Bevel-helical gear reducers B3 on Type H Gear unit dimensions fourstage gear un B3SH-19-C

Flender/Flender Gear Units/Bevel-helical gear reducers B3

ocess. When dried in tunnel-type dryers, the sliced onions are automatically spread on wooden trays with unitload of about 5 kg/ 2. The trays are automatically stacked on cars and conveyed through typical two-stage tunnel dryer. In the rst (cocurrent) stage, hot air at temperature of7C8C is normally used; in the second (countercurrent) it is 5 C6C. After 1 1 the dry material has 5%7% moisture, it may then be dried in bins to nal moistureless than 5%. More practical equipment for onion drying is multistage continuous belt conveyor. stainless steel perforated belt is normally used with hot air owing through the beltand bed of onion slices of 1 cm in thickness. The temperature of the drying air isgradually reduced from about 8 Ct o5 5C as the sliced onions move through the dryer. The average drying time is 6 with nal moisture content of 6% (..). Additionaldrying (1 ) in stationary bins, using partially dehumidied air of 5 , gives the nal product 4% moisture or less. small proportion of dry onion is produced by freeze drying. For commercial use, sliced, chopped, minced, granulated, or powdered dry onions are produced. High-hygroscopic dry onion products require special low air-humidityatmosphere in the nal processing stages such as screening, grinding, and packaging. Avariety of moisture resistant containers, such as plastic or aluminum bags, jars, clipboardboxes, and metal cans, are used for the retail market. 4.2.4.2 Garlic Drying technology of garlic is almost the same as that of onion (. The garlic bulbs are broken into individual cloves, washed, sliced, and then dried up to 6.5% (..). Garlic is 6 Grabowski et al. widely used, in the formulation of spice mixtures, garlic salt, etc. All the same forms and types of dry garlic products as of onion are commercially available. 4.2.5 Other Vegetables Many other vegetables are being dried, however, to much lower extent. Generally, simi- lar drying methods and conditions can be used for most vegetables. Gentle