Izvorni znanstveni članak

Dehydration of Celery by Infrared Drying

Damir Ježek orcid.org/0000-0002-1952-8310 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Branko Tripalo ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Mladen Brnčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Damir Karlović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Suzana Rimac Brnčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Dražen Vikić-Topić ; Ruđer Bošković Institute, Zagreb, Croatia
Sven Karlović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Sažetak

In this work kinetics of dehydration process was investigated according to dehydration temperature
changes, samples dimensions and technological treatment of samples. Investigations
were conducted at two working temperatures: 50 °C and 75 °C. Samples were cut into 5x5x5
mm cubes and 20x5x1 mm gratings. Tests were carried out on fresh and blanched samples.
Celery samples dehydration was performed in a laboratory infrared dryer (DIR) Mettler LJ16
(Mettler, Switzerland). Sample mass changes were followed during dehydration. For all process
conditions (dehydration temperature, sample dimensions and technological treatment), the
mass content of dry matter in samples, moisture content, diffusion coefficient and dehydration
rate were determined. Diffusion coefficient was the highest for celery gratings at temperature
of 75 °C – 2.38x10–6 m2 min–1, and the lowest for celery cubes at temperature of 50 °C – 1.4x10–6 m2 min–1.

Ključne riječi

dehydration; celery; diffusion coefficient; infrared drying

Hrčak ID:

28497

URI

https://hrcak.srce.hr/28497

Datum izdavanja:

30.6.2008.

Posjeta: 2.041 *