Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

• Autorzy: Mierzwa D. , Kowalski S. J.

Identyfikatory

DOI

10.1515/cpe-2016-0031

• Języki publikacji: EN

Abstrakty

EN

The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetcis of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

Słowa kluczowe

EN

osmotic dehydration; ultrasound; drying; kinetics; product quality

PL

odwadnianie osmotyczne; ultradźwięk; suszenie; kinetyka; jakość produktu

• Wydawca: Komitet Inżynierii Chemicznej i Procesowej Polskiej Akademii Nauk
• Czasopismo: Chemical and Process Engineering
• Rocznik: 2016
• Tom: Vol. 37, nr 3
• Strony: 383--391
• Opis fizyczny: Bibliogr. 24 poz., wykr.

Twórcy

autor

Mierzwa D.

• Pozna ń University of Technology, Institute of Techno logy and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Pozna ń , Poland

autor

Kowalski S. J.

• Pozna ń University of Technology, Institute of Techno logy and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Pozna ń , Poland

Bibliografia

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