Kinetics of water sorption by dried red beet as a method of quality estimation
2008
Nowak, D. | Syta, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
Under this study, it was researched into the kinetics of water sorption by dried beets produced by the process of convective drying and using infrared radiation. The raw material, after the heat pre-treatment in water vapours, was cut into 5 mm thick, even or grooved slices and into chips. Grooved beet slices were also dried without heat pre-treatment applied. It was proved that the shape of beet pieces and heat treatment impacted both the rate of water sorption and the content of water absorbed by the material after 24 h period of the sorption process. The highest water content after 24 h sorption, almost 0.8 g/gdm, was found in the convectively dried chip-shaped beets. When no heat treatment was applied prior to drying, the rise in the rate of increase in water content almost doubled and the water content was by 40 percent higher
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