Determination of the moisture content in infrared dried apples

Auteur/ices

  • Galina Sleagun Institute of Practical Horticulture & Food Technologies
  • Maria Popa Institute of Practical Horticulture & Food Technologies, Chisinau

Mots-clés :

infrared analyzer, rapid method, drying temperature, statistical estimation

Résumé

The objective of this work was to find parameters for determining a moisture content of dried apples by
means of infrared analyzer (MA 35 from Sartorius, Germany), such ones that the results correspond to
those determined by classical vacuum oven method. Apples were available in seven batches with
moisture contents from 2.5 to 28%. The drying parameters were established using the automatic mode.
Temperature was varied in a range from 80 to 112°C. Two various temperatures 82 and 98°C were
defined as the most suitable to apples with moisture content less and more than 7.5 % respectively. The
statistical evaluation of the accuracy of the results of measurements was derived.

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Publiée

2009-11-16

Numéro

Vol. 33 No 2 (2009)

Rubrique

Articles

Comment citer

« Determination of the moisture content in infrared dried apples ». 2009. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33 (2): 39-44. https://ojs.ugal.ro/index.php/food/article/view/3658.