CHAPTER 7 DRYING - NZIFST
weight of the original material, for drying under atmospheric pressure. The latent heat of vaporization of water at 100oC and at standard atmospheric pressure is 2257kJkg-1. The specific heat capacity of the food is 3.8 kJkg-1oC 1 and of water is 4.186 kJkg-1oC . Find also the energy requirement/kg water removed. Calculating for 1 kg food
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