Influence of Air Temperature and Pretreatment Solutions on Drying Time, Energy Consumption and Organoleptic Properties of Sour Cherry

The effects of pretreatment solution (no treatment, boiling water, salty boiling water, ethil oleat) on drying time of sour cherry were studied experimentally. The thin layer drying of sour cherries was carried out at three air temperatures of 50, 60, 70°C and with constant airflow velocity of 1 m/s...

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Veröffentlicht in:	Agriculturae Conspectus Scientificus 2014-06, Vol.79 (2), p.119
Hauptverfasser:	Gazor, Hamid Reza, Maadani, Soghra, Behmadi, Homa
Format:	Artikel
Sprache:	eng
Schlagworte:	drying energy organoleptic properties sour cherry
Online-Zugang:	Volltext
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