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vol. 9, nr. 2 (2007)
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The influence of drying technique and storage conditions on dried apples reconstitution and hygroscopic properties
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Małgorzata Rząca, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Technology,
Warsaw Agricultural University
ul. Nowoursynowska 159 C, 02-776 Warszawa |
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vol. 9 (2007), nr. 2,
pp. 471-479
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abstract:
Investigation of the influence of convective and infrared drying and storage at 4, 25 and 40°C on reconstitution and hygroscopic proprieties of dried apple slices was the purpose of the research. Achieved results showed that convective drying caused greater shrinkage than infrared drying. Irreversible changes in the structure of material appeared during drying, which had an influence on the ability of water imbibition and retention. The relative mass increase and solubles loss were greater for the infrared dried material, which was connected with smaller shrinkage and density and with greater porosity. During storage, infrared dried material had smaller mass increases during rehydration than the convective dried apples. The values were comparable at 40°C. No significant influence of time and temperature storage and kind of dried material on diffusion of solubles from tissue during soaking was found. Similar tendencies were noticed when investigating the hydroscopic proprieties.
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keywords:
convection drying, infrared drying, rehydration, hygroscopic properties, storage
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original in:
Polish
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