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The effect of temperatures and pre-treatments on the quality of celery root drying in fluid bed drier


Velić, Darko; Bilić, Mate; Tomas, Srećko; Planinić, Mirela; Bucić, Ana; Svoboda Zvjezdana
The effect of temperatures and pre-treatments on the quality of celery root drying in fluid bed drier // Proceedings of 4^th International Conference SIPA'05, Universitare Timişoara, Romania / Tucu, Dumitru ; Mnerie, Dumitru (ur.).
Timisoara, Romania: Orizonturi Universitare Timisoara, 2005. str. 173-180. (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
The effect of temperatures and pre-treatments on the quality of celery root drying in fluid bed drier

Autori
Velić, Darko ; Bilić, Mate ; Tomas, Srećko ; Planinić, Mirela ; Bucić, Ana ; Svoboda Zvjezdana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 4^th International Conference SIPA'05, Universitare Timişoara, Romania / Tucu, Dumitru ; Mnerie, Dumitru - Timisoara, Romania : Orizonturi Universitare Timisoara, 2005, 173-180.

Skup
Integrated Systems for Agri-food Production

Mjesto i datum
Timisoara, Rumunska, 24-26.11.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fluid bed drying; celery root; pre-treatment; blanching; rehydration

Sažetak
The drying characteristics of celery root (Apium graveoleus var. rapaceum) were investigated using a bench-scale fuidized bed drier at different temperatures and different pre-treatments. Celery root was cut into rectangle-shaped samples 20x20x5 mm in size. Temperatures of fluidisation for non-treated samples have varied from 50 &ordm ; ; ; ; ; ; C to 80 &ordm ; ; ; ; ; ; C at airflow velocities of 3.50 m/s. Before drying at 80 &ordm ; ; ; ; ; ; C, samples were pre-treated either thermally or chemically, or both (blanching in hot water, dipping in 1% ascorbic acid solution, blanching in boiling 2% CaCI2 solution, dipping in 2, 5% starch solution). The aim was to obtain celery root with approximately 7% water content, with good texture, rehydration capability and colour quality. The effect of temperatures and pre-treatments on the quality of dried celery root samples was determined on the basis of colour and volume changes and reconstitution characteristic

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0113005

Ustanove
Prehrambeno-tehnološki fakultet, Osijek