Process parameters and pre-treatment methods influence on the drying kinetics and quality of sweet potato (Ipomea batatas L.) dried in the convective tray drier (CROSBI ID 632600)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Velić, Darko ; Čobanković, Iva ; Jokić, Stela ; Marček, Tihana ; Velić, Natalija
engleski
Process parameters and pre-treatment methods influence on the drying kinetics and quality of sweet potato (Ipomea batatas L.) dried in the convective tray drier
The drying characteristics of sweet potato (Ipomea batatas L.) were investigated using a laboratory convective tray drier at different drying temperatures and pre-treatments. The drying temperatures were 50, 60, 70, 80 °C, and airflow velocity 2.8 ms-1. Different physical and chemical pre-treatments of sweet potato samples were applied as follows: hot water and steam blanching ; dipping in: 0.5% ascorbic acid solution, 0.15% 4-hexylresorcinol (HR) solution, 0.3% L-cysteine (LC) solution. Pre- treatment with 0.15% 4-HR resulted in the most reduced drying time and high rehydration ratio, while pre-treatment with 0.3% LC solution resulted in the minimum colour change.
drying ; sweet potato ; pre-treatment ; rehydration ; colour
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Podaci o prilogu
522-526.
2016.
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objavljeno
978-953-7878-50-4
Podaci o matičnoj publikaciji
Proceedings of 51st Croatian & 11th International Symposium on Agriculture
Pospišil, Milan ; Vnučec, Ivan
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu
Podaci o skupu
51st Croatian & 11th International Symposium on Agriculture
poster
15.02.2016-18.02.2016
Opatija, Hrvatska