SHRINKAGE OF APPLES DURING INFRARED DRYING.

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.

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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.