Apricot drying
2005
Babic, Lj.(Faculty of Agriculture, Novi Sad (Serbia and Montenegro). Department of Livestock Breeding) E-mail:[email protected] | Babic, M. | Pavkov, I.
Osmotic dehydration combine with connective drying is a new technology for production of dried fruits. Making collection data on fruits behavior during osmotic drying was a primarily target. The partially study results are presented in this paper about apricot halves osmotic dehydration. Four apricot varieties are chosen as a material for observation: Ambrosija, Anastaskij, Novosadska Rodna and Kecemetska Ruza. Adopted influencial factors onto osmotic dehydration are solution temperature and solution concentration. Two levels of both factors were tested, solution temperature of 45 deg C and 55 deg C, as well as the solution concentration 0.70 and 0.85 of saturated solution of sugar for chosen solution temperatures. Appropriate statistically methods were running for mathematical modeling the results of laboratory tests.
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