Apricot drying by a new technology
2006
Babic, Lj.,Poljoprivredni fakultet, Novi Sad (Serbia) | Babic, M.,Poljoprivredni fakultet, Novi Sad (Serbia) | Pavkov, I.,Poljoprivredni fakultet, Novi Sad (Serbia)
A new technology which includes osmotic dehydratation combined with convective drying for the production of dried fruits is presented in the paper. Formation of the collection data on fruit behaviour during the osmotic drying was a primary objective. Partial results of the study on the osmotic dehydratation of apricot halves are presented in the paper. Four apricot varieties were chosen for the observaton: Ambrozia, Ananasnii, Novosadska Rodna and Keckemetska Ruza. Temperature and concentration of the solution were the adopted influential factors onto the osmotic dehydratation. The factors were tested on two levels - solution temperature (45 deg C and 55 deg C) and solution concentration (0.70% and 0.85%), latter being the values of the saturated solution for the chosen solution temperatures. Appropriate statical methods were used for mathematical modeling of the results of the laboratory tests.
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