Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment

• Authors: Stefan J. Kowalski , Joanna M. Łechtańska , Justyna Szadzińska
• Languages of publication: EN

Abstracts

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.

Keywords

EN

osmotic dehydration; convective drying; banana; red beetroot; drying kinetics; product quality

• Publisher: De Gruyter Open
• Journal: Chemical and Process Engineering
• Year: 2013
• Volume: 34
• Issue: 1
• Pages: 51-62

Dates

published

1 - 03 - 2013

online

02 - 04 - 2013

Contributors

author

Stefan J. Kowalski

• Poznań University of Technology, Institute of Technology and Chemical Engineering, Pl. Marii Skłodowskiej Curie 2, 60-965 Poznań, Poland

author

Joanna M. Łechtańska

• Poznań University of Technology, Institute of Technology and Chemical Engineering, Pl. Marii Skłodowskiej Curie 2, 60-965 Poznań, Poland

author

Justyna Szadzińska

• Poznań University of Technology, Institute of Technology and Chemical Engineering, Pl. Marii Skłodowskiej Curie 2, 60-965 Poznań, Poland

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Identifiers

DOI

10.2478/cpe-2013-0005