Pregledni rad
https://doi.org/10.31895/hcptbn.15.3-4.8
Vacuum drying in Food Industry
Marko Marelja
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Filip Dujmić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Damir Ježek
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marko Škegro
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Bosiljkov
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sven Karlović
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Monika Lasić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mladen Brnčić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
Drying is one of the oldest and most cost-effective ways of preserving foods used to prolong the shelf life of food. The reduced volume and moisture of the dried product facilitates and minimizes packaging, storage and transportation costs. Disadvantages in conventional drying of food are heat degradation of nutrient ingredients, color, possible flavor loss, undesirable shapes and texture alterations, enzymatic browning. These shortcomings can be significantly reduced by drying at reduced pressure. Conventional vacuum drying, microwave-vacuum drying, and freeze-drying processes are the most known vacuum drying processes. The benefits of vacuum drying are lower drying temperatures and consequently higher preservation of nutrients resulting in a better product quality.
Ključne riječi
vacuum drying, microwaves, freeze drying, energy consumption, nutritive value
Hrčak ID:
248384
URI
Datum izdavanja:
22.12.2020.
Posjeta: 2.402 *