engleski

Parsley root drying : comparison of two different methods

The aim of the experiment was to examine the influence of two different drying methods and different drying temperatures on the drying kinetics of parsley root. The methods examined were: infrared drying (IR) and drying in fluidized bed drier (FBD). The parsley root was dried at temperatures of 60, 65 and 70 °C. The sample measures were 20x20x5 mm. The mass of the samples was constantly monitored during the drying process. On the basis of the results a comparison has been made in order to determine the better drying method and all the process parameters that contribute to the maximum quality of dried product. The main goal of the drying was to get a dried parsley root with approximately 7% water content, good rehydration capability and color stability. The effect of different methods and temperatures of drying on the quality of dried parsley root was evaluated using overall color change (Δ E), change of volume and rehydration ratio. The exponential mathematical model was used for approximation of experimental data for both methods of drying. The model has exhibit good correspondence with experimental data for both methods of drying.

Parsley root; Infrared drying; Fluidized bed drier; Rehydration ratio; Color changes; Volume changes

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