Research on dried apple rehydrated with water and milk
1
Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-776 Warszawa
Acta Agroph. 2003, 2(96 - 2), 433-441
KEYWORDS
ABSTRACT
Water absorption, swelling and the leaching of solubles during the rehydration of dried apple in water and milk were investigated in this work. Rehydration was done at 4, 25 and 40oC. The course of rehydration depends on temperature and the rehydration medium used.
Mass and volume increase was greater during rehydration in water; the higher the temperature, the larger the increase of mass and volume. The density of the material investigated increased during rehydration and was independent of the surrounding temperature. The density of apple rehydrated in milk was less.
Mass and volume increase was greater during rehydration in water; the higher the temperature, the larger the increase of mass and volume. The density of the material investigated increased during rehydration and was independent of the surrounding temperature. The density of apple rehydrated in milk was less.
METADATA IN OTHER LANGUAGES:
Polish
Badanie rehydracji suszonych jabłek w wodzie i mleku
absorpcja wody, wypływ suchej substancji, pęcznienie, gęstość
W pracy badano procesy przyrostu masy i pęcznienia oraz wypływu suchej substancji, wywołane wchłanianiem wody podczas rehydracji suszonego jabłka w wodzie i mleku w temperaturach 10, 25 i 40oC. Przebieg rehydracji był uzależniony od temperatury procesu i rodzaju środowisk. Przyrost masy i objętości materiału był większy w czasie rehydracji prowadzonej w wodzie oraz w wyższych temperaturach. Gęstość badanego materiału zwiększała się w czasie uwadniania i była niezależna od temperatury procesu, ale wpływ środowiska rehydracji był istotny. Gęstość suszu rehydrowanego w mleku była mniejsza.
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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