Investigation into the re-hydration of microwave dried carrot under reduced pressure
1
Institute of Agricultural Engineering, University of Agriculture, ul. Norwida 25, 53-375 Wrocław
Acta Agroph. 2003, 2(96 - 2), 331-338
KEYWORDS
ABSTRACT
The kinetics of the rehydration of the ?Perfekcja? variety of carrot, microwave dried under reduced pressure has been studied. The pressure ranged from 6 kPa to 8 kPa and the microwave heating time was 18, 21, 24, 27 and 30 minutes. Rehydration was carried out in water at a temperature of 20°C for 0 to 180 minutes and in water at a temperature of 95°C for 0 to 120 minutes. The results obtained were compared with Peleg's model.
METADATA IN OTHER LANGUAGES:
Polish
Badanie rehydracji marchwi suszonej mikrofalowo pod obniżonym ciśnieniem
rehydracja, podciśnienie, mikrofale, marchew, równanie Pelega
Badano kinetykę rehydracji marchwi odmiany Perfekcja suszonej mikro-falowo pod obniżonym ciśnieniem. Stosowano ciśnienie od 6 do 8 kPa oraz czas nagrzewania mikrofalami 18, 21, 24, 27 i 30 minut. Rehydrację prowadzono w wodzie o temperaturze 20°C w czasie od 0 do 180 minut i w wodzie o temperaturze 95°C w czasie od 0 do 120 minut. Otrzymane wyniki porównano z modelem Pelega.
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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