We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
APPLICATION OF RADIATION INFRARED DRYING METHOD TO REMOVE WATER FROM FRUIT GELS.
- Authors
Kambulova, Yuliya; Overchuk, Nataliya; Dubkovets’kyy, Ihor; Kokhan, Olena; Yurchak, Vira; Zvyahintseva-Semenets, Yuliya; Onofriychuk, Oksana
- Abstract
The traditional method of drying fruit gels involves convective two-stage removal of moisture for 6 - 8 h until the dry matter content in the finished product is 78 - 80%. Quite a long duration of convection drying, and high energy consumption for the process have become a significant obstacle for the production of confectionery marmalade. That’s why it is important to find promising methods for drying fruit gels.The aim of the research was to obtain scientific results on the application of infrared radiation drying for fruit gels. The studies used formulations of fruit gels based on a mixture of plum, and Japanese quince puree using lowmethoxylated amidated (LA) pectin and various types of sugars - sucrose, glucose, fructose. To obtain test samples, pectin was mixed with sugar, polydextrose, fruit puree was added and the mixture of ingredients was boiled to a dry matter content of 68%, poured into molds for structure formation. The formed gels were dried in a laboratory installation by infrared radiation. It is established that depending on the type of sugar included in the recipe, the process modes are changing. For fruit gel with sucrose, the total drying time is 160 min., and it consists of two modes with temperatures of 50 0 C and 70 0 C, respectively. For the sample of fruit gel with glucose, the drying time is 200 min. with temperatures of 40 0 C and 70 0 C, respectively, and for the sample with fructose - 180 min. with temperatures of 40 0 C and 55 0 C, respectively. According to the method of drying marmalade by infrared radiation, the drying time is reduced by an average of 4 - 5 h compared to the traditional method of convection.
- Subjects
GLUCOSE metabolism; ENERGY consumption; POLYDEXTROSE; INFRARED radiation; PECTINS
- Publication
Journal of Hygienic Engineering & Design, 2021, Vol 37, p109
- ISSN
1857-8489
- Publication type
Article