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Statements

Subject Item
n2:RIV%2F68407700%3A21220%2F12%3A00195124%21RIV13-MSM-21220___
rdf:type
n4:Vysledek skos:Concept
dcterms: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.
dcterms:title
Infrared drying of food products Infrared drying of food products
skos:prefLabel
Infrared drying of food products Infrared drying of food products
skos:notation
RIV/68407700:21220/12:00195124!RIV13-MSM-21220___
n4:predkladatel
n5:orjk%3A21220
n3:aktivita
n12:S
n3:aktivity
S
n3:dodaniDat
n18:2013
n3:domaciTvurceVysledku
Grdzelišvili, Gulnara n10:2095351 n10:8459053
n3:druhVysledku
n17:D
n3:duvernostUdaju
n6:S
n3:entitaPredkladatele
n9:predkladatel
n3:idSjednocenehoVysledku
141829
n3:idVysledku
RIV/68407700:21220/12:00195124
n3:jazykVysledku
n16:eng
n3:klicovaSlova
Drying; Infrared; Convective; IR drying; Dehydration; Food; Heat and mass transfer, Mathematical modeling
n3:klicoveSlovo
n8:Drying n8:IR%20drying n8:Mathematical%20modeling n8:Dehydration n8:Food n8:Infrared n8:Convective n8:Heat%20and%20mass%20transfer
n3:kontrolniKodProRIV
[7A4CD2F09C88]
n3:mistoKonaniAkce
Praha
n3:mistoVydani
Praha
n3:nazevZdroje
20th International Conference of Chemical and Process Engineering CHISA 2012 and 15th Conference PRESS 2012, CD-ROM of Full Text
n3:obor
n15:JP
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n18:2012
n3:tvurceVysledku
Pěnička, Michal Grdzelišvili, Gulnara Hoffman, Pavel
n3:typAkce
n7:EUR
n3:zahajeniAkce
2012-08-25+02:00
s:numberOfPages
1
n21:hasPublisher
Česká společnost chemického inženýrství
n11:isbn
978-80-905035-1-9
n13:organizacniJednotka
21220