Effect of different drying techniques on the drying time and energy of blueberry
Blueberries (Vaccinium corymbosum L.) were dried combining vacuum, infrared, hot-air and freeze drying technologies. In this paper, examined the drying time and energy consumption of dewatering methods. The rehydration as a physical property were evaluated in dried blueberries. Combination of vacuum...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2021
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| Sorozat: | Analecta technica Szegedinensia
15 No. 1 |
| Kulcsszavak: | Szárítás - élelmiszeripar, Gyümölcstartósítás, Élelmiszer szárítás, Tartósítás - élelmiszer |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/73169 |
| Tartalmi kivonat: | Blueberries (Vaccinium corymbosum L.) were dried combining vacuum, infrared, hot-air and freeze drying technologies. In this paper, examined the drying time and energy consumption of dewatering methods. The rehydration as a physical property were evaluated in dried blueberries. Combination of vacuum dried and freeze dried blueberries had higher rehydration ratio, followed by the single freeze drying, combination of hot-air drying and freeze drying, and infrared-freeze drying methods. The performance evaluation indicated that combination drying of blueberries at twostage infrared-freeze drying with 60°C and 15 min pre-drying reduced the drying time by 53.4%, besides consuming less energy (52.9%) compared to single freeze drying. Based on the results, primarily vacuum pre-drying, infrared predrying and freeze finish-drying may be the economical and optimal solution for dehydrating blueberries. |
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| Terjedelem/Fizikai jellemzők: | 23-30 |
| ISSN: | 2064-7964 |