University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 4 (1) 2005 pp. 19–28

Agnieszka Kaleta, Krzysztof Górnicki, Urszula Siwińska

Influence of methods of parsley root pretreatment before convection drying on kinetics of dried product rehydration

Abstract: The influence of methods of parsley root pretreatment (different slices dimensions and blanching) before convection drying on the kinetics of dried product rehydration were examined. Kinetics of the process was tested within the range of 0–6 hours. Relative increase in mass of dried parsley root was determined. The approximation of experimental data with assumed kinetic equation gave good results. Analysis of the rehydration course showed that slices dimensions and blanching influence the kinetics of dried parsley root rehydration.
pub/4_1_19.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume4/issue1/4_1_19.pdf
Keywords: slice dimension, blanching, drying, rehydration, parsley
For citation:

MLA Kaleta, Agnieszka, et al. "Influence of methods of parsley root pretreatment before convection drying on kinetics of dried product rehydration." Acta Sci.Pol. Tech. Agr. 4.1 (2005): 4.
APA (2005). . Acta Sci.Pol. Tech. Agr. 4 (1), 4
ISO 690 KALETA, Agnieszka, GóRNICKI, Krzysztof, SIWIńSKA, Urszula. Influence of methods of parsley root pretreatment before convection drying on kinetics of dried product rehydration. Acta Sci.Pol. Tech. Agr., 2005, 4.1: 4.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom4/zeszyt1/abstrakt-19.html