Influence of drying procedure on specific energy consumption and qualitative features of dried garlic
2001
Depta, M. | Lis, T. (Akademia Rolnicza, Lublin (Poland). Zaklad Inzynierii Suszarnictwa i Przechowalnictwa)
In comparative studies on convection and sublimation drying of garlic the specific energy inputs and quality of dried material were determined. In comparison to lyophilization, the time of convection drying to 12% moisture content was shorter by 12%, while the energy consumption higher by 13%. Further reduction of moisture content in lyophilized garlic from 12 to 3% prolonged drying time and rose energy consumption by 46%. Drying procedure affected the quality of dried product. Lyophilized garlic showed higher vitamin C content, good water absorption capacity and organoleptic evaluation indices. Preservation of vitamin C in lyophilized garlic reached 80%, while it was only 39% in convection dried material
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