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2014, vol. 40, iss. 2, pp. 97-106
Mass exchange of carot root during osmotic drying in relation of pretreatment
University of Novi Sad, Faculty of Agriculture
Integrated and organics fruit and vegetable products drying by combined technology (MESTD - 31058)

Keywords: carrot; osmotic; humidity; water loss; increase the sugar content
A test mass change of carrot root in the osmotic drying was carried out at the Laboratory of Biosystems Engineering, the Department of Agricultural Engineering, Faculty of Agriculture in Novi Sad. Of fresh carrot root cultivar 'bolero', formed the discs height of 10 mm. Before osmotic drying of carrot root samples were treating 4% malic acid or blanched. In order to control the impact of the pretreatment part of the samples not treated. Samples of carrot root blanching in water, there was a significant reduction in the root mass 7.53%, dry mater loss. This is a significant dry matter loss and is a consequence of leaching of nutrients in the process of blanching in water. The osmotic drying is carried out in a solution of sucrose in two regimes: a regime (40°C, 50°Bx) and a second regime (60°C, 65°Bx). Temperature, concentration and duration of osmotic drying have a major impact on water loss (WL) and an increase in sucrose gain (SG). Increasing values of the observed parameters, fortified the higher values change mass during osmotic draying. For the second drying regime after 180 minutes of osmotic draying was determined sample moisture content of 47.15% vb (pretreatment malic acid), water loss 69.88% (pretreatment with malic acid, TJK) and an increase in sucrose gain 13.97% (pretreatment blanching). Based on the measured mass changes during osmotic drying can be accessed by choosing the optimal drying regime to predefined criteria.
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article language: Serbian
document type: Original Scientific Paper
DOI: 10.5937/SavPoljTeh1402097P
published in SCIndeks: 31/12/2018

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