Student Work

Understanding Drying Parameters During the Production of SDCs

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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.

  • This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
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  • E-project-051220-150802
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  • 2020
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  • 2020-05-12
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Permanent link to this page: https://digital.wpi.edu/show/p2676z14k