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001-es BibID:BIBFORM090727
035-os BibID:(cikkazonosító)202
Első szerző:Pavkov, Ivan
Cím:Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage / Ivan Pavkov, Milivoj Radojčin, Zoran Stamenković, Krstan Kešelj, Urszula Tylewicz Péter Sipos, Ondrej Ponjičan, Aleksandar Sedlar
Dátum:2021
ISSN:2227-9717
Megjegyzések:This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 ?C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50?7.387 ? 10?9 m2/s and solute 8.315 ? 10?10?1.113 ? 10?9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 ?C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 ? 10?10 m2/s to 1.970 ? 10?9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379?51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216?46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
szárítás
élelmiszeripari műveletek
gyümölcs feldolgozás
Megjelenés:Processes. - 9 : 2 (2021), p. 1-22. -
További szerzők:Radojčin, Milivoj Stamenković, Zoran Kešelj, Krstan Tylewicz, Urszula Sipos Péter (1975-) (agrármérnök) Ponjičan, Ondrej Sedlar, Aleksandar
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001-es BibID:BIBFORM109700
035-os BibID:(cikkazonosító)851 (Scopus)85151330471 (WoS)000960560700001
Első szerző:Sipos Péter (agrármérnök)
Cím:Special issue: Processing foods: Process optimization and quality assessment / Sipos, Péter ; Radojčin, Milivoj
Dátum:2023
ISSN:2227-9717
Megjegyzések:For a long time, the basic as well as the only function of foods is to provide the nutrients and energy needed for human physiological processes. Over the past century, since the conditions of food security have been reduced, the expectations placed on food have constantly changed and new demands have been emerging. It is expected that foods should not only be safe, but they also have to be tastier and attractive; have a long shelf-life; contain as much of the physiologically beneficial components of the raw materials as possible; and have a positive impact on consumers' health. Industrial food production needs to meet these diverse demands in a way that is economically viable and environmentally friendly, while being flexible to the ever-changing needs. Fortunately, there is a wealth of research to help the food industry, and there is an increase in the amount of information available on the physiological effects of the nutrients of our foods, their health protecting role, and how different processing operations change their quantitative and compositional values. At the same time, changing consumer needs are influencing the expectations and tasks related to offline and online quality analysis and quality assurance. This Special Issue, entitled "Processing Foods: Process Optimization and Quality Assessment", provides a snapshot of new advances in unit operations of food production for healthy nutrition.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
food technology
unit operations
food quality
Megjelenés:Processes. - 11 : 3 (2023), p. 1-3. -
További szerzők:Radojčin, Milivoj
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
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