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2003, vol. 29, br. 4, str. 179-184
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Nova tehnologija pripreme i sušenja kajsije
New techology for apricot pre treatment and drying
Univerzitet u Novom Sadu, Poljoprivredni fakultet
Projekat: Projekat Ministarstva nauke Republike Srbije, br. BTN.4.3.0.0409.B: Proizvodnja sušene kajsije
Sažetak
Način ili postupak pripreme voća i povrća za konvektivno sušenje bitno utiče na njihove hemijske i fizičke osobine. Shodno tome i njihovo ponašanje, to jest način otpuštanja vlage se razlikuje tokom sušenja. Najčešće primenjivani potupci pripreme su sumporisanje i acidifikacija. U ovom radu će se prezentovati rezultati konvektivnog sušenja polutki kajsije, ali pri vrlo specifičnoj pripremi, osmotskoj dehidraciji. Suština procesa osmoze je potapanje voća ili povrća u neki rastvor. Tada se dešavaju istovremeni transporti molekula vode i rastvorene materije u dva smera. Teoretske analize transporta masa su kompleksne i za sada još uvek u ograničenom broju. Poznato je da će se rastvorena materija - rastvorak, uvek kretati u smeru njene niže koncentracije. Ovo prodiranje rastvorka u uzorak je u najvećem broju slučajeva propraćeno suprotno-smernim kretanjem rastvorka. Kada se značajna masa vlage odstrani iz proizvoda uz ograničenu migraciju rastvora, dešava se osmotska dehidracija.
Abstract
Method or procedure of fruits and vegetables pre treatment for convective drying, has an influence on their chemical and physical properties. So, their behavior according to moisture migration during drying will be different. The most available methods for fruits and vegetables pre treatment are sulphuring and acidification. The target of this paper is result presentation of apricot halves convective drying, but the pre treatment procedure which is involved is osmotic dehydration. The fundamental of osmotic process is fruit or vegetable soaking in solution. In that case a simultaneous water and solute transport are occurred. Theoretical analyze of mass transport is complex and still limited at present. It is well known that solute moves into the direction of decreasing concentration. This penetration of solute into the food item is in most cases accompanied by a counter-flow of solvent. When significant water removes from fruit or vegetable with limited solute incorporation, osmotic dehydration occurs.
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Reference
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