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Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
2007, vol. 11, iss. 1-2, pp. 9-14
article language: Serbian
document type: Original Scientific Paper
published on: 03/12/2007
Osmotic dryers for food preservation
University of Novi Sad, Faculty of Agriculture

Project

Projekat Ministarstva nauke Republike Srbije, br. BTN-341002B: Proizvodi od sušenog voća

Abstract

An inventory of operating contact principles between the solution and the food during osmotic dehydration is presented in this paper. The technology that follows depend of whether the solution is around the food, or the solid solution is spread over the food, or the solution is injecting in the food. Dryers are designing for all these contacting principles. Some of them are used in industrial food production, while the rest are still on laboratory or semi-industrial level. Partial study results are given about apricot halves osmotic drying, which are immersing in the solution with continuous agitation. Appropriate process management leads to reusing the solution at least 6 times with it's renewal with sugar.

Keywords

References

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