Suszenie pianowe - nowe kierunki w suszeniu żywności

Jakubczyk, E.

Artykuł - szczegóły

Tytuł artykułu

Suszenie pianowe - nowe kierunki w suszeniu żywności

Autorzy

Jakubczyk E.

Identyfikatory

Warianty tytułu

Foam-mat drying - new trends in food drying

Języki publikacji

Abstrakty

W artykule przedstawiono charakterystykę procesu suszenia pianowego płynnych surowców, trudnych do wysuszenia innymi metodami - soków, przecierów owocowych i warzywnych oraz materiałów pochodzenia biotechnologicznego. Omówiono podstawowe środki spieniające stosowane przy wytwarzaniu stabilnej piany, mechanizm suszenia oraz czynniki wpływające na szybkość procesu. Scharakteryzowano metody suszenia spienionych surowców oraz jakość uzyskanych proszków.

This work characterizes process of foam-mat drying of liquid materials difficult-to-dry such as fruit, vegetable juices and purees as well as materials of biotechnological origin. The main foaming agents applied to produce the stable form as well as mechanism of drying process and factors affected the drying rate are discussed. The review includes description of different drying methods of foamed materials and quality of the produced powders, as well.

Słowa kluczowe

piana metody suszenia suszenie jakość proszków

foam drying methods drying powder quality

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2011

Tom

T. 65, nr 6

Strony

42--46

Opis fizyczny

Bibliogr. 44 poz.

Twórcy

autor

Jakubczyk E.

Katedra Inżynierii Żywności i Organizacji Produkcji. Wydział Nauk o Żywności, SGGW, Warszawa

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-article-LOD1-0026-0025