The influence of pressure and temperature on the vacuum drying strawberries and their selected properties
2009
Piotrowski, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
This work analysed the kinetics of vacuum drying and combined methods of drying, water content and activity, colour parameters of dried fruits, coefficients of shape and colour of strawberries during the vacuum drying process. The main objective was to extend knowledge of the influence of vacuum drying parameters and properties of soft fruits, subjected to drying on the quality of dried fruits based on the example of dried strawberries. Carried out experiments were classified in order to achieve and determine the potential influence of chosen verities of strawberries, differences among harvesting seasons, dimension of the raw material, methods of initial treatment mass loads of the raw material on the sieve, pressure and temperature in drying chamber or the method of drying on kinetics of the process as well as estimated physical and physico-chemical properties
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