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1

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carotaL.)

100%

Kowalski S., Mierzwa D.

Chemical and Process Engineering

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2011

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vol. 32

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issue 3

185-194

EN

This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.

2

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)

86%

Kowalski S., Mierzwa D.

Chemical and Process Engineering

|

2011

|

issue 3

3

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

86%

Kowalski S. J., Łechtańska J. M., Szadzińska J.

Chemical and Process Engineering

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2013

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issue 1

4

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

86%

Kowalski S. J., Łechtańska J. M., Szadzińska J.

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vol. 34

|

issue 1

51-62

EN

This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.

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4 Chemical and Process Engineering

2 2013

2 2011

2 Kowalski S.

2 Kowalski S. J.

2 Mierzwa D.

2 Szadzińska J.

2 Łechtańska J. M.

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carotaL.)

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment