NEAR INFRARED DRYING OF APPLE SLICES

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F11%3A00181723" target="_blank" >RIV/68407700:21220/11:00181723 - isvavai.cz</a>
Result on the web
<a href="http://chps.fsid.cvut.cz/pt2011/pdf/1100012-1.pdf" target="_blank" >http://chps.fsid.cvut.cz/pt2011/pdf/1100012-1.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
NEAR INFRARED DRYING OF APPLE SLICES
Original language description
The aim of this work was to study near infrared (NIR) drying of apple slices. NIR drying should give good results for dehydration of thick food materials that is needed for better preservation of food quality. In present articleare investigated the effects of blanching and of air velocity on the drying time and on the rehydration property. Also is studied the heat-up rate of upper and bottom surfaces of apple slices for heating at wavelengths of 1 #m and 6 #m. Apple slices were dried by NIR heating at wavelength of 1 #m and by natural and by forced convections with air velocities 0.25 and 0.5 m/s and air temperature about 28 0C. The final temperature of material during drying was below 55 0C. The quality of dried apple slices was controlled by a rehydration ratio.
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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