Determination of Moisture in Dried Apples and nd Carrots using Gravimetric Infrared Analyzer

摘要：

A comparison of the moisture content measurement results in dried apples with moisture from 2.5％ to 28％ (wet base) and dried carrots with moisture from 4％ to 15％ (wet base) obtained by infrared drying rapid method and classical vacuum oven method is presented.It was shown that IRD results depend both on the drying temperature and on the moisture level in the tested samples.We determined optimal drying conditions/ temperature for analyzer application being of 82 °C for dried carrots, and 82 °C or 98 °C for the dried apples with a brittle (and hard) or elastic texture, respectively.The systematic measurement errors that appear for dried samples with different moisture content at the same IRD temperature have been corrected due to reference values data using appropriate graphs and empirical equations.

关键词： moisture content vacuum oven method Sartorius application moisture level drying temperature

作者: G.(S)leagun

作者单位: Technological Processes Dept.,Institute of Research and Development for Horticulture and Food Technologies,63,M.Kog(a)lniceanu Str.,Chisin(a)u,MD 2009,Republic of Moldova

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-7

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）