Seremet Ceclu Liliana, Botez Elisabeta, Nistor Oana-Viorela, Andronoiu Doina Georgeta, Mocanu Gabriel-Danut
Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania.
Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania.
Food Chem. 2016 Mar 15;195:104-9. doi: 10.1016/j.foodchem.2015.03.125. Epub 2015 Apr 17.
This study was carried to determine the influence of hot air drying process and combined methods on physicochemical properties of pumpkin (Cucurbita moschata) samples. The experiments in hot air chamber were lead at 50, 60 and 70 °C. The combined method consists of a triple combination of the main drying techniques. Thus, in first stage the samples were dried in hot air convection at 60 °C followed by hot air ventilation at 40 °C simultaneous with microwave. The time required to reduce the moisture content to any given level was highly dependent on the drying conditions. So, the highest value of drying time in hot air has been 540 min at 50 °C, while the lowest time has been 189 min in hot air combined by microwave at 40 °C and a power of 315 W. The samples dried by hot air shows a higher rehydration capacity than samples dried by combined method.
本研究旨在确定热风干燥工艺及组合方法对南瓜（南瓜属）样品理化性质的影响。在热风箱中于50、60和70°C进行实验。组合方法由主要干燥技术的三重组合组成。因此，在第一阶段，样品先在60°C的热风对流中干燥，然后在40°C的热风通风与微波同时作用下干燥。将水分含量降低到任何给定水平所需的时间高度依赖于干燥条件。所以，热风干燥的最长时间在50°C时为540分钟，而在40°C、功率为315瓦的微波与热风组合干燥中最短时间为189分钟。热风干燥的样品比组合方法干燥的样品具有更高的复水能力。
