Understanding Drying Parameters During the Production of SDCs Public
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The purpose of this MQP is to understand the drying parameters during the production of Ocean Spray’s Sweetened Dried Cranberries and recommend practices on how to adjust such parameters. This was accomplished by converting the full-scale drying process at OS to a working lab-scale model, focusing on food drying as a method of food preservation in which food is dried, dehydrated, or desiccated. Air temperature, drying time, and bed depth were studied to improve and optimize the OS’s drying process.
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Permanent link to this page: https://digital.wpi.edu/show/p2676z14k