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FREEZE-DRYING OF COMMINUTED ORANGE. INFLUENCE OF PROCESS PARAMETERS ON THE DRYING VELOCITY AND ON THE QUALITY OF THE PRODUCT.

[In Spanish. / En espagnol.]

Author(s) : WELTI J., LAFUENTE B.

Type of article: Article

Summary

THE PROCESS VARIABLES CONSIDERED WERE: FREEZING AND HEATING TEMPERATURES AND DRYING PRESSURE. THE QUALITY PARAMETERS WERE: TOTAL CAROTENOIDS, ESSENTIAL OILS, BROWNING AND ASCORBIC ACID. THE EUTEXIA ZONE WAS BETWEEN 248 AND 252 K (-25 AND -21 DEG C) AND THE DRYING TIME WAS SHORTER AS THE PRESSURE AND HEATING TEMPERATURES WERE INCREASED. THE DECREASE OF THE FREEZING TEMPERATURE FROM 253 TO 233 K (-20 TO -40 DEG C) CAUSES A REDUCTION OF THE DRYING CYCLE. IN GENERAL, THE BEST QUALITY PRODUCT WAS OBTAINED AT THE LOWEST HEATING PLATE TEMPERATURE: 313K (40 DEG C).

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1986-1729
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 25 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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