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2008, vol. 12, br. 3, str. 101-107
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Promene fizičkih osobina dunje (Cydonia oblonga mill.) tokom osmotskog sušenja
Changes in physical properties throughout osmotic drying of quince (Cydonia oblonga mill.)
Sažetak
Dunja (Cydonia oblonga mill.) je voće, koje je cenjeno zbog prijatne arome Nedostatci ovoga voća su povišene vrednosti tvrdoće i čvrstoće. Konvektivno sušenje intenzivira ove nedostatke, tako da u praksi nije uobičajeno sušenje dunje, osim u veoma malim količinama za voćne čajeve. Osmotsko sušenje, u okviru kombinovane tehnologije sušenja voća, povoljno utiče na eliminisanje navedenih nedostataka. Domaća sorta leskovačka dunja je sušena u formi četvrtina. Ova mirisna sorta ima nešto manje plodove. U eksperimentu su korišćene četvrtine plodova koje su imale srednju masu 39,25 g. Ispitivane su promene dimenzija uzorka koji se suši, zapremine i modula elastičnosti. Na bazi statističke analize rezultata ocenjeno je da su modeli polinoma drugog reda adekvatni za opisivanje promena dimenzija i zapremine dunje tokom osmotskog sušenja. Koeficijent determinacije, kod modela zapreminskog skupljanja tokom sušenja, je preko R2 = 0,95. Što se tiče promene vrednosti modula elastičnosti ona nije izrazita. U slučaju povišene koncentracije rastvora, 63,4˚ Bx, ova vrednost je blago rasla, dok je u slučaju blažeg rastvora, 59,4˚ Bx, ona blago opadala. Blagi rast, stagnacija ili blago opadanje modula elastičnosti je pokazatelj dobre osobine osmotski sušene dunje. Ona je mehanički prijatnija za konzumiranje. Osmotsko sušenje, zbog povećanja sadržaja saharoze u površinskom sloju voća, omogućava da finalni proizvod može biti vlažniji u odnosu na konvektivno sušeno voće. Ova prednost čini sušeno voće dodatno mekšim. Sinergija povišene vlažnosti sušenog voća i osmotskog postupka doprinosi povećanju šansi za tržišni uspeh sušene dunje. PR Projekat Ministarstva nauke Republike Srbije, br. 06889: Razvoj osmotske sušare za voće i povrće u okviru Projekata tehnološkog razvoja u oblasti biotehnologija, za period 2005-2007 i sufinansiranju od strane Pokrajinskog sekretarijata za nauku i tehnološki razvoj APV, ugovor br: 114-451 00565/2007.
Abstract
Quince is a fruit appreciated for its agreeable fragrance. High values of hardness and firmness are disadvantages of this fruit. As convective drying intensifies these deficiencies, and therefore quince is not usually dried by this method, unless only small quantities are dried for fruit teas. Osmotic drying within a combined technology of fruit drying, favorably affects the elimination of the stated deficiencies. The domestic cultivar Leskovačka dunja was dried in a form of quarters. This fragrant cultivar has somewhat smaller fruits. The quince quarters of the average weight of 39,25 g were used in the experiment. The changes in sizes, volume and modulus of elasticity of drying samples. Based on the statistical analysis of results it was estimated that a second order polynom was adequate to describe changes in quince sizes and volumes during osmotic drying. The coefficient of determination in a volumetric shrinkage model was over R2 = 0,95 during drying. The changes in the elasticity module were not pronounced. In case of a higher solution concentration, 63,4˚ Bx, this value was slightly increasing, while in case of the diluted solution, 59,4˚ Bx, it was slightly decreasing. The slight increase, stagnation or slight decrease of the modulus of elasticity are parameters of a good property of dried quince. The fruit is mechanically more agreeable for consummation. Osmotic drying, due to the increase of the sucrose content in the surface layer of the fruit, provides higher moisture of a final product than convective drying does. This advantage makes dry fruit additionally softer. The synergy of increased moisture of dry fruits and the osmotic procedure contributes to greater chances for a market success of dried quince.
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