Antal Tamás: Effect of different drying techniques on the drying time and energy of blueberry. In: Analecta technica Szegedinensia, (15) 1. pp. 23-30. (2021)
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Abstract
Blueberries (Vaccinium corymbosum L.) were dried combining vacuum, infrared, hot-air and freeze drying technologies. In this paper, examined the drying time and energy consumption of dewatering methods. The rehydration as a physical property were evaluated in dried blueberries. Combination of vacuum dried and freeze dried blueberries had higher rehydration ratio, followed by the single freeze drying, combination of hot-air drying and freeze drying, and infrared-freeze drying methods. The performance evaluation indicated that combination drying of blueberries at twostage infrared-freeze drying with 60°C and 15 min pre-drying reduced the drying time by 53.4%, besides consuming less energy (52.9%) compared to single freeze drying. Based on the results, primarily vacuum pre-drying, infrared predrying and freeze finish-drying may be the economical and optimal solution for dehydrating blueberries.
| Item Type: | Article |
|---|---|
| Journal or Publication Title: | Analecta technica Szegedinensia |
| Date: | 2021 |
| Volume: | 15 |
| Number: | 1 |
| ISSN: | 2064-7964 |
| Page Range: | pp. 23-30 |
| Language: | English |
| Place of Publication: | Szeged |
| Related URLs: | http://acta.bibl.u-szeged.hu/73166/ |
| Uncontrolled Keywords: | Szárítás - élelmiszeripar, Gyümölcstartósítás, Élelmiszer szárítás, Tartósítás - élelmiszer |
| Additional Information: | Bibliogr.: p. 29-30. ; ill. ; összefoglalás angol nyelven |
| Subjects: | 02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies |
| Date Deposited: | 2021. Aug. 12. 11:41 |
| Last Modified: | 2023. Jul. 13. 10:40 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/73169 |
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