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

In summary, the conversation discusses the increase in batch time for vacuum drying vegetables using IR heaters during winter compared to summer. The speaker raises questions about the factors affecting the rate of evaporation from the vegetables' surface, the differences in these factors between summer and winter, and the water content of the vegetables in each season. The conversation also mentions the Arrhenius equation, which was developed in 1889 to explain the relationship between temperature and reaction rates.
  • #1
ravindrar
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TL;DR Summary
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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  • #2
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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Likes berkeman
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