Title: Usporedba sušenja buče u vakuum i kondukcijskoj sušari
Abstract: Drying is the one of the oldest method of fruit and vegetables preservation, and it is also the most applied method of extending the duration. Vacuum drying or drying at reduced pressure improves the drying process as lower temperature is applied at the same time, thus reducing the possibility of thermal decomposition of the product. By applying a vacuum, drying of vegetables can be carried out at lower drying temperatures compared to conventional processes, thereby achieving preservation of color and texture properties. The aim of this work was to compare the results of the vacuum drying samples of pumpkin and compare with samples of conduction drying under atmospheric pressure. Vacuum drying was carried out at two temperatures (40 and 70 ˚C), two pressures (50 and 250 mbar) and four drying times (120, 180, 240 and 300 minutes). Applying an absolute pressure of 50 mbar, with unchanged temperature and drying time, resulted with a 99.94% increase in drying efficiency. Also, applying an absolute pressure of 50 with the same drying effect, drying time was significantly reduced by 40%. The results of the color analysis indicate that the samples subjected to a vacuum drying process, with the use of lower pressures resulted a significant color retention of up to 70% (ΔE = 2.98).
Publication Year: 2018
Publication Date: 2018-07-04
Language: en
Type: dissertation
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