Osmotic and convective fruits drying
2007
Babic, Lj.,Poljoprivredni fakultet, Novi Sad (Serbia). Departman za poljoprivrednu tehniku | Babic, M.,Poljoprivredni fakultet, Novi Sad (Serbia). Departman za poljoprivrednu tehniku | Pavkov, I.,Poljoprivredni fakultet, Novi Sad (Serbia). Departman za poljoprivrednu tehniku
Osmotic dehydratation have been used as pre-treatment procedure for fruits combined drying in this study. Apricots osmotic drying set of tests was conducted under controlled condition in laboratory. Three varieties of apricot halves were empoyed, Novosadska Rodna, Keckemetska Ruza and Ambrozija. Current mean values of samples moisture content were obtained by measurement equipment and used as data base for further statistical analysis. ANOVA statistical analysis proved that solution temperature and concentration are influencial factors onto osmotic drying. Empirical equation which predict the changes of apricot halves moisture content in the time as a fucntion of solution temperature and concentration was derived by the means of regression analysis. This equation is valued for solution temperature 45 deg C and 55 deg C, as well as for solution concentration of 70% and 85% of saturated solution for chosen solution temperature.
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