Preservation of vegetable, example the drying of beans (Phaseolus vulgaris L.) | Konzerviranje povrća na primeru sušenja boranije (Phaseolus vulgaris L.)
2007
Mitić, N., Tehnološki fakultet, Leskovac (Serbia) | Stojiljković, S., Tehnološki fakultet, Leskovac (Serbia) | Stojiljković, D., Tehnološki fakultet, Leskovac (Serbia) | Đurović-Petrović, M., Ministarstvo nauke i zaštine životne sredine Republike Srbije, Beograd (Serbia)
One of means preservation of fooods is the drying. Were is apprehend of water and decrease water activity product vegetable of drying. Investigate the drying of beans (Phaseolus vulgaris L.) species of yellow follicle in experimental convectional drier. The operate three series: past treatment, blanching in heat water affix of sodiumbicarbonate and past of affix. Also, were measured variety of drying mass in for 30 min to time. Moisture content in (relation of dry matter) of beans was going from 90,54%, to 18,60-12,34%. Foretreatment with sodiumbicarbonate leads to preservation of structure beans (past spall reaction) but dry is retard. The most drying was beans blanching of heat water. The yield of drying was are 13,63-20,54%.
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