SHRINKAGE OF APPLES DURING INFRARED DRYING.
 
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Pol. J. Food Nutr. Sci. 2003;53(4):9–12
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ABSTRACT
Changes in the volume of cylindrical (40 mm in diameter, 2.5, 5 and 10 mm in thickness) samples of apple variety Lobo were determined after drying with infrared radiation whose intensity corresponded to power consumption by radiators equal to 200, 550, 900 and 1250 W. These measurements provided the basis for determining a correlation between shrinkage, infrared radiation and the thickness of the dried material. It turned out that the coefficient of shrinkage is directly proportional to the thickness of the dried material. In the case of apple samples 2.5 mm thick, the coefficient of shrinkage was inversely proportional to the intensity of infrared radiation. There was no significant correlation between this coefficient and the intensity of infrared radiation in 5 mm and 10 mm samples.
ISSN:1230-0322