Title
Influence of methods of parsley root pretreatment before convection drying on kinetics of dried product rehydration
Autor
Agnieszka Kaleta, Krzysztof Górnicki, Urszula Siwińska
Keywords
slice dimension, blanching, drying, rehydration, parsley
Abstract
The influence of methods of parsley root pretreatment (different slices dimensions and blanching) before convection drying on the kinetics of dried product rehydration were examined. Kinetics of the process was tested within the range of 0–6 hours. Relative increase in mass of dried parsley root was determined. The approximation of experimental data with assumed kinetic equation gave good results. Analysis of the rehydration course showed that slices dimensions and blanching influence the kinetics of dried parsley root rehydration.
Pages
19-28
Cite
Kaleta, A., Górnicki, K., Siwińska, U. (2005). Influence of methods of parsley root pretreatment before convection drying on kinetics of dried product rehydration. Acta Sci. Pol. Technica Agraria, 4(1), 19-28.
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