Helical gear reducers H3 flender belgium H3-HH-7-A

Flender/Flender Gear Units/Helical gear reducers H3

ditives for the fruit and vegetable foam formulation from juice or pulp. Foammat drying involves drying thin layer (0.1.5 mm) of the stabilized foam in air at6C7C for only few minutes, as the foam structure decreases drying time to about one-third. The foam is spread on perforated oor craters as the airstream is forced throughthe bed. continuous belt tray dryer as well as slightly modied spray dryer ( canalso be used to this process. Good quality tomato, apple, grape, orange, and pineapple powders can be produced by using this technique. Optimal initial concentration of feed solids is in the range of 3% for tomato and 5% for orange. The cost of such dryingprocess may be higher than that of spray or drum drying, although lower than that ofvacuum and freeze drying. More technical details on foam mat drying are given in vanArsdel and coworkers ( and Arthey and Ashurst (. Drying of Fruits, Vegetables, and Spices 6 3.5 Explosion Pufng Overheating of wet food product in pressurized chamber, called gun, followed by quick release of the pressure to atmospheric condition is the technique, called explosion pufng , that allows the production of good-quality porous dry material. The amount of water typically contained in fruits and vegetables is usually too large to evaporate entirely during the explosion pufng process. An initial predrying of the fresh product is thereforenecessary when using this technology. Table 8 ( presents some examples of practicalvalues of this initial moisture content for the explosion pufng of selected fruits and vege-tables along with some other necessary processing conditions. The average moisture con-tent of fruits and vegetables in order to start the process should be lowered to 1%3%. Such partly dried food pieces are put into pufng gun. The gun is sealed and pressurized by heating directly (superheated steam) or indirectly through the walls (gas ame, electricheater, etc.). As the pressure and temperature inside the chamber reach