I Vacuum Drying Vegetables w/ IR Heaters: Investigating Increased Batch Time

AI Thread Summary
Vacuum drying vegetables with IR heaters has seen an increase in batch time from 3-4 hours to 6 hours during winter, despite lower temperatures and relative humidity. The rate of evaporation from a vegetable's surface depends on factors such as temperature, humidity, and air circulation. These factors can vary significantly between summer and winter, affecting drying efficiency. Additionally, the water content of vegetables may differ by season, influencing drying times. Understanding these dynamics is crucial for optimizing the vacuum drying process.
ravindrar
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For vacuum drying time before winter was maximum 4 hours in winter it is increased by 3 hours. What must be the reason?
I am working on a project on vacuum drying vegetables using IR heaters. Before winter batch time was around 3 to 4 hours now it has increased to 6 hours. Any logic behind this as though the temperature drops and RH also drop so why has the time increased?
 
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I’d guess that you need to answer these three questions in order to understand what’s going on:

Q1. On what factors does the rate of evaporation from a vegetable's surface depend?
Q2. How will each of these factors differ (inside the drying apparatus) between summer and winter?
Q3 Is the water-content of a vegetable the same in summer and winter?

(Minor edit made.)
 
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