SFB 564, E1.2 - Multi-layer drying models for optimization of high value crop drying in small scale food industries

Status
abgeschlossen
Projektbeginn
01.07.2006
Projektende
30.06.2009
Projekt-Homepage
https://www.uni-hohenheim.de/sfb564/project_area_e/e1/e1_outline.php
Longan drying
Beschreibung

Since harvest of mango, litchi and longan is seasonal, drying these fruits is a useful method to ensure their availability throughout the year. Furthermore, drying is a value-adding process because dried fruits fetch higher prices. The objective of subproject E1.2 is to optimize the drying process in terms of dryer capacity, energy consumption and end product quality. Based on modeling and simulation, the drying process in small-scale fruit processing industries of farm cooperatives will be optimized to enhance sustainability of mountainous agriculture.

Funded by the Deutsche Forschungsgemeinschaft (DFG), Germany and co-fundes by the National Research Council of Thailand with

285 000 Euro

Beteiligte Personen

Beteiligte Einrichtungen

Förderer

Publikationen im Rahmen des Projekts