Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries

• Autorzy: Piotrowski D. , Ignaczak M.

Warianty tytułu

PL

Wpływ ciśnienia w komorze suszarki próżniowej na skurcz rozmrożonych wysuszonych truskawek

• Języki publikacji: EN

Abstrakty

EN

The material were raw or defrosted strawberries of Senga Sengana variety with the diameter of 26-30 mm. Fruits were dried for 16 hours at the temperature of 60°C under constant or variable conditions considering level of pressure. Pressure during the drying process was on a fixed level of: 5, 10 and 15 kPa or a change of pressure was introduced among extreme values. Shrinkage of strawberries was examined with the use of two methods: the volumetric method and measurement of linear dimensions in horizontal and vertical space. Shrinkage obtained under the fixed pressure level was greater for higher values in the drying chamber. Horizontal linear shrinkage of dried fruit was always lower than vertical linear shrinkage. For dried strawberries volumetric shrinkage obtained for defrosted fruits after vacuum drying under variable pressures did not reveal clear differences between respective values of shrinkage. The lowest level of pressure (5 kPa), applied in any phase of vacuum drying under variable pressure, caused a shrinkage decrease in comparison to drying shrinkage after processes under other fixed pressure.

PL

Materiałem do badań były rozmrożone truskawki odmiany Senga Sengana o średnicach z zakresu 26-30 mm. Owoce były suszone przez 16 godzin w temperaturze 60°C i ciśnieniu niższym niż ciśnienie atmosferyczne. Wartości ciśnienia podczas procesu suszenia były na ustalonym poziomie: 5, 10 i 15 kPa lub zastosowano zmianę ciśnienia pomiędzy przedstawionymi wartościami ekstremalnymi. Skurcz suszarniczy truskawek został zbadany z wykorzystaniem dwóch metod: objętościowej i pomiarów liniowych wymiarów w poziomie i w pionie. W warunkach ustalonego ciśnienia uzyskany poziom skurczu był większy dla wyższych ciśnień w komorze suszarniczej. Poziomy liniowy skurcz suszonych owoców był zawsze mniejszy niż skurcz pionowy liniowy. Dla rozmrożonych truskawek skurcz objętościowy po suszeniu próżniowym w warunkach zmiennych ciśnień nie ukazał wyraźnych różnic dla zastosowanych modyfikacji. Najniższy poziom ciśnienia (5 kPa) zastosowany na jakimkolwiek etapie suszenia przy zmiennym ciśnieniu powodował zmniejszenie skurczu w porównaniu ze skurczem uzyskanym po procesach realizowanych przy pozostałych stałych poziomach ciśnienia.

Słowa kluczowe

EN

pressure; vacuum drying; moisture content; shrinkage; defrosted fruit; dried fruit; strawberry

• Wydawca: -
• Czasopismo: Nauki Inżynierskie i Technologie
• Rocznik: 2018
• Numer: 3(30)
• Opis fizyczny: p.49-61,fig.,ref.

Twórcy

autor

Piotrowski D.

• Warsaw University of Life Sciences, SGGW-WULS in Warsaw, Warsaw, Poland

autor

Ignaczak M.

• Warsaw University of Life Sciences, SGGW-WULS in Warsaw, Warsaw, Poland
• University of Social Sciences and Humanities, SWPS in Warsaw, Warsaw, Poland

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Identyfikatory

DOI

10.15611/nit.2018.3.04