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...

Full description

Saved in:
Bibliographic Details
Main Author: Antal Tamás
Format: Article
Published: 2021
Series:Analecta technica Szegedinensia 15 No. 1
Kulcsszavak:Szárítás - élelmiszeripar, Gyümölcstartósítás, Élelmiszer szárítás, Tartósítás - élelmiszer
Subjects:
Online Access:http://acta.bibl.u-szeged.hu/73169
Description
Summary: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.
Physical Description:23-30
ISSN:2064-7964