Agroindustrial project analysi

of previously driedproducts; best forpiece-form foods containinglow moisture(such as grains, driedpotato flakes)redistribution is very important to thestorage stability of dried foodsKiln Batch operation for Same as for bin Same as for bin dryers Because of the long drying time resmall-to medium-scale dryers (above) (above) quired, the nutritional and organolepdryingof apple rings,tic quality of the products is probablyhops, green fodder,inferior to that obtained by cabinetand the like; used todrying and comparable to that obdryfood solids in areastained by sun drying; sanitary probwheresun drying islems occurimpractical because ofhigh humidity or coldclimate or botha. Dollar figures have been rounded to the nearest thousand.b. Operating costs are obtained from previous tabulations (see text) and have been rounded to the nearest thousandth ofa dollar (mill, or tenth of a cent); operating costs listed do not include amortization.c. Cost of freezing equipment not included.d. Raw material is assumed to contain only 30 percent moisture.e. Liquid raw material contains 75 percent moisture.f. Estimates are based on 1962 cost data given by Brown and others ["Drying Methods and Driers," in Food Dehydration,vol. 2, ed. W. B. Van Aredel and M. J. Copley (Westport, Conn.: Avi Publishing Co., 1964), p. 29] and are updated by usingthe 1977 "M & S Equipment Cost Index" [Chemical Engineering, vol. 84, no. 19 (September 12, 1977), p. 7].