THIN-LAYER DRYING KINETICS AND COLOR CHANGES OF POTATO SLICES DURING FAR-INFRARED VACUUM DRYING
THIN-LAYER DRYING KINETICS AND COLOR CHANGES OF POTATO SLICES DURING FAR-INFRARED VACUUM DRYING
Ključne reči:
kriške krompra, sušenje tankog sloja, promena boje
Sažetak
U ovom radu analizirane su kinetika termoradijacionog vakuumskog sušenja i promene parametara kvaliteta boje kriški krompira. Eksperimentalni podaci o kinetici sušenja dobijeni su na eksperimentalnoj aparaturi projektovanoj tako da simulira industrijsku termoradijacionu vakuum sušaru. Za aproksimaciju eksperimentalnih podataka u odnosu na bezdimenzioni odnos sadržaja vlage primenjena su tri dobro poznata modela sušenja tankog sloja iz naučne i inženjerske literature, kao i model Mitrevski et al. Rezultati sprovedenih statističkih analiza pokazali su da model Mitrevski et al. ima bolje statističke pokazatelje u poređenju sa konvencionalnim modelima sušenja u tankom sloju. Određene vrednosti difuzivnosti vlage kriški krompira u ovom istraživanju kreću se u opsegu od 5.14 × 10⁻⁸ do 5.01 × 10⁻⁹ m² s⁻¹. Utvrđeno je da povećanje temperature infracrvenih grejača i nivoa vakuum pritiska negativno utiču na ukupnu promenu boje kriški krompira tokom termoradijacionog vakuumskog sušenja.
Reference
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Bundalevski, S., Mitrevski, V., Lutovska, M., Geramitcioski, T. & Mijakovski, V. (2015). Experimental investigation of Vacuum Far-Inrared Drying of Potato Slices. Journal on Processing and Energy in Agriculture, 19(2), 71-75.
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Panagiotou, N.M., Krokida, M.K., Maroulis, Z.B., & Saravacos, G.D. (2004). Moisture Diffusivity: Literature Data Dompilation for Foodstuffs, International Jourbnal of Food Properties, 2(2), 273-299. 10.1081/JFP-120030038.
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Radojčin, M., Babić, M., Babić, Lj., Pavkov, I., & Stojanović, Č. (2010). Color Parameters Change of Quince During Com-bined Drying. Journal on Processing and Energy in Agricul-ture, 14(2), 81-84.
Swasdisevi, T., Devahastin, S., Ngamchum, R., & Soponron-narit, S. (2007). Optimization of a Drying Processes Using In-frared-Vacuum Drying of Cavendish Banana Slices. Songklanakarin Journal Scientific Technology, 29(3), 809-816.
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STATISTICA (Data Analysis Software System), v.8.0 (2006). Stat-Soft, Inc, USA (www. statsoft.com).
Alaei, B., & Chyjan, R.Z. (2015). Modelling of Nectarine Dry-ing near Infrared-Vacuum Conditions. Acta Scientiarum Po-lonorum. Technologia Alimentaria, 14(1), 15-27.
Bundalevski, S., Mitrevski, V., Lutovska, M., Geramitcioski, T. & Mijakovski, V. (2015). Experimental investigation of Vacuum Far-Inrared Drying of Potato Slices. Journal on Processing and Energy in Agriculture, 19(2), 71-75.
Doymaz, I. (2011). Thin-layer drying characteristics of sweet potato slices and mathematical modeling. Heat Mass Transfer, 47(3), 277-285.
Jena, S., Das, H. (2007). Modelling for vacuum drying charac-teristic of coconut press cane. Journal of Food Engineering, 79(1), 92-99.
Kanevce, G., Kanevce, Lj., & Mitrevski, V. (1998). Vacuum Drying of Mushrooms. Proceedings, 14th International Drying Symposium of Tehnologist for Drying and Storing, Stubicke Toplice, Croatia, Vol.1, 220-229.
Kanevce, G., Kanevce, Lj., & Mitrevski, V. (1998a). Experi-mental Investigation of Vacuum Drying of Mushrooms. Pro-ceedings, 11th International Drying Symposium, Creece, Vol.B, 1058-1065.
Kanevce, G., Kanevce, Lj., Mitrevski, V., & Dulikravich, G. (2007). Inverse Approaches to Drying of Thin Bodies with Significant Shrinkage Effects, International Journal of Heat Mass Transfer, 129(3), 3379-386. doi.org/10.1115/1.2427072.
Mariscal, M. & Bouchon, P. (2008). Comparison Between at Atmospheric and Vacuum Drying of Potato Slices. Food Chemistry, 107(4), 1561-1569.
Mitrevski, V., Bundalevski, S., Lutovska, M., Geramitcioski, T. & Mijakovski, V. (2016). Vacuum Far-Inrared Drying of Potato. Journal on Processing and Energy in Agriculture, 20(1), 1-3.
Mitrevski, V., Bundalevski, S., Mitrevska, C., Geramitcioski, T. & Mijakovski, V. (2016a). Experimental investigation of Vacu-um Far-Inrared Drying of Potato Slices. Applied Engineering Letters, 1(2), 35-39.
Mitrevski, V., Mitrevska, C., Geramitcioski, T. & Mijakovski, V. (2017). Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits. Ap-plied Engineering Letters, 2(3), 109-114.
Mitrevski, V., Dedinac, A., Mitrevska, C., & Bundalevski, S., Geramitcioski, T. & Mijakovski, V. (2019). Mathematical Modelling of Far-Infrared Vacuum Drying of Potato Slices. Thermal Science, 23(1), 393-400.
Mitrevski, V., Dedinac, A., Mitrevska, C., & Trajcevski, Lj. (2022). Modeling of Thin-Layer Kinetics and Color Changes of Potato Slices Durung Far-Infrared Vacuum Drying. Ther-mal Science, 26(5B), 4437-4446.
Panagiotou, N.M., Krokida, M.K., Maroulis, Z.B., & Saravacos, G.D. (2004). Moisture Diffusivity: Literature Data Dompilation for Foodstuffs, International Jourbnal of Food Properties, 2(2), 273-299. 10.1081/JFP-120030038.
Pliestić, S., & Mitrevski, V. (2003). The Observation of Red Pepper in Vacuum by Measurement Temperature. Strojartsvo, 45(1), 47-54.
Radojčin, M., Babić, M., Babić, Lj., Pavkov, I., & Stojanović, Č. (2010). Color Parameters Change of Quince During Com-bined Drying. Journal on Processing and Energy in Agricul-ture, 14(2), 81-84.
Swasdisevi, T., Devahastin, S., Ngamchum, R., & Soponron-narit, S. (2007). Optimization of a Drying Processes Using In-frared-Vacuum Drying of Cavendish Banana Slices. Songklanakarin Journal Scientific Technology, 29(3), 809-816.
Sheskin, D.J. (2011). Handbook of parametric and nonpara-metric statistical procedure, 4th. edition, CRD Press Boca Ra-ton, New York, Washington D.C.
STATISTICA (Data Analysis Software System), v.8.0 (2006). Stat-Soft, Inc, USA (www. statsoft.com).
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2026/04/03
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