Influence of some chosen parameters of infrared radiation dehydration of apples on their ability of absorbing water

• Published in: Acta Scientiarum Polonorum. Technica Agraria (Poland) Vol. 8; no. 1-2
• Main Author: Wesolowski, A.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Inzynierii Procesow Rolniczych
• Format: Journal Article
• Language: Polish
• Published: 2009
• Subjects: APPLES; CHEMICOPHYSICAL PROPERTIES; DEHYDRATION; DESHIDRATACION; DESHYDRATATION; DRYING; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_2162; http://www.fao.org/aos/agrovoc#c_2402; http://www.fao.org/aos/agrovoc#c_24129; http://www.fao.org/aos/agrovoc#c_3867; http://www.fao.org/aos/agrovoc#c_4788; http://www.fao.org/aos/agrovoc#c_541; INFRARED RADIATION; MANZANA; METHODE; METHODS; METODOS; POMME; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; RADIACION INFRARROJA; RAYONNEMENT INFRAROUGE; REHIDRATACION; REHYDRATATION; REHYDRATION; SECADO; SECHAGE
• ISSN: 1644-0684

This elaboration shows the results of research work on rehydration ability of Lobo apples, that had been dehydrated with infrared radiation. Four different sets of infrared radiators were used: the total power of 200, 550, 900, 1250 W each set. Slices taken from apples were the samples. After the level of water balance had been reached by the samples, they were plunged in distillated water of the temperature of 20 deg C. The highest rehydration coefficient RC was reached by the sample that had been dehydrated with infrared radiation of 550 W. No real difference of rehydration coefficient RC was found for the samples that had been dehydrated with infrared radiation of 900 W and 1250 W