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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://ips.wm.tu.koszalin.pl/doc/2013/1.2013/serwer/IPS_1_2013_GRADZELISHVILI.pdf
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 proper ty. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation about 13.8% in average. 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. 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 conditi ons. 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 proper ty. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation about 13.8% in average. 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. 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 conditi ons. 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/68407700:21220/13:00221289!RIV15-MSM-21220___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Hoffman, Pavel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
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	80172
http://linked.open...ai/riv/idVysledku	RIV/68407700:21220/13:00221289
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	drying; infrared; vaporization; blanching; rehydration (en)
http://linked.open.../riv/klicoveSlovo	blanching infrared rehydration drying vaporization
http://linked.open...odStatuVydavatele	PL - Polská republika
http://linked.open...ontrolniKodProRIV	[677CB579D6BB]
http://linked.open...i/riv/nazevZdroje	Polish Journal of Food Engineeerng
http://linked.open...in/vavai/riv/obor	JP
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	5
http://linked.open...iv/tvurceVysledku	Hoffman, Pavel Grdzelišvili, Gulnara
issn	2084-9494
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	21220

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