Napredna pretraga

Pregled bibliografske jedinice broj: 801656

Process parameters and pre-treatment methods influence on the drying kinetics and quality of sweet potato (Ipomea batatas L.) dried in the convective tray drier


Velić, Darko; Čobanković, Iva; Jokić, Stela; Marček, Tihana; Velić, Natalija
Process parameters and pre-treatment methods influence on the drying kinetics and quality of sweet potato (Ipomea batatas L.) dried in the convective tray drier // Proceedings of 51st Croatian & 11th International Symposium on Agriculture / Pospišil, Milan ; Vnučec, Ivan (ur.).
Zagreb: University of Zagreb, Faculty of Agriculture, Zagreb, Croatia, 2016. str. 522-526 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Process parameters and pre-treatment methods influence on the drying kinetics and quality of sweet potato (Ipomea batatas L.) dried in the convective tray drier

Autori
Velić, Darko ; Čobanković, Iva ; Jokić, Stela ; Marček, Tihana ; Velić, Natalija

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

Izvornik
Proceedings of 51st Croatian & 11th International Symposium on Agriculture / Pospišil, Milan ; Vnučec, Ivan - Zagreb : University of Zagreb, Faculty of Agriculture, Zagreb, Croatia, 2016, 522-526

ISBN
978-953-7878-50-4

Skup
51st Croatian & 11th International Symposium on Agriculture

Mjesto i datum
Opatija, Croatia, 15.-18.02. 2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Drying ; sweet potato ; pre-treatment ; rehydration ; colour

Sažetak
The drying characteristics of sweet potato (Ipomea batatas L.) were investigated using a laboratory convective tray drier at different drying temperatures and pre-treatments. The drying temperatures were 50, 60, 70, 80 °C, and airflow velocity 2.8 ms-1. Different physical and chemical pre-treatments of sweet potato samples were applied as follows: hot water and steam blanching ; dipping in: 0.5% ascorbic acid solution, 0.15% 4-hexylresorcinol (HR) solution, 0.3% L-cysteine (LC) solution. Pre- treatment with 0.15% 4-HR resulted in the most reduced drying time and high rehydration ratio, while pre-treatment with 0.3% LC solution resulted in the minimum colour change.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek