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Food Technology and Biotechnology, Vol.55 No.2 Lipanj 2017.

Izvorni znanstveni članak
https://doi.org/10.17113/ftb.55.02.17.4942

Kombinirana metoda sušenja mrkve s prethodnom obradom ultrazvukom

Dominik Mierzwa ; Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
Stefan Jan Kowalski ; Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
Joanna Kroehnke ; Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland

Puni tekst: engleski, pdf (440 KB) str. 197-205 preuzimanja: 53* citiraj
APA
Mierzwa, D., Kowalski, S.J., Kroehnke, J. (2017). Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration. Food Technology and Biotechnology, 55(2). doi:10.17113/ftb.55.02.17.4942

Rad u XML formatu

Sažetak
U radu su ispitani sljedeći parametri: kinetika osmotskog sušenja mrkve i utjecaj tog prethodnog postupka obrade na procese dosušivanja i kakvoću dobivenog proizvoda. Osmotsko je sušenje provedeno u vodenoj otopini fruktoze na dva načina, pomoću ultrazvuka ili bez njega. U prvom je dijelu istraživanja određena kinetika osmotskog sušenja prema brzini sušenja, gubitku vlage i povećanju mase suhe tvari. Zatim je određeno efektivno vrijeme sušenja, a u drugom su dijelu ispitivanja uzorci sušeni nakon 30 min predsušenja. Odabrano je pet postupaka konvektivnog sušenja pomoću mikrovalova i infracrvenog zračenja. Utvrđeno je da prethodno osmotsko sušenje nije bitno utjecalo na kinetiku sušenja, ali da je poboljšalo kakvoću dobivenog proizvoda. Nakupljanje čestica suhe tvari može začepiti pore membrane i spriječiti prijenos topline i mase, no neznatno utječe na kinetiku sušenja. Zaključeno je da primjena mikrovalova i/ili infracrvenog zračenja tijekom konvektivnog sušenja bitno mijenja kinetiku završne faze sušenja. Optimalnom kombinacijom navedenih metoda skraćuje se vrijeme sušenja. U radu se raspravlja i o razlikama između različitih metoda i vremena sušenja.

Ključne riječi
osmotsko sušenje; ultrazvuk; mikrovalovi; kombinirana metoda sušenja; boja osušenog proizvoda

Projekti
National Centre for Research and Development of Poland / PBS1/A8/13/2012 - -

Hrčak ID: 183066

URI
https://hrcak.srce.hr/183066

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