Temperature of sublimation drying as a factor affecting qualitative properties of dried apples and energy consumption
1999
Lis, T. | Lisowa, H. (Akademia Rolnicza, Lublin (Poland). Wydzial Techniki Rolniczej)
Effects of the temperature of lyophilizator plates on some selected qualitative properties of dried apple slices, on changes in moisture content and temperature of raw material, drying time and specific energy consumption were studied in laboratory experiment. Along with increase of heating plates temperature the faster rising of surface and inside temperatures in apple slices was observed, at shorter sublimation time, worsened sensory properties of dried material and its ability of moisture absorption. However, the energy consumption was simultaneously reduced. At contact heating of raw material the optimum plate temperatures were checked in order to obtain dried apples of best quality at possibly lowest specific energy consumption
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