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Dehydration of celery by infrared drying

Ježek, Damir; Tripalo, Branko; Brnčić, Mladen; Karlović, Damir; Rimac Brnčić, Suzana; Vikić-Topić, Dražen; Karlović, Sven (2008) Dehydration of celery by infrared drying. Croatica Chemica Acta, 81 (2). pp. 325-331. ISSN 0011-1643

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Abstract

In this work kinetics of dehydration process was investigated according to dehydration temperature changes, samples dimensions and technological treatment of samples. Investigations were conducted at two working temperatures: 50 degrees C and 75 degrees C. Samples were cut into 5 x 5 x 5 ;mm cubes and 20 x 5 x 1 mm gratings. Tests were carried out on fresh and blanched samples. Celery samples dehydration was performed in a laboratory infrared dryer (DIR) Mettler LJ16 (Mettler, Switzerland). Sample mass changes were followed during dehydration. For all process conditions (dehydration temperature, sample dimensions and technological treatment), the mass content of dry matter in samples, moisture content, diffusion coefficient and dehydration rate were determined. Diffusion coefficient was the highest for celery gratings at temperature of 75 degrees C - 2.38 x 10(-6) m(2) min(-1), and the lowest for celery cubes at temperature of 50 degrees C - 1.4 x 10(-6) m(2) min(-1).

Item Type: Article
Uncontrolled Keywords: dehydration; celery; diffusion coefficient; infrared drying; micronization; temperature; moisture
Subjects: NATURAL SCIENCES > Chemistry
Divisions: NMR Center
Projects:
Project titleProject leaderProject codeProject type
Pripremanje sirovina i određivanje teksturalnih svojstava prehrambenih proizvoda[193346] Damir Ježek058-0581846-0422MZOS
Primjena ultrazvuka u prehrambenoj tehnologiji i biotehnologiji[50483] Branko Tripalo058-0581846-0717MZOS
Spektroskopija NMR i modeliranje bioaktivnih molekula[76010] Dejan Plavšić098-0982929-2917MZOS
Depositing User: Dražen Vikić-Topić
Date Deposited: 24 Oct 2013 11:44
Last Modified: 14 Feb 2014 14:45
URI: http://fulir.irb.hr/id/eprint/835

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