engleski

Dehydration of Celery by Infrared Drying

In this work kinetics of dehydration process was investigated according to dehydration temperature changes, samples dimensions and technological treatment of samples. Investigations were conducted on two work temperatures of 50oC and 75oC. Samples were cut to cube shapes with dimensions of 5x5x5 mm and grates with dimensions of 20x5x1 mm. Tests were carried out on fresh and blanched samples. Celery samples dehydration was performed in laboratory infrared dryer (DIR) Mettler LJ16 (Mettler, Switzerland). During dehydration process samples mass changes. For all process conditions (dehydration temperature, sample dimensions and technological treatment) a mass content of dry matter in samples, moisture content, diffusion coefficient and dehydration rate were determined. Diffusion coefficient has its greatest value for celery grates with temperature of 75oC and is 2.38x10-6m2/min, and the lowest value for celery cubes with temperature of 50oC and is 1.4x10-6 m2/min.

dehydration; celery; diffusion coefficient; infrared drying

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