Inżynieria Rolnicza
Home page
Place of Work
Authors
Search
Title : Impact of drying parameters on the loss of dry substance mass during rehydration of dried apples
Key words : drying, rehydration, dry substance, apple
Summary :

The objective of the paper was to analyse the impact of drying parameters on the loss of dry substance mass of dried apples of Ligol cultivar during their rehydration. Apples cut into 3 and 10 mm slices and 10 mm cubes were dried with the following methods: natural convection (temperature of dryingC), forced convection (a tunnel drier, parameters of drying air: 50, 60, 70C and 0,5, 2 ms -1), fluid drying (60C). Dried fruit were rehydrated in the distilled water of 20C temperature. Research proved statistically significant impact of fragmentation of dried fractions on the loss of their dry substance mass during rehydration. Whereas research did not prove statistically significant impact of drying temperature on the loss of dry substance mass and impact of the applied methods of drying on the final value of loss of dry substance mass of dried apples as a result of rehydration.

Please use the following format to cite the selected article : Kaleta, A., Górnicki, K., Choińska, A., Winiczenko, R. (2013). Impact of drying parameters on the loss of dry substance mass during rehydration of dried apples. Inzynieria Rolnicza, 4(147), 111-120.
Download :
Current affiliation
If you see any errors, please contact: Redakcja PTIR