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- Title
EXPERIMENTAL STUDY OF ROOT CROPS PRODUCED USING HOT AIR AND FREEZE DEHYDRATION.
- Authors
László, Sikolya; Tamás, Antal
- Abstract
Vegetables and fruits can be preserved by different methods. The healthiest way (considered nonconventional technology), is the lyophilization (freeze drying). Applying this procedure, vegetables and fruits do not lose their nutritive value to a great extent; they can save not only their vitamins, carbohydrates, acids, fibre, ash and mineral contents, but their flavour, colour and aromatic features. The main feature of this method is that the moisture content of the frozen product is eliminated by sublimation in a vacuum chamber. As a result, it is a very favourable method in the food (functional preventive and curative nutrition and supplements) and drug industry, because the end product has excellent quality. This paper demonstrates the freeze drying and convective dehydration of some root crops - carrot, horseradish - varieties by analysing the experimental drying process. The research study shows the heat and mass transfer of the two drying methods, and discusses the examination of some special parameters, which characterize the quality of dried products, for example rehydration, surface hardness.
- Subjects
FREEZE-drying; SUBLIMATION (Chemistry); FROZEN foods; FROZEN vegetables; HORSERADISH; PHYSIOLOGY
- Publication
Nonconventional Technologies Review / Revista de Tehnologii Neconventionale, 2014, Vol 18, Issue 2, p13
- ISSN
2359-8646
- Publication type
Article