KINETICS OF VACUUM DRYING OF CELERY.

The kinetics of celery slice air drying have been measured in vacuum chamber. Experiments were carried out at various temperatures under conditions of low pressure. The drying rate versus product water content curves showed no constant drying rate period in all cases. A marked initial warming-up period, and a relatively long period of slightly decreasing material temperature followed by a final material warming-up period were exhibited. The amount of water absorbed by celery slices previously dried with a vacuum drier was measure. The samples dried at lower temperature levels absorbed more water than those dried at higher temperatures. The results proved that vacuum drying can be used for preservation of high quality celery slices.

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DEHYDRATION OF APPLES BY A COMBINATION OF CONVECTIVE AND VACUUM-MICROWAVE DRYING

TEMPERATURE CHANGES DURING VACUUM DRYING OF DEFROSTED AND OSMOTICALLY DEHYDRATED STRAWBERRIES

INHIBITION OF ENZYMATIC BROWNING BY NATURAL LEAFY VEGETABLE EXTRACTS AND KEEPING QUALITY OF FRESH AND DRIED APPLE RINGS.

MECHANICAL PROPERTIES OF DRIED APPLES AFTER REHYDRATION

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.