INVESTIGATION OF CELERY DRYING PROCESS BY FLUIDISATION METHOD

Abstract

The article studies the process of drying chopped celery using the fluidization method. In this case, a theoretical model of drying chopped vegetables was used in the first period and a simplified model in the second period. Testing these models and determining the scope of their application showed that the most important in the exchange of water in this process is the internal exchange of mass and heat. Their dynamics depend on the initial drying speed in the first period. A new model of fluidized bed drying is proposed and tested on celery slicing.