DETERMINATION OF THE MOISTURE CONTENT IN INFRARED DRIED APPLES

被引：0
|
作者：
Galina, Sleagun [1 ]
Maria, Popa [1 ]
机构：
[1] Inst Pract Hort & Food Technol, 63 M Kogalniceanu Str, Kishinev, Moldova
来源：
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2009年 / 32卷 / 02期
关键词：
infrared analyzer; rapid method; drying temperature; statistical estimation;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this work was to find parameters for determining a moisture content of dried apples by means of infrared analyzer (MA 35 from Sartorius, Germany), such ones that the results correspond to those determined by classical vacuum oven method. Apples were available in seven batches with moisture contents from 2.5 to 28%. The drying parameters were established using the automatic mode. Temperature was varied in a range from 80 to 112 degrees C. Two various temperatures 82 and 98 degrees C were defined as the most suitable to apples with moisture content less and more than 7.5 % respectively. The statistical evaluation of the accuracy of the results of measurements was derived.
引用
收藏
页码：39 / 44
页数：6
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