Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:3 (25)
Kinetics of infrared drying shredded carrots
Annotation
The main objective of the production of fruit and vegetable products is complete and non-waste processing plant materials with the best possible preservation intact its constituent vitamins, macro and microelements, pectin, coloring and other biologically active substances. Relevant studies are aimed at improving the drying process for producing dry fruit and vegetable powders. A study of the drying process of beet slaw infrared radiation using modern measuring techniques to the average moisture content Ū = 11,5 kg / kg for the heat flux density 3.29 kW/m2, bed height 25 mm, 35 mm, and when the temperature on the surface layer of the product not more than 55 - 58 ° C. As the infrared radiation generator applied linear quartz radiators with a diameter of 0.012 m functional ceramic shell, mounted on a distance of 80 mm at the top and bottom tray with respect to the mesh stainless mesh substrate having a diameter of 2 mm. Results of the study of the drying process shredded beets infrared radiation will be used in the design and manufacture of experimental infrared installation and production type.
Keywords
Постоянный URL
Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures