Through‐circulation drying of vegetable materials. III.—carrots

The drying of carrots has been investigated in single‐layer tests. The effect of particle size (slices, cubes and strips), temperature (110–160°F), humidity (up to 45% R.H.) and air velocity (8–15.5 Ib./sq. ft./min.) on the drying rates of single layers has been studied. The drying rate is proportional to the total moisture content of the layer. Calculated times of drying of deep beds, based on single‐layer experimental results, are within ±10% of the actual times.