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vol. 12, nr. 3 (2008)
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Effect of pressure during osmotic dehydration on the course of convective drying of apple tissue
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Monika Janowicz, Ewa Domian, Andrzej Lenart, Magdalena Wójcik
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-766 Warszawa |
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vol. 12 (2008), nr. 3,
pp. 675-688
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abstract:
The process of drying has an influence on the quality of the products. The changes can be limited through the application of pretreatment and optimal drying parameters. In this study, the effect of pressure during osmotic dehydration (78.4, 49, 19.6 kPa), its application time (12, 96, 180 min.) and air temperature during drying (55, 70, 85ºC) on the properties of dehydrated and osmo-convective dried cubes of apple tissue were evaluated. The mass transfer during dehydration, air-drying kinetics and changes in internal structure of osmo-dehydrated and dried apple were investigated. The time and pressure of osmotic dehydration affected significantly the kinetics of dehydration and the structure of osmo-dehydrated apples. The air temperature determined the drying process and also significantly affected the structure of dried apples.
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keywords:
osmotic dehydration, vacuum pressure, convection drying
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original in:
Polish
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