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- Title
EXPERIMENTAL RESEARCHES CONCERNING THE OPTIMIZATION OF THE DURATION OF THE DRYING PROCESS FOR THE APPLES CONSERVATION.
- Authors
BRĂTUCU, Gheorghe C.; MARIN, Andreea L.; PĂUNESCU, Dan I.
- Abstract
This paper presents the results of the experimental research on optimizing the duration of the dehydration process of sliced apples and their conservation. On this purpose were considered three possibilities: choosing the apples dimensions (diameter 40, 50 and 70mm), the way of their slicing (halves, quarters and slices of 5mm and 10mm thickness) and setting the enclosure temperature (30°C, 40°C, 50°C and 60°C). The criteria for assessing the quality of dehydrated products took into account the preservation of the vitamin C and keeping their colour at a very high commercial aspect.
- Subjects
FRUIT drying; APPLE storage; FRUIT quality; FOOD preservation; AGRICULTURAL processing
- Publication
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2016, Vol 9, Issue 1, p59
- ISSN
2065-2135
- Publication type
Article