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izvor podataka: crosbi

Ultrasound-assisted infrared drying of pear slices : textural issue (CROSBI ID 190539)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Dujmić, Filip ; Brnčić, Mladen ; Karlović, Sven ; Bosiljkov, Tomislav ; Ježek, Damir ; Tripalo, Branko ; Mofardin, Irena Ultrasound-assisted infrared drying of pear slices : textural issue // Journal of food process engineering, 36 (2013), 3; 397-406. doi: 10.1111/jfpe.12006

Podaci o odgovornosti

Dujmić, Filip ; Brnčić, Mladen ; Karlović, Sven ; Bosiljkov, Tomislav ; Ježek, Damir ; Tripalo, Branko ; Mofardin, Irena

engleski

Ultrasound-assisted infrared drying of pear slices : textural issue

Drying in food technology is usually based on the use of conventional methods such as heat exchange by conduction or convection, which may have negative effects on textural issues of final products. In order to achieve high quality of final products, new and sophisticated techniques for food treatments are required. One of such methods is the power ultrasound aided drying. This method is proven efficient for preserving main characteristics and quality of products. The aim of this research was to investigate the impact of high-intensity ultrasound as pre-treatment, using different amplitudes, on the duration of drying and texture characteristics of infrared dried pear slices. Ultrasound device with a power capacity of 400 W, working at a frequency of 24 kHz and amplitudes of 25, 50, 75 and 100%, was used for pre-treatment. Drying was performed in an infrared dryer, at 70°C temperature. The results obtained showed how application of ultrasound with various amplitudes influenced on shortening of treatment time of drying and allows elimination of more water from the pear slices. The results showed that hardness of samples gradually decreased (from 50% of amplitude (93.461 N) to 100% amplitude (62.206 N) with increase of ultrasound intensity. As a result, hardness of untreated pear slices (104.72 N) was significantly higher (p < 0.05). Results showed that drying kinetics of dried pear were significantly.

high power ultrasound; amplitude; drying; pear.

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Podaci o izdanju

36 (3)

2013.

397-406

objavljeno

0145-8876

10.1111/jfpe.12006

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost