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Pregled bibliografske jedinice broj: 724482

Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices


Karlović, Sven; Ježek, Damir; Dujmić, Filip; Bosiljkov, Tomislav; Brnčić, Mladen; Tripalo, Branko
Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices // Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Damir Ježek (ur.).
Zagreb: Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists, 2014. str. 158-158 (poster, međunarodna recenzija, sažetak, znanstveni)


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Naslov
Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Damir Ježek - Zagreb : Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists, 2014, 158-158

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21-24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
apple; drying; high intensity ultrasound; texture

Sažetak
High intensity ultrasound have potential to accelerate drying process of various foodstuff. It could use air or water/liquid as wave transfer medium. Water based process benefits from cavitation phenomena to increase pore size and consequently diffusion rate, and it must be conducted before drying operation. Air based process is used in conjunction with drying, and it can count only on mechanical vibrations which increase diffusion of water to the surface of fruit. Goal of this research was to investigate influence of various ultrasonic and drying parameters on drying time and some of the sensory properties of final dried product, such as texture and color. Fresh cut apple and pear slices were immersed in distilled water and treated for 7 min with various amplitudes (20 – 100 %) of high intensity ultrasound (max. power 400 W), and afterwards dried using tunnel drier. Drying parameters were hot air speed (0-5 m/s) and air temperature (50-80 oC). Textural properties such as hardness, toughness, elasticity and chewiness of dried slices were analyzed. Results show that increase in ultrasonic amplitude have significant influence on micro and macrostructure of fruit, in such extent that only amplitudes up to 50 % of maximal were deemed acceptable for pre-drying process. Increases of temperature and air speed also have significant influence on textural properties of final product, as a result of faster diffusion and water evaporation rate. Optimization of all process parameters was conducted, and optimal ultrasonic (40 %, 7 min) and drying parameters (65 oC, 2 m/s) were obtained based on shortest drying time, minimal influence on textural properties and color of samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0581846-0422 - Pripremanje sirovina i određivanje teksturalnih svojstava prehrambenih proizvoda (Ježek, Damir, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju:

Karlović, Sven; Ježek, Damir; Dujmić, Filip; Bosiljkov, Tomislav; Brnčić, Mladen; Tripalo, Branko
Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices // Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Damir Ježek (ur.).
Zagreb: Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists, 2014. str. 158-158 (poster, međunarodna recenzija, sažetak, znanstveni)
Karlović, S., Ježek, D., Dujmić, F., Bosiljkov, T., Brnčić, M. & Tripalo, B. (2014) Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices. U: Damir Ježek (ur.)Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists.
@article{article, author = {Karlovi\'{c}, Sven and Je\v{z}ek, Damir and Dujmi\'{c}, Filip and Bosiljkov, Tomislav and Brn\v{c}i\'{c}, Mladen and Tripalo, Branko}, year = {2014}, pages = {158-158}, keywords = {apple, drying, high intensity ultrasound, texture}, isbn = {978-953-99725-5-2}, title = {Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices}, keyword = {apple, drying, high intensity ultrasound, texture}, publisher = {Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Karlovi\'{c}, Sven and Je\v{z}ek, Damir and Dujmi\'{c}, Filip and Bosiljkov, Tomislav and Brn\v{c}i\'{c}, Mladen and Tripalo, Branko}, year = {2014}, pages = {158-158}, keywords = {apple, drying, high intensity ultrasound, texture}, isbn = {978-953-99725-5-2}, title = {Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices}, keyword = {apple, drying, high intensity ultrasound, texture}, publisher = {Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists}, publisherplace = {Opatija, Hrvatska} }




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