Badanie przebiegu zmian objętości plasterków korzenia pietruszki podczas suszenia i nawilżania

• Autorzy: Gornicki K. , Kaleta A. , Wierzbicka A. , Pacak-Zuk S.

Warianty tytułu

EN

Changes of the volume of parsley root slices during drying and rehydration

• Języki publikacji: PL

Abstrakty

PL

Badano przebieg zmian objętości plasterków korzenia pietruszki podczas suszenia i nawilżania. Grubość plasterków wynosiła 3, 6 i 9 mm, temperatura suszenia 50, 60 i 70°C, temperatura rehydratacji zaś 20°C. Suszenie przeprowadzane w suszarce laboratoryjnej trwało do uzyskania stałej masy suszu. Proces rehydratacji w wodzie destylowanej trwał 6 godzin. Oznaczenie objętości suszonych i rehydratowanych plasterków wykonano metodą wyporu w eterze naftowym. Badania wykazały wpływ grubości plasterków i temperatury suszenia na przebieg zmian objętości suszu podczas nawilżania. Temperatura suszenia wpływa również na zmiany objętości plasterków podczas suszenia, natomiast wpływ grubości plasterków jest nieznaczny. Żadna z rehydratowanych próbek nie osiągnęła stanu surowca przed suszeniem. Dla tej samej zawartości wody objętość próbki suszonej była zawsze wyższa od objętości próbki nawilżanej.

EN

Changes in the volume of parsley root slices during drying and rehydration were investigated. Samples were cut into slices 3, 6, and 9 mm thick. Temperature of drying air equalled 50, 60, and 70°C. Drying was conducted in laboratory dryer and constant mass was achieved. Rehydration was tested within the range of 0-6 hours in water at 20°C. The volume changes of parsley root slices during drying and rehydration were measured by buoyancy method using petroleum benzine. The investigations showed that slice thickness and drying temperature influence the course of changes in the volume of dried parsley root slices during rehydration. Drying temperature influences the course of changes in the volume of parsley root slices during drying, too, but the influence of slice thickness was slight. None of the rehydrated samples reached the state of the product before drying. For the same moisture content the volume of a dried sample was always higher than the volume of a rehydrated sample.

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2009
• Tom: 13
• Numer: 1[166]
• Opis fizyczny: s.103-112,wykr.,bibliogr.

Twórcy

autor

Gornicki K.

• Wydział Inżynierii Produkcji, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 164, 02-787 Warszawa

autor

Kaleta A.

autor

Wierzbicka A.

autor

Pacak-Zuk S.

Bibliografia

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