Adaption of the cumulated thermal load for the investigation of the quality of dried agricultural products

When designing drying processes for sensitive biological foodstuffs like fruit or vegetables, energy and time efficiency as well as product quality are gaining more and more importance. These all are greatly influenced by the different drying parameters (e.g. air temperature, air velocity and dew point temperature) in the process. In sterilization of food products the cooking value is widely used as a cross-link between these parameters. In a similar way, the so-called cumulated thermal load (CTL) was introduced for drying processes. This was possible because most quality changes mainly depend on drying air temperature and drying time. In a first approach, the CTL was therefore defined as the time integral of the surface temperature of agricultural products. When conducting experiments with mangoes and pineapples, however, it was found that the CTL as it was used had to be adjusted to a more practical form. So the definition of the CTL was improved and the behaviour of the adjusted CTL (CTLad) was investigated in the drying of pineapples and mangoes. On the basis of these experiments and the work that had been done on the cooking value, it was found, that more optimization on the CTLad had to be done to be able to compare a great variety of different products as well as different quality parameters