About: Infrared drying of food products

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this work was to study the infrared (IR) drying of food products. In present article are investigated the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property. During research different food materials were used: apple, carrot and potato. In the article is presented a simultaneous heat and mass transfer model that calculates the rate of moisture vaporization with the approximation less than 10 % for 20-30 min of the 1st period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural, and by the forced convections with air velocities 0.25 and 0.5 m/s and at different air temperatures 22.8 and 28 °C. The aim of this work was to study the infrared (IR) drying of food products. In present article are investigated the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property. During research different food materials were used: apple, carrot and potato. In the article is presented a simultaneous heat and mass transfer model that calculates the rate of moisture vaporization with the approximation less than 10 % for 20-30 min of the 1st period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural, and by the forced convections with air velocities 0.25 and 0.5 m/s and at different air temperatures 22.8 and 28 °C. (en)
Title	Infrared drying of food products Infrared drying of food products (en)
skos:prefLabel	Infrared drying of food products Infrared drying of food products (en)
skos:notation	RIV/68407700:21220/12:00195124!RIV13-MSM-21220___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Hoffman, Pavel Pěnička, Michal Grdzelišvili, Gulnara
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	České vysoké učení technické v Praze / Fakulta strojní
http://linked.open...dnocenehoVysledku	141829
http://linked.open...ai/riv/idVysledku	RIV/68407700:21220/12:00195124
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Drying; Infrared; Convective; IR drying; Dehydration; Food; Heat and mass transfer, Mathematical modeling (en)
http://linked.open.../riv/klicoveSlovo	Convective Infrared Mathematical modeling Food Drying Heat and mass transfer IR drying Dehydration
http://linked.open...ontrolniKodProRIV	[7A4CD2F09C88]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	20th International Conference of Chemical and Process Engineering CHISA 2012 and 15th Conference PRESS 2012, CD-ROM of Full Text
http://linked.open...in/vavai/riv/obor	JP
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...iv/tvurceVysledku	Hoffman, Pavel Pěnička, Michal Grdzelišvili, Gulnara
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2012-08-25 (xsd:date)
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká společnost chemického inženýrství
https://schema.org/isbn	978-80-905035-1-9
http://localhost/t...ganizacniJednotka	21220

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