Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations

• Autorzy: Kowalski S. J. , Łechtańska J.M.

Identyfikatory

DOI

10.1515/cpe-2015-0024

• Języki publikacji: EN

Abstrakty

EN

This article presents experimental studies on drying kinetics and quality effects of red beetroot (Beta vulgaris L.) after convective drying with a preliminary osmotic pretreatment. The effects of the osmotic agent (NaCl) concentration and the osmotic bath time on the product colour and nutrient content preservation, the water activity, and rehydration ability after drying were analysed. Osmotic dehydration curves and Solid Gain (SG), Water Loss (WL), Weight Reduction (WR) were determined. It was proved that drying of beetroot with osmotic pretreatment contributes to shorter drying time, smaller water activity, higher retention of betanin, better colour preservation, and a greater degree of water resorption.

Słowa kluczowe

EN

osmotic dehydration; drying kinetics; product quality; degree of rehydration

PL

odwadnianie osmotyczne; kinetyka suszenia; jakość produktu; stopień hydratacji

• Wydawca: Komitet Inżynierii Chemicznej i Procesowej Polskiej Akademii Nauk
• Czasopismo: Chemical and Process Engineering
• Rocznik: 2015
• Tom: Vol. 36, nr 3
• Strony: 345--354
• Opis fizyczny: Bibliogr. 31 poz., tab., rys.

Twórcy

autor

Kowalski S. J.

• Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Pl. Marii Skłodowskiej-Curie 2, 60-965 Poznań, Poland

autor

Łechtańska J.M.

• Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Pl. Marii Skłodowskiej-Curie 2, 60-965 Poznań, Poland

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