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Gewählte Master / Diploma Thesis:

Bane Jovic (2018): Evaluierung von osmo-konvektiver Trocknung von Süßkartoffeln.
Master / Diploma Thesis - Institut für Verfahrens- und Energietechnik (IVET), BOKU-Universität für Bodenkultur, pp 85. UB BOKU obvsg FullText

Data Source: ZID Abstracts
ABSTRACT In the context of the master thesis, an experimental study on the drying technique of the sweet potato variety Beauregard was carried out using a combined drying technique. Measurements of the physical properties of osmotically dried sweet potatoes, as well as convective kinetics of drying were carried out in the laboratory for biosystems technology, located at the Institute of Agricultural Engineering of the Faculty of Agriculture in Novi Sad (Serbia). The potato samples had the shape of a 15 mm cube. Before osmotic drying, the samples were immersed in a solution of 1% ascorbic acid and then dried in a sucrose solution. Four different treatments with osmotic solutions were carried out, which differ from each other as follows: Treatment 1 (30°C and 50°Bx), treatment 2 (30°C and 60°Bx), treatment 3 (45°C and 50°Bx), treatment 4 (45°C and 60°Bx). The time interval for all treatments was 180 minutes. The physical properties were measured every 30 minutes. After osmotic treatment, the samples were dried convectively at 60°C drying air temperature and an air velocity of 1 m/s in front of the material layer for all the tests. Fresh sweet potatoes without osmotic treatment were used directly as control samples. The aim of this work is to investigate the influence of osmotic pre-treatment on the physical properties of sweet potatoes. Furthermore, the effects of this osmotic pre-treatment on convective drying and the energy demand is investigated. Keywords: sweet potato, batata, osmotic drying, convective drying, kinetics

Beurteilende(r): Pfeifer Christoph

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