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vol. 12, nr. 3 (2008)
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Investigation of the course of rehydration of dried parsley root slices
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Agnieszka Kaleta, Krzysztof Górnicki, Aneta Wierzbicka, Sylwia Pacak-Żuk
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Faculty of Production Engineering, Warsaw University of Life Sciences, ul. Nowoursynowska 164, 02-787 Warszawa |
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vol. 12 (2008), nr. 3,
pp. 689-698
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abstract:
Rehydration course of dried parsley root slices was investigated. Samples were cut into 3, 6, and 9 mm slices. Temperature of drying air equalled 50, 60, and 70C. The course of the process was tested within the range of 0-6 hours in water at 20C. Relative increase in mass of dried parsley root slices (ratio of mass of rehydrated dried product to mass of the product before drying) and relative increase in moisture content of dried parsley root slices (ratio of moisture content in rehydrated dried product to moisture content in the product before drying) were determined. The approximation of experimental data with assumed equation gave good results. The investigations showed that slices thickness influence the rehydration course of dried parsley root slices. The influence of drying temperature on the rehydration course of dried parsley root slices was non-univocal and slight. None of the investigated samples reached the state of the product before drying.
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keywords:
slice thickness, temperature, drying, rehydration, parsley
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original in:
Polish
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