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2003, vol. 7, br. 1-2, str. 1-3
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Kombinovano osmotsko i konvektivno sušenje kajsije
Coupled osmotic and convective drying of apricot
Univerzitet u Novom Sadu, Poljoprivredni fakultet, Departman za poljoprivrednu tehniku
Projekat: Projekat Ministarstva nauke Republike Srbije, br. BTN-4.3.0.0409.B: Proizvodnja sušene kajsije
Sažetak
Kada se voće ili povrće potopi u neki rastvor dešavaju se 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 migracije rastvora, dešava se osmotska dehidracija.
Abstract
When fruits or vegetables are soaking into solutions, 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 food with limited solute incorporation osmotic dehydration occurs.
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Reference
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