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13 .   Study of the parameters variation in the vegetables drying process

Authors: Oana – Viorela Nistor, Elisabeta Botez, Doina – Georgeta Andronoiu, Gabriel – Dănuţ Mocanu

Volume 17, Issue 1;
Pages: 72-77;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551



Abstract:

The aim of the paper was the study of the parameters’ variation of the vegetables drying process. As materials there were used vegetables with hard texture (celery, carrot, red beet) and as methods there were used the conventional drying (with air convection) and unconventional drying (with microwave and infrared radiations). It pursues the parameters variation as: mass, product’s core temperature, humidity, drying time. It was used the hydration as an estimation method of the drying products’ texture modification. The experimental determinations had pointed out the diminution of drying duration with 50 - 88% using the unconventional methods. Also, it was found that the microwave drying method had affected the vegetable texture the least. The unconventional drying assures constant water excluding from the product in comparison with the conventional one, an important factor for the textural characteristics of the dried products. The vegetable yield to the drying process both conventional and unconventional is celery.

Keywords: air convection, microwave, infrared radiations, vegetables drying, texture

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