Infrared drying of apple slices

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/68407700:21220/12:00195524

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Infrared drying of apple slices

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Infrared drying of apple slices

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

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Projekt

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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