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2011, vol. 15, br. 3, str. 160-164
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Sila razaranja i boja dunje tokom osmotskog sušenja
Rupture force and color of quince during osmotic drying
aUniverzitet u Novom Sadu, Poljoprivredni fakultet b'PD Smeberija' a.d. Bijeljina, Republika Srpska
e-adresa: mradojcin@polj.uns.ac.rs
Projekat: Sušenje voća i povrća iz integralne i organske proizvodnje kombinovanom tehnologijom (MPNTR - 31058)
Sažetak
Plod dunje karakteriše prijatan miris, ukus i mogućnost dugotrajnog skladištenja. Međutim, pored dobrih osobina, visoke vrednosti tvrdoće i čvrstoće ploda dunje utiču na smanjenje obima njene upotrebe u svežem stanju. Sušenje nije uobičajen postupak prerade ove voćne vrste. Kombinovano sušenje koje se razvija na Poljoprivrednom fakultetu u Novom Sadu, sastoji se od osmotskog i konvektivnog. Ovim postupkom sušenja otklanjaju se nedostaci proizvoda koji se dobija samo konvektivnim sušenjem dunje. U eksperimentu je ispitivan uticaj osmotskog sušenja na silu razaranja i boju dunje. Osmotsko sušenje obavljeno je pri sledećim kombinacijama temperature i koncentracije rastvora saharoze u vodi: 40oC i 50oBx, 60oC i 50oBx, 40oC i 65oBx i 60oC i 65oBx. Konvektivno sušenje uzoraka obavljeno je uniformno zagrejanim vazduhom temperature 400C, u trajanju od 20 časova. Osmotsko sušenje trajalo je 180 minuta. Svakih 20 minuta uzimani su uzorci za merenje boje, sile razaranja i vlažnosti. Ispitivanje uzoraka pritiskom upotrebljeno je za analizu sile razaranja dunje. Test je tokom osmotskog sušenja izveden na uzorcima dimenzija približno 10x10x10 mm. Nakon konvektivnog sušenja isti test obavljen je na uzorcima čije su prvobitne dimenzije bile 15x15x15 mm. Za ispitivanje sile razaranja korišćen je merni instrument TMS-PRO (Food Technology Coorporation - USA). Merenje boje obavljeno je trifilterskim kolorimetrom Konica Minolta CR-400. CIE Lab vrednosti korišćene su za vrednovanje boje. Promena boje definisana je ukupnom promenom veličine ΔE. Analizom varijanse utvrđeno je da koncentracija osmotskog rastvora predstavlja uticajan faktor na silu potrebnu za razaranje uzoraka dunje. Koncentracija osmotskog rastvora, takođe se pokazala kao uticajan faktor na promenu boje dunje. Dobijeni podaci statistički su obrađeni u softveru Statistica 9.1.
Abstract
Quince fruit is characterized by pleasant smell, taste and ability of long-term storage. However, beside these good characteristics, the high quality of hardness and firmness of the fruit influences the decrease in its usage in the fresh state. Drying process is not a regular method in processing this type of fruit. Combined drying is a method developed at the Faculty of Agriculture in Novi Sad and it consists of osmotic and convective drying. Disadvantages of the product got from convective drying only are eliminated with this method. The experiment tested the influence of osmotic drying on the force of rupture and quince color. Osmotic drying was done with the following combinations of temperature and concentration of sucrose solution in water: 40oC i 50oBx, 60oC i 50oBx, 40oC i 65oBx i 60oC i 65oBx. The convective drying of the samples was uniformly done by air drying at the temperature of 400C for 20 hours. Osmotic drying time was 180 minutes. Every 20 minutes samples were taken for the measurement of color, force of rupture and moisture. Sample testing by pressure was used for the analysis of rupture force of the quince. During osmotic drying on the samples, test was done on the samples of approximate size 10x10x10 mm. After convective drying, the same test was done on the samples with the original dimensions of 15x15x15 mm. The measuring instrument used in testing rupture force was TMS-PRO (Food Technology Coorporation - USA). Color measurement was performed by Konica Minolta colorimeter CR-400. CIE Lab values were used for color parameters. The change in color is defined by overall change in size of ΔE. With the analysis it was determined that the concentration of osmotic solution is an important factor in rupture force of the quince samples. The concentration of osmotic solution, has also shown an important influence on the changes in quince color. The collected results have been statistically processed in software Statistica 9.1.
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