Infrared drying of apple slices

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F13%3A00221289" target="_blank" >RIV/68407700:21220/13:00221289 - isvavai.cz</a>
Result on the web
<a href="http://ips.wm.tu.koszalin.pl/doc/2013/1.2013/serwer/IPS_1_2013_GRADZELISHVILI.pdf" target="_blank" >http://ips.wm.tu.koszalin.pl/doc/2013/1.2013/serwer/IPS_1_2013_GRADZELISHVILI.pdf</a>
DOI - Digital Object Identifier
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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 proper ty. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation about 13.8% in average. The food materials slices were dried by near infrared (NIR) heating by the natural convection and also by the forced convection with air velocities 0.25 and 0.5 m.s?1 and at different air temperatures 23 and 28°C. NIR drying presents good results for dehydration of thick materials that is needed for better preservation of food quality. The qualities of dried slices were compared by a rehydration ratio because of its relation to the dependence of degree and of rehydration duration on the initial properties of raw materials, on the accuracy of the drying process, and
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
JP - Industrial processes and processing
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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