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Digitale Medien

LOW OXYGEN RECYCLED VAPOR (LORV) FOR FOOD DRYING (1979)

MORGAN, J. P. ; DURKEE, E. L. ; WAGNER, J. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 44 (1979), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: An exploratory study has been made where drying was done by reheating the vapors of evaporation which were then recycled with the combustion gasses through a partially closed system containing a low oxygen atmosphere. Fresh carrots dried in this manner were simultaneously dried and blanched and appeared to have more flavor and color and a more natural texture compared to conventionally air-dried carrots when reconstituted. Drying temperatures greater than 143°C throughout drying caused heat damage to the drying product, but higher temperatures may be possible in the initial drying stages by replacing the batch system used in this investigation with a two-stage continuous system.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06489.x

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