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Pregled bibliografske jedinice broj: 617783

Ultrasound-assisted infrared drying of pear slices : textural issue


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 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 617783 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Ultrasound-assisted infrared drying of pear slices : textural issue

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

Izvornik
Journal of food process engineering (0145-8876) 36 (2013), 3; 397-406

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
high power ultrasound; amplitude; drying; pear.

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0581846-0717 - Primjena ultrazvuka u prehrambenoj tehnologiji i biotehnologiji (Tripalo, Branko, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com

Citiraj ovu publikaciju:

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 (međunarodna recenzija, članak, znanstveni)
Dujmić, F., Brnčić, M., Karlović, S., Bosiljkov, T., Ježek, D., Tripalo, B. & Mofardin, I. (2013) Ultrasound-assisted infrared drying of pear slices : textural issue. Journal of food process engineering, 36 (3), 397-406 doi:10.1111/jfpe.12006.
@article{article, author = {Dujmi\'{c}, Filip and Brn\v{c}i\'{c}, Mladen and Karlovi\'{c}, Sven and Bosiljkov, Tomislav and Je\v{z}ek, Damir and Tripalo, Branko and Mofardin, Irena}, year = {2013}, pages = {397-406}, DOI = {10.1111/jfpe.12006}, keywords = {high power ultrasound, amplitude, drying, pear.}, journal = {Journal of food process engineering}, doi = {10.1111/jfpe.12006}, volume = {36}, number = {3}, issn = {0145-8876}, title = {Ultrasound-assisted infrared drying of pear slices : textural issue}, keyword = {high power ultrasound, amplitude, drying, pear.} }
@article{article, author = {Dujmi\'{c}, Filip and Brn\v{c}i\'{c}, Mladen and Karlovi\'{c}, Sven and Bosiljkov, Tomislav and Je\v{z}ek, Damir and Tripalo, Branko and Mofardin, Irena}, year = {2013}, pages = {397-406}, DOI = {10.1111/jfpe.12006}, keywords = {high power ultrasound, amplitude, drying, pear.}, journal = {Journal of food process engineering}, doi = {10.1111/jfpe.12006}, volume = {36}, number = {3}, issn = {0145-8876}, title = {Ultrasound-assisted infrared drying of pear slices : textural issue}, keyword = {high power ultrasound, amplitude, drying, pear.} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati:





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