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Kinetics of infrared ray drying of peeled apples

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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


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