Experimental Researches Concerning the Optimization of the Duration of the Drying Process for the Apples Conservation

Authors

  • Gh. Bratucu Transilvania University of Brasov, Romania
  • A.L. Marin Transilvania University of Brasov, Romania
  • D. Paunescu Transilvania University of Brasov, Romania

Keywords:

apple, dry curing, duration of dehydration, optimization

Abstract

This paper presents the results of the experimental research on optimizing the duration of the dehydration process of sliced apples and their conservation. On this purpose were considered three possibilities: choosing the apple dimensions (diameter 40, 50, and 70mm), the way of their slicing (halves, quarters, and slices of 5mm and 10mm thickness), and setting the enclosure temperature (30°C, 40°C, 50°C, and 60°C). The criteria for assessing the quality of dehydrated products took into account the preservation of the vitamin C and keeping their color at a very high commercial aspect.

Author Biographies

Gh. Bratucu, Transilvania University of Brasov, Romania

Department for Engineering and Management in Food and Tourism, 148 Castelului Street, Brasov, 500014

A.L. Marin, Transilvania University of Brasov, Romania

Department for Engineering and Management in Food and Tourism, 148 Castelului Street, Brasov, 500014

D. Paunescu, Transilvania University of Brasov, Romania

Department for Engineering and Management in Food and Tourism, 148 Castelului Street, Brasov, 500014

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Published

2016-06-15

Issue

Section

AGRICULTURAL FOOD ENGINEERING