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vol. 15, nr. 2 (2010)
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Changes of hygroscopic properties of dried apples during storage condition
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Małgorzata Nowacka, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Live Sciences ul. Nowoursynowska 159 C, 02-776 Warszawa |
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vol. 15 (2010), nr. 2,
pp. 359-370
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abstract:
Changes of hygroscopic properties of convective, microwave-convective and infrared-convective dried apples during storage at different conditions (4, 25 and 40°C) were the object of the research. Achieved results showed that infrared-convective and microwave-convective dried material after drying was characterised by greater hygroscopicity than convective one. The dried apples had reduced ability of adsorbing water vapour during the storage, with increasing temperature and time. The dynamics of these changes was the highest for the microwave-convective dried apples, so that at the end of the storage period these were characterised by the worst hygroscopic properties. The smallest changes of hygroscopic properties during storage occurred in the infrared-convective dried apples. The storage conditions of dried apples had a greater influence on the hygroscopic properties than the method of drying.
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keywords:
convective drying, microwave-convective drying, infrared-convective drying, hygroscopic properties, storage
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original in:
Polish
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