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1
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Relationship between moisture content and electrical impedance of carrot slices during drying

100%
Kertesz A., Hlavacova Z., Vozary E., Staronova L.
International Agrophysics
|
2015
|
tom 29
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nr 1
Electrical properties of food materials can give information about the inner structure and physiological state of biological tissues. Generally, the process of drying of fruits and vegetables is followed by weight loss. The aim of this study was to measure the impedance spectra of carrot slices during drying and to correlate impedance parameters to moisture content in different drying periods. Cylindrical slices were cut out from the carrot root along the axis. The slices were dried in a Venticell 111 air oven at 50°C. The weight of the slices was measured with a DenverSI-603 electronic analytical and precision balance. The weighing of the samples was performed every 30 min at the beginning of drying and every 60 min after the process. The moisture content of the samples was calculated on wet basis. The magnitude and phase angle of electrical impedance of the slices were mea-sured with HP 4284A and 4285A precision LCR meters in thefrequency range from 30 Hz to 1 MHz and from 75 kHz to 30 MHz,respectively, at voltage 1 V. The impedance measurement was per-formed after weighting. The change in the magnitude of impe-dance during drying showed a good correlation with the change in the moisture content.
2
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Thermophysical properties of granular food materials

100%
Vozarova V.
International Agrophysics
|
2005
|
tom 19
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nr 2
3

Fractal approach to the structure of different starch preparations

100%
Dziuba J., Smoczynski M., Dziuba Z.
Polish Journal of Food and Nutrition Sciences
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1998
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tom 07
|
nr 2 Suppl.
4

Infrared drying of apple slices

67%
Grdzelishvili G., Hoffmann P.
Inżynieria Przetwórstwa Spożywczego
|
2013
|
nr 1
The aim of this work was to study the infrared (IR) drying of apple slices. In present article are investigated the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratioas a quality property. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation about 13.8% in average. The food materials slices were dried by near infrared (NIR) heating by the natural convection and also by the forced convection with air velocities 0.25 and 0.5 m·s–1and at different air temperatures 23 and 28°C. NIRdrying presents good results for dehydration of thick materials that is needed for better preservation of food quality. The qualities of dried slices were compared by a rehydration ratio because of its relation to the dependence of degree and of rehydration duration on the initial properties of raw materials, on the accuracy of the drying process, and on the storage conditions. The test of the effect of blanching confirms that the drying time of blanched apple slices is much shorter than for unblanched raw materials slices. Decrease of air velocity educes the drying time. The lower air temperature makes the duration of drying longer. The rehydration ratio was found higher for blanched dried samples.
5

Physical and technological effects of wheat grain infestation by granary weevils

67%
Grundas S., Rudziewicz E.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2006
|
tom 06A
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Strength characteristics and dilatation of food powders

67%
Horabik J., Grochowicz M.
International Agrophysics
|
2002
|
tom 16
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nr 3
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