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2013 | 13 | 1 |
Tytuł artykułu

Influence of osmotic dehydration on convective drying process of cherries

Treść / Zawartość
Warianty tytułu
PL
Wplłw czasu osmotycznego odwadniania na proces konwekcyjnego suszenia wiśni
Języki publikacji
EN
Abstrakty
EN
PL
Wydawca
-
Rocznik
Tom
13
Numer
1
Opis fizyczny
p.145-148,fig.,ref.
Twórcy
autor
  • Thermal Engineering Department, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland
autor
  • Thermal Engineering Department, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland
  • Thermal Engineering Department, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland
autor
  • Thermal Engineering Department, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland
autor
  • Thermal Engineering Department, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland
autor
  • Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland
Bibliografia
  • Chua K.J., Mujumdar A. S., Hawlader M.N.A.,Chou S. K., Ho J. C. 2001: Batch dying of banana pieces effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International, 34, 721-731.
  • Corzo O. Go' mez, E. R. 2004: Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering, 64, 213-219.
  • Dixon G. M., Jen J. J. Paynter, V. A. 1976: Tasty apple slices result from combined osmotic-dehydration and vacuum- drying process. Food Process Development.,10, 634-638.
  • Fito, P. 1994: Modeling of vacuum osmotic dehydration of food. Journal of Food Engineering, 22, 313-328.
  • Kozak P., Dziki D., Krzykowski A., Rudy S. 2011: Optymalization of energy consumption in the freeze drying process of champignon (Agaricus bisporus L.). TEKA Commission of Motorization and Energetics in Agriculture nr XIc, 134-141.
  • Krzykowski A., Rudy S., Kozak P., Dziki D., Serwatka Z. 2011: Influence of blanching and convective drying conditions of parsley on process energy consumption TEKA Commission of Motorization and Power Industry in Agriculture, XIC., 142-150,
  • Krzykowski A., Dziki D., Polak R., Rudy S. 2012: Influence of heating plates temperature on freeze drying energy requirements and quality of dried vegetables. TEKA Commission of Motorization and Power Industry in Agriculture 2(2), 129-131,
  • Lazarides, H. N., Katsanidis, E., Nickolaidis, A. 1994: Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25, 151-166.
  • Lenart, A, Lewicki P. 1995: Osmotic dehydration of fruits and vegetables Warsaw: Warsaw Agricultural Univcrsity Press, 99-111.
  • Lenart A. 1991: Effect of saccharose on water sorption and dehydration of dried carrot. In A. S. Mujumdar, & 1. Filkova, Drying`91. Amsterdam: Elsevier, 489-498.
  • Lenart A. 1995: Osmotic dehydration of foods before convection drying. In A. Lenart, & P. P. Lewicki, Osmotic dehydration of fruits and vegetables Warsaw: Warsaw Agricultural University Press, (pp. 99-111.
  • Lenart A., Cerkowniak M. 1996: Kinetics of convection drying of osmodehydrated apple. Polish Journal of Food and Nutrition Sciences, 5/46, 73-82.
  • Lenart A., Flink J. M. 1984: Osmotic concentration of potato. II. Spatial distribution of the osmotic effect. Journal of Food Technology, 19, 65-89.
  • Lenart A., Lewicki P.P., Mlynarczyk, G. 1987: Effect of osmotic dehydration on the physico-chemical properties of dried apples. In Annals of Warsaw Agricultural University - SGGW. Food Technology and Nutrition, 17, 55-63.
  • Mitrus M., Oniszczuk T., Mościcki L. 2011: Changes of specific mechanical energy during extrusion-cooking of potato starch TEKA Commission of Motorization and Power Industry in Agriculture, XIC, 200-207.
  • Mitrus M, Wójtowicz A. 2011: Extrusion-cooking of wheat starch TEKA Commission of Motorization and Power Industry in Agriculture, XIC, 208-215.
  • Prokharkar S.M., Prasad S., Das H. 1997: A model for osmotic concentration of bananas slices, Journal Food Science and Technology, 34, 230-232.
  • Raoult-Wack A.L. 1994: Advances in osmotic dehydration. Trends in Food Science and Technology 5, 255-260.
  • Rastogi N.K., Niranj an K. 1998: Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science, 63, 508-511.
  • Rydzak L., Andrejko D. 2011: Effect of different variants of pretreatment of wheat grain on the particle size distribution offlour and bran. TEKA Commission of Motorization and Power Industry in Agriculture, XIC, 283-290.
  • Salvatori D., Andres, A. Chiralt A., Fito, P. 1999: Osmotic dehydration progression in apple tissue. I. Spatial distribution of solutes and moisture content. Journal of food Engineering, 42, 125- 132.
  • Simal S., Benedito J., Sa'nchez E.S., Rosello C 1998: Use of ultrasound to increase mass transport rate during osmotic dehydration. Journal of Food Engineering, 36, 323-336.
  • Pękoslawska A., Lenart A. 2008: Wpływ powlekania na przebieg odwadniania osmotycznego dyni, Postępy Techniki Przetwórstwa Spożywczego, 1, 9-14.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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