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Rehydration of carrot dried using various methods

100%

Stepien B.

Acta Agrophysica

|

2008

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tom 11

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nr 1[156]

2

Osmotic and nonosmotic influences on thermoregulatory evaporation in dehydration and rehydration

100%

Beker M. A., Turlejska E.

Acta Physiologica Polonica

|

1990

|

tom 41

|

nr 1-3

3

Investigations of re-hydration increase of dried sludge

100%

Wichowski P., Rozbicki T.

Annals of Warsaw University of Life Sciences - SGGW. Land Reclamation

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2013

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tom 45

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nr 2

The main aim of the research was to determine a susceptibility of a dried sludge to a rehydration increase. The paper presents the results of investigations for a sludge which had been dried to ca. 86% of dry mass and stored in an airy place under roof during 2.5 years. As well, trials were carried out for a completely dried sludge (0% of water), stored outside under roof as well as inside in a laboratory room. To determine a maximum level of humidity increase, the results of re-hydration increase were presented for a sludge stored in conditions of capillary ascent. Additionally, a density, porosity and bulk density were determined for the investigated sludge.

4

Proline levels under stress conditions in tobacco transformed with foreign P5CS

100%

Konstantinova T., Vasseva I., Vassileva R., Valkov V., Atanassov A., Djilianov D.

Biological Bulletin of Poznań. Supplement

|

1997

|

tom 34

5

Effects of hypertonic solution administration, followed by administration of an isotonic solution, on blood parameters in sheep

100%

Bieniek K.

Bulletin of the Veterinary Institute in Puławy

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1999

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tom 43

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nr 2

The effects of iv infusion of 7.2% NaCl (HSS, 4 ml/kg; n=6) or 7.2% NaCl in 6% dextran 70 (HSD, 4 ml/kg; n=6) followed by administration of 0.9% NaCl (ISS, 32 ml/kg) on sodium (Na), chloride (Cl), potassium (K) serum concentrations, osmolality (Osm), total protein content (TP), packed cell volume (PCV), haemoglobin concentration (Hb) and red blood cell count (RBC) were evaluated in twelve healthy sheep for 360 min. The changes in blood parametres after infusion of hypertonic and isotonic solutions were not significantly different between HSS and HSD groups. In these groups the increase in Na, Cl and Osm accompanied by the decrease in K, TP, PCV, Hb and RBC were observed at 5 min after administration of hypertonic solutions. Infusion of ISS 60 min after administration of HSS or HSD did not produce a further increase in Na, Cl and Osm, whereas K, TP, PCV, Hb and RBC decreased to the lowest values at 90 min. These results indicate that the initial bolus dose of HSS or HSD produces a rapid recruitment of extravascular fluids into the vascular compartment, whereas subsequent large volume infusion of ISS maintains intravascular blood volume expansion and does not create a risk of hypernatremia.

6

Investigation into the re-hydration of microwave dried carrot under reduced pressure

100%

Kramkowski R., Szarycz M., Stepien B., Fidos M.

Acta Agrophysica

|

2003

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tom 02

|

nr 2[96]

7

Dehydration of apples by a combination of convective and vacuum-microwave drying

84%

Figiel A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[A]

131-135

Apple cubes were dried with a convective method in a stream of air at the velocity of 4 m/s and temperature of 55°C as well as with a combined method consisting in pre-drying the apples with the convective method and finish-drying with the vacuum-microwave method (VM). The time of convective pre-drying reached: 40, 100 and 160 min, and the wattage of microwaves accounted for 240, 480 and 720 W. Drying shrinkage was measured by means of a measuring cylinder filled with linseed, whereas rehydration of the dried material was carried out in distilled water with a temperature of 21°C. Colour assessment was conducted based on results obtained with the use of a reflective colorimeter. The kinetics of apple cubes drying with the convective method was described using exponential functions. The VM finish-drying of the apples previously pre-dried with the convective method considerably shortened the total time of drying and decreased drying shrinkage. Apple cubes dried with the combined method demonstrated better rehydrating properties manifested by absorption capacity, dry mater holding capacity and rehydration ability as compared to the apples dried only with the use of the convective method. Drying resulted in the browning of apple cubes and shift of colour from green to red and a negligible shift of colour from yellow to blue. The colour of samples finished-dried with the VM method was more shifted towards red and blue when compared to the samples dried only under convective conditions.

8

Effect of quantity of low-methoxyl pectin on physical properties of freeze-dried strawberry jellies

84%

Ciurzynska A., Lenart A., Karwosinska J.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

|

nr 4

The development of fruit-based products with a high proportion of fruit and good nutritional, sensory and functional properties may help to diversify market supply. These products ought to be attractive, especially to young people, easy to consume and have a reasonably long shelf life. Three recipes of freeze-dried strawberry jelly with low-methoxyl pectin (LMP) (2.0, 2.5, 3.5% LMP) with the use of strawberry pulp were obtained and physical properties were investigated to choose the sample with the best quality factors. The quantity of added low-methoxyl pectin influences the physical properties of freeze-dried strawberry jellies. The recipe with 2.5% addition of low-methoxyl pectin was chosen based on the results obtained. Despite the relatively high friability and low hardness, and higher shrinkage, it has a fast rate of rehydration. It is also characterised by high porosity and the parameters of the colour most similar to the raw material and low water content and activity.

9

The impact of different drying methods on quality of radish sprouts

84%

Wiktor A., Wasilewska K., Barba F. J., Dadan M., Koubaa M., Roohinejad S., Nowacka M., Witrowa-Rajchert D.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2019

|

tom 597

10

Wpływ wstępnego odwadniania osmotycznego na wybrane właściwości rehydracyjne suszonych jabłek

84%

Kowalska H., Marzec A., Omen K.

Acta Agrophysica

|

2012

|

tom 19

|

nr 1

Celem pracy było przedstawienie wpływu wstępnego odwadniania osmotycznego jabłek odmiany Idared na ich właściwości rehydracyjne. Przed suszeniem konwekcyjnym stosowano osmotyczne odwadnianie jabłek w roztworze sacharozy o stężeniu 30 i 60% w temperaturze 30 i 50˚C przez 0,5, 1,0 i 1,5 h. Grubość próbek w kształcie prostopadłościanów o wymiarach 2,5 x 2,5 cm wynosiła 0,5 i 1,5 cm. Właściwości rehydracyjne suszu jabłkowego, analizowane na podstawie względnego przyrostu masy i ubytku suchej substancji, zależały od stężenia roztworu osmotycznego i początkowej grubości próbek. Niższe stężenie roztworu sacharozy oraz mniejsza grubość próbek wpływały na zwiększenie względnego przyrostu masy w suszach jabłkowych, ale różnice te były mniej widoczne w przypadku rehydracji prowadzonej przez 4 h w porównaniu z rehydracją 1-godzinną. Zmiany przyrostu masy suchej substancji i ubytku wody podczas wstępnego odwadniania osmotycznego jabłek przed suszeniem konwekcyjnym w małym stopniu korelowały ze względnym przyrostem masy suchej substancji w rehydrowanych suszach. Na wartości analizowanych wskaźników rehydracji większy wpływ niż przyrost masy suchej substancji miał stopień odwodnienia próbek wyrażony jako ubytek wody z jabłek.

11

Analiza mikrofalowego suszenia pietruszki w warunkach obnizonego cisnienia. Czesc II. Skurcz suszarniczy i rehydracja suszu

84%

Szarycz M., Kaminski E., Jaloszynski K., Szponarska A.

Acta Scientiarum Polonorum. Technica Agraria

|

2003

|

tom 02

|

nr 2

29-36

12

Empirical modelling of dry matter of solid changes during the rehydration of dried apples pretreated by different methods before drying

84%

Kaleta A., Winiczenko R., Gornicki K., Choinska A.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

|

2014

|

nr 63 Agric.Forest Eng.

13

Application of empirical models to the description of mass changes during the rehydration of dried apples pretreated by different methods before drying

84%

Gornicki K., Choinska A., Kaleta A., Winiczenko R.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

|

2014

|

nr 63 Agric.Forest Eng.

14

Rehydration of nameko [Pholiota nameko] and shiitake [Lentinus edodes] fruitbodies dried convectionally and sublimatically

84%

Kalbarczyk J., Widenska A.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

|

2000

|

tom 03

|

nr 2

The reconstitutional properties of mushroom fruitbodies dried convectionally and sublimatically were analysed. The fruitbodies of nameko (Pholiota nameko) and shiitake (Lentinus edodes) which differ in the structure, chemical composition and growth rate were examined. It was found that the most important influence on the rehydration rapidity (time of rehydration) was exterted by the method of drying. The differences between these two species of mushrooms were also distinctive and dependent on individual features of raw substrate and was closely connected with the examinated mushroom species.

15

Selected aspects of freeze-drying in the production of instantly reconstitutable foodstuffs

84%

Kramkowski R., Stepien B., Peron S.

Acta Agrophysica

|

2003

|

tom 02

|

nr 2[96]

16

Research on dried apple rehydrated with water and milk

84%

Witrowa-Rajchert D., Dworski T.

Acta Agrophysica

|

2003

|

tom 02

|

nr 2[96]

17

The influence of colchicine on water exchange roots in conditions of rehydratation

84%

Volobuyeva O. V., Khokhlova L. P., Fatyhova E. H.

Biological Bulletin of Poznań. Supplement

|

1997

|

tom 34

18

Wpływ wybranych parametrów suszenia jabłek promieniami podczerwonymi na ich zdolność do pochłaniania wody

67%

Wesolowski A.

Acta Scientiarum Polonorum. Technica Agraria

|

2009

|

tom 08

|

nr 1-2

19

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.

20

Wpływ blanszowania papryki na energochłonność procesu sublimacyjnego suszenia oraz na rehydrację suszu podczas przechowywania

67%

Krzykowski A.

Acta Scientiarum Polonorum. Technica Agraria

|

2008

|

tom 07

|

nr 3-4

Ograniczanie wyników

Rehydration of carrot dried using various methods

Osmotic and nonosmotic influences on thermoregulatory evaporation in dehydration and rehydration

Investigations of re-hydration increase of dried sludge

Proline levels under stress conditions in tobacco transformed with foreign P5CS

Effects of hypertonic solution administration, followed by administration of an isotonic solution, on blood parameters in sheep

Investigation into the re-hydration of microwave dried carrot under reduced pressure

Dehydration of apples by a combination of convective and vacuum-microwave drying

Effect of quantity of low-methoxyl pectin on physical properties of freeze-dried strawberry jellies

The impact of different drying methods on quality of radish sprouts

Wpływ wstępnego odwadniania osmotycznego na wybrane właściwości rehydracyjne suszonych jabłek

Analiza mikrofalowego suszenia pietruszki w warunkach obnizonego cisnienia. Czesc II. Skurcz suszarniczy i rehydracja suszu

Empirical modelling of dry matter of solid changes during the rehydration of dried apples pretreated by different methods before drying

Application of empirical models to the description of mass changes during the rehydration of dried apples pretreated by different methods before drying

Rehydration of nameko [Pholiota nameko] and shiitake [Lentinus edodes] fruitbodies dried convectionally and sublimatically

Selected aspects of freeze-drying in the production of instantly reconstitutable foodstuffs

Research on dried apple rehydrated with water and milk

The influence of colchicine on water exchange roots in conditions of rehydratation

Wpływ wybranych parametrów suszenia jabłek promieniami podczerwonymi na ich zdolność do pochłaniania wody

Infrared drying of apple slices

Wpływ blanszowania papryki na energochłonność procesu sublimacyjnego suszenia oraz na rehydrację suszu podczas przechowywania