The quince (Cydonia oblonga Mill.) firmness changing during the osmotic drying
2007
Babic, M.,Poljoprivredni fakultet, Novi Sad (Serbia) | Babic, Lj.,Poljoprivredni fakultet, Novi Sad (Serbia) | Radojcin, M.,Poljoprivredni fakultet, Novi Sad (Serbia) | Pavkov, I.,Poljoprivredni fakultet, Novi Sad (Serbia) | Karadzic, B.,Poljoprivredni fakultet, Novi Sad (Serbia)
Combine fruit and vegetables drying technology has been developed at the Faculty of Agriculture in Novi Sad, Serbia. First step of this technology is osmotic drying in sucrose water solution. Moisture content is changing during the process. Mechanical properties are changing, too. It is desurable when fruit and vegetable have high firmness, for sample apple, carrot and quince. Relationship stress-strain, during osmotic drying, was tested on new original device, which is connected with the computer for automatic data acquisition. The variance analyze is applied on measurement data. The critical stress value was defined by point where the solid material changing in non-Newtonian fluid. This value is one of the firmness indexes. The variance analyze confirmed hypothesis that critical stress changing during time of osmotic drying process, It has small increasing during osmotic drying. The secant modules of elasticity changing was not confirm by the variance analyze. Research need to continue with more repeats in aim to eliminate influence of anisotrophy on result.
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