H2-FV25-B flender 95 n eupex Helical gear Reduction Boxes H2

Flender/Flender Gear Units/Helical gear Reduction Boxes H2

Bolin and colleagues (. Freeze drying (temperature /H1C and absolute pressure 0.2 mm Hg) as well as explosion pufng are other drying techniques employed for carrots on limited scale. Low-oxygen packages (vacuum, nitrogen, or carbon dioxide atmo-sphere) with 2levels lower than 2% are necessary to prevent carotenoid deterioration during storage. Details of carrot drying technology have been published (8,. Drying of Fruits, Vegetables, and Spices 6 4.2.3 Beets Peeled beets are sliced, diced, or strip-cut to specic sizes. Steam blanching for about 6 min is used in many cases, but not always. Sulting of the raw beets is not practical.Tunnel and conveyor dryers of different congurations are typically used. Relatively high drying air temperatures (9 C1C) may be used in the rst drying stage; however, lower temperature of air (7 ) is desirable in the second stage. Final moisture content of beets in such dryer is 1% (..), and normally additional drying to 5% (..) instationary bins is necessary. Explosion pufng of dices is commercially used for good-quality dry product. Air predried diced beets of 4% moisture (..) are processed in pufng gun. They are heated to the pressure of 0.3 MPa in steam; then the pressure is quickly released to the atmospheric level. The exploded product, which has lost about 5% moisture, is then nishdried on trays, continuous belt, etc. The porous structure of the nal product results inmuch lower dehydration time than is required in conventional drying techniques. 4.2.4 Onion and Garlic Dried root vegetables, potatoes, and onions have found extensive use in food manufactur- ing, both in dry product formulation as well as in ingredients for wet soups, baby foods, and ready to eat or canned meals. 4.2.4.1 Onion Sliced, aked, or kibbled onions are mainly dried on continuous belt conveyors or tunnels to target moisture content of 5% (..) or less. Onions are normally not blanched, to prevent the avor loss that would otherwise occur during this pr