Food Engineering
Constant rate period
The first stage of drying, in which free surface water evaporates at a steady rate and the surface stays at the wet bulb temperature.
Real-life application
The early, fast stage of drying fruit, grain or milk powder, before the surface dries out and the process slows down.
Related terms
Wet bulb temperature
Food EngineeringThe temperature reached by a wetted surface in a moving air stream at steady state, where evaporative cooling balances heat gain from the air.
Critical moisture content
Food EngineeringThe moisture content at which drying shifts from the constant rate period to the falling rate period.
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