Infrared drying of food products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F12%3A00195124" target="_blank" >RIV/68407700:21220/12:00195124 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Infrared drying of food products

Popis výsledku v původním jazyce

The aim of this work was to study the infrared (IR) drying of food products. 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. During research different food materials were used: apple, carrot and potato. 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 20-30min 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.

Název v anglickém jazyce

Infrared drying of food products

Popis výsledku anglicky

The aim of this work was to study the infrared (IR) drying of food products. 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. During research different food materials were used: apple, carrot and potato. 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 20-30min 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.

Druh

D - Stať ve sborníku

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

20th International Conference of Chemical and Process Engineering CHISA 2012 and 15th Conference PRESS 2012, CD-ROM of Full Text

ISBN

978-80-905035-1-9

ISSN

—

e-ISSN

—

Počet stran výsledku

1

Strana od-do

1

Název nakladatele

Česká společnost chemického inženýrství

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

25. 8. 2012

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

—