Infrared drying of apple slices
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F12%3A00195127" target="_blank" >RIV/68407700:21220/12:00195127 - isvavai.cz</a>
Alternative codes found
RIV/68407700:21220/12:00195524
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Infrared drying of apple slices
Original language description
The aim of this work was to study the infrared (IR) drying of apple slices. In present article are investigated the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property. In the article is presented a simultaneous heat and mass transfer model that calculates the rate of moisture vaporization with the approximation less than 10 % for 20-30 min of the 1st period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural, and by the forced convections with air velocities 0.25 and 0.5 m/s and at different air temperatures 22.8 and 28 °C.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
JP - Industrial processes and processing
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů