IX Regionalna konferencija Industrijska energetika i zaštita životne sredine u zemljama Jugoistočne Evrope (str. 139-144)
АУТОР(И) / AUTHOR(S): Mihailo Milanović, 
Tijana Urošević, Olivera Ećim-Đurić
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DOI: 10.46793/IEEP24.139M
САЖЕТАК / ABSTRACT:
In this work, different drying parameters, including temperature regimes, blanching pretreatment, and mass of the samples, were varied to determine the influence of these parameters on the kinetics and specific energy consumption of red beetroot chips during convective drying. Two types of beetroot samples were used for the analysis: fresh slices and slices treated by blanching, both of 5mm thickness. Three different temperature regimes were selected: first regime (I) was performed at a constant temperature of 70°C, second regime (II) was performed with two-stage drying at temperatures of 80°C and 55°C, and third regime (III) was conducted with three-stage drying at temperatures of 80°C, 60°C, and 55°C, respectively. Results obtained from the experiments are analyzed from the aspects of equilibrium moisture content, drying time, specific energy consumption and drying kinetics. It was concluded that stage drying strongly affects equilibrium moisture content, while pretreatment increases initial moisture content. The drying time was strongly dependent on the initial mass of the samples, while the specific energy consumption depended, besides the mass, also on drying regime, and it was found to be smallest for two-stage drying.
КЉУЧНЕ РЕЧИ / KEYWORDS:
drying kinetics, beetroot chips, variable temperature drying, moisture content
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