Effect of different drying techniques on the drying time and energy of blueberry

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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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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