Kinetics of infrared ray drying of peeled apples

BOLSAIA, Victoria

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dc.contributor.author	BOLSAIA, Victoria
dc.date.accessioned	2019-07-22T06:15:52Z
dc.date.available	2019-07-22T06:15:52Z
dc.date.issued	2018
dc.identifier.citation	BOLSAIA, Victoria. Kinetics of infrared ray drying of peeled apples. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 133-138. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3704
dc.description.abstract	The paper presents data on the study of the antioxidant treatment of cut, unpeeled apples. Were studied a number of antioxidant solutions from which were selected and proposed 3 compositions, which have a beneficial effect on the treatment process. We studied the process of drying of Idared apples with infrared rays at temperatures of 80 ... 120 ºC. It has been demonstrated that the temperature in the drying process should not exceed 90 ºC. The processing of the experimental results allowed the mathematical equation to determine the drying time.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica–Info	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	infrared ray drying	en_US
dc.subject	peeled apples	en_US
dc.subject	apples	en_US
dc.subject	antioxidants	en_US
dc.subject	infrared rays	en_US
dc.subject	drying kinetics	en_US
dc.subject	uscare cu raze infraroșii	en_US
dc.subject	mere decojite	en_US
dc.subject	antioxidanți	en_US
dc.subject	raze infraroșii	en_US
dc.title	Kinetics of infrared ray drying of peeled apples	en_US
dc.type	Article	en_US