 °C (air temperature). Experimatal data were approximated with three mathematical models: Page, logarithmic and modified Henderson-Pabis model. The highest drying velocity was at 70 °C. Drying data are the best describes by modified Henderson-Pabis model