About: INFRARED DRYING OF APPLE SLICES

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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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 apple slices. 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. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation less than 10 (%) for 20-30 minutes of the first period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural convection and also by the forced convection with air velocities 0.25 and 0.5 (m s-1) and at different air temperatures 23 and 28 (°C) approximately. NIR drying presents good results for dehydration of thick materials that is needed for better preservation of food quality. The qualities of dried slices were compared by a rehydration ratio because of its relation to the dependence of degree and of rehydration duration on the initial properties of raw materials, on the accuracy of the drying process, and on the storage conditions. The test of the effect of blanching confirms that the drying time of blanched apple slices is much shorter than for unblanched raw materials slices. Decrease of air velocity reduces the drying time. The lower air temperature makes the duration of drying longer. The rehydration ratio was found higher for blanched dried samples. The aim of this work was to study the infrared (IR) drying of apple slices. 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. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation less than 10 (%) for 20-30 minutes of the first period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural convection and also by the forced convection with air velocities 0.25 and 0.5 (m s-1) and at different air temperatures 23 and 28 (°C) approximately. NIR drying presents good results for dehydration of thick materials that is needed for better preservation of food quality. The qualities of dried slices were compared by a rehydration ratio because of its relation to the dependence of degree and of rehydration duration on the initial properties of raw materials, on the accuracy of the drying process, and on the storage conditions. The test of the effect of blanching confirms that the drying time of blanched apple slices is much shorter than for unblanched raw materials slices. Decrease of air velocity reduces the drying time. The lower air temperature makes the duration of drying longer. The rehydration ratio was found higher for blanched dried samples. (en)
Title	INFRARED DRYING OF APPLE SLICES INFRARED DRYING OF APPLE SLICES (en)
skos:prefLabel	INFRARED DRYING OF APPLE SLICES INFRARED DRYING OF APPLE SLICES (en)
skos:notation	RIV/68407700:21220/12:00195524!RIV13-MSM-21220___
http://linked.open...avai/predkladatel	Fakulta strojní
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 Fořt, Ivan Grdzelišvili, Gulnara
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
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	141828
http://linked.open...ai/riv/idVysledku	RIV/68407700:21220/12:00195524
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Drying; Infrared; Convective; Apple; Modeling (en)
http://linked.open.../riv/klicoveSlovo	Convective Infrared Modeling Apple Drying
http://linked.open...ontrolniKodProRIV	[188540DE038C]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...iv/tvurceVysledku	Fořt, Ivan Hoffman, Pavel Grdzelišvili, Gulnara
http://localhost/t...ganizacniJednotka	21220

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