DETERMINATION OF THE SHRINKAGE AND DENSITY OF THE FINAL PRODUCT AFTER CONVENTIONAL AND NONCONVENTIONAL DRYING
Keywords:
material deformation, density, pear, drying 2 and 3D imagingAbstract
The shrinkage and density of food during drying affect the quality of the dehydrated material. The deformation of pears during hot-air drying was greater than that during mid-infrared, vacuum and freeze-drying. The high material deformation during hot-air drying was due to the high temperature of the drying air and uneven heat distribution. Rapid drying rate conditions are used in infrared drying, which contributes to a relatively high shrinkage. There was a minimal difference between the infrared- and vacuum-dried samples, although the vacuum-dried samples were favored by low pressure. Less material deformation was observed during freeze-drying. The effect of vacuum and low drying temperature during freeze-drying generally leads to much less deformation. The product density changed similarly to the shrinkage. The following ranking was established based on the increase in density: freeze, vacuum, infrared, and hot air drying. In the case of the freeze-dried samples, we observed that the density changed by +4% compared to that of the raw sample.References
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