Bevel-helical speed reduction gearboxes B4 ckstop Sz Backstop from Sz Backstop Sz Bac B4-FH-22-A

Flender/Flender Gear Units/Bevel-helical speed reduction gearboxes B4

within 8 min. Drying of Fruits, Vegetables, and Spices 6 Successful drying of diced potatoes in belt-through dryer has been reported (3,. standard belt through-ow dryer, which has bed 1.2 wide and 3 long,has been reported to evaporate 4 kg of moisture per hour, giving product of nearlyuniform moisture in each piece. Other types of drying such as freeze and microwavedrying are still expensive for industrial-scale applications. However, lot of research is continuously being pursued. 4.2.1.2 Potato Strips considerable portion of the total potato production is utilized as livestock feed. The most efcient method of preserving potato as livestock feed is drying. Potato tubers forsuch processing undergo either wet or dry cleaning and are sliced. Potato strips thus prepared are usually dried in cocurrent rotary dryers, 1 in diameter. The ratio of the diameter to the length of the dryer is typically 1:5. The inlet air temperature is about5C and the outlet is about 1 . Dry potato strips contain about 1% (..) moisture (. 4.2.1.3 Potato Flakes Potato akes are the leading form of dried mashed potatoes. Part of the total potato akes production is nely ground to produce potato our after milling and screening of the nal akes. The process starts with washing, peeling, precooking, cooling, and then mashingof the potatoes. Mashed raw material before drying contains potato pulp and several addi-tives. Degree of broken potato cells (for example, 1%2%) in raw material before dry-ing is one of the parameters controlling the drying kinetics. Typically mashed potato pulpcontains 7.5%8.5% water (..) and dry potato akes contain 6%7% (..). Generally, single- and double-drum dryers are used to produce potato akes. The most frequently used cylinders are 6 mm in diameter and 2 mm inlength (single drum) or 9 mm in length (double drums). The temperature of thecylinder surface, heated by saturated steam, typically reaches 1 and above. For tem- peratures in the range of 2 , mineral oi