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2014, vol. 40, br. 2, str. 97-106
Promena mase korena mrkve u procesu osmotskog sušenja u zavisnosti od primenjenog predtretmana
Univerzitet u Novom Sadu, Poljoprivredni fakultet

e-adresaponio@polj.uns.ac.rs
Projekat:
Sušenje voća i povrća iz integralne i organske proizvodnje kombinovanom tehnologijom (MPNTR - 31058)

Ključne reči: koren mrkve; osmotsko sušenje; vlažnost; gubitak vode; povećanje suve materije
Sažetak
Istraživanje promene masa u procesu osmotskog sušenja korena mrkve izvedeno je u Laboratoriji za biosistemsko inženjerstvo, na Departmanu za poljoprivrednu tehniku, Poljoprivrednom fakultetu u Novom Sadu. Od svežih korenova mrkve hibrida 'bolero', formirani su diskovi visine 10 mm. Pre osmotskog sušenja uzorci korena mrkve su tretiranji 4% jabučnom kiselinom ili blanširani. Radi kontrole uticaja predtretmana jedan deo uzoraka nije tretiran. Blanširanjem uzoraka korena mrkve u vodi, i gubitak suve materije iznosi 0,77%. Gubitak suve materije je posledica ispiranja hranljivih materija u toku procesa blanširanja u vodi. Osmotsko sušenje je izvedeno u rastvoru saharoze u dva režima: režim jedan (40°C i 50°Bx) i drugi režim rada (60°C, 65°Bx). Temperatura rastvora, koncentracija rastvora i vreme trajanja procesa osmotskog sušenja imaju značajan uticaj na gubitak vode (WL) i povećanje suve materije (SG) u sušenim uzorcima. Povećanjem vrednosti posmatranih parametara, utvrđene su više vrednosti promene masa u toku osmotskog sušenja. Za drugi režim sušenja nakon 180 minuta osmotskog sušenja utvrđena je vlažnost uzorka od 47,15% vb (predtretman jabučnom kiselinom), gubitak vode 69,88% (predtretman jabučnom kiselinom, TJK) i povećanje suve materije 13,97% (predtretman blanširanjem). Na osnovu izmerenih promena masa u toku osmotskog šušenja može se pristupiti izboru najpovoljnijeg režima sušenja prema unapred zadatim kriterijumima kvaliteta krajnjeg proizvoda.
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O članku

jezik rada: srpski
vrsta rada: izvorni naučni članak
DOI: 10.5937/SavPoljTeh1402097P
objavljen u SCIndeksu: 31.12.2018.

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