ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION AND CONVECTIVE DRYING OF APPLES: PROCESS KINETICS AND QUALITY ISSUES

被引：30

作者：

Mierzwa, Dominik ^{[1
]}

Kowalski, Stefan J. ^{[1
]}

机构：

[1] Poznan Univ Tech, Inst Technol & Chem Engn, Dept Proc Engn, Ul Berdychowo 4, PL-60965 Poznan, Poland

来源：

CHEMICAL AND PROCESS ENGINEERING-INZYNIERIA CHEMICZNA I PROCESOWA | 2016年 / 37卷 / 03期

关键词：

osmotic dehydration; ultrasound; drying; kinetics; product quality;

D O I：

10.1515/cpe-2016-0031

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

引用

页码：383 / 391

页数：9

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