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Statements

Subject Item

n2:RIV%2F68407700%3A21220%2F12%3A00195524%21RIV13-MSM-21220___

rdf:type

skos:Concept n12:Vysledek

dcterms: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.

dcterms:title

INFRARED DRYING OF APPLE SLICES INFRARED DRYING OF APPLE SLICES

skos:prefLabel

INFRARED DRYING OF APPLE SLICES INFRARED DRYING OF APPLE SLICES

skos:notation

RIV/68407700:21220/12:00195524!RIV13-MSM-21220___

n12:predkladatel

n13:orjk%3A21220

n3:aktivita

n11:S

n3:aktivity

S

n3:dodaniDat

n14:2013

n3:domaciTvurceVysledku

n8:8459053 Grdzelišvili, Gulnara n8:5426758

n3:druhVysledku

n16:O

n3:duvernostUdaju

n4:S

n3:entitaPredkladatele

n17:predkladatel

n3:idSjednocenehoVysledku

141828

n3:idVysledku

RIV/68407700:21220/12:00195524

n3:jazykVysledku

n6:eng

n3:klicovaSlova

Drying; Infrared; Convective; Apple; Modeling

n3:klicoveSlovo

n7:Infrared n7:Apple n7:Modeling n7:Drying n7:Convective

n3:kontrolniKodProRIV

[188540DE038C]

n3:obor

n15:GM

n3:pocetDomacichTvurcuVysledku

3

n3:pocetTvurcuVysledku

3

n3:rokUplatneniVysledku

n14:2012

n3:tvurceVysledku

Hoffman, Pavel Fořt, Ivan Grdzelišvili, Gulnara

n10:organizacniJednotka

21220