Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 3; Page(s) 347 To 357.
 
Paper: 

INFLUENCE OF OSMOTIC DEHYDRATION ON SHRINKAGE AIR-DRIED POTATO WITH IMAGE PROCESSING

 
 
Author(s):  YAZDANPANAH GANGACHIN M.*, ZIAIIFAR A.M., KASHANINEJAD M., ASGHARI A.
 
* DEPARTMENT OF MATERIAL ENGINEERING AND FOOD INDUSTRY DESIGN, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, IRAN
 
Abstract: 

Drying of foods is one of the most important preserving methods due to reduction of microorganism’s activities which lead to longer shelf life. Shrinkage during drying plays an important role in determining the quality of the dried product. In this paper, a method based on computer vision was used to analyze the effect of Osmotic dehydration on shrinkage of potato slices dried with hot air. The effect of osmotic dehydration in different concentrations (5 and 10% w/w) of salt solutions, temperatures (30, 40, 50 and 60 0C) and different time (30, 60 and 90 min) on parameters related to shape of samples was studied. Potato slices were dried at temperatures of 60, 70, 80 0C and air velocities of 1.0 m/s. Changes in area, perimeter, major and minor diameters and elongation of the slice were measured continuously during drying. Results showed Shrinkage and elongation of samples increase with decreasing of temperature, time and concentration of osmotic solution. Also, Elongation increased with decreasing of moisture content ratio.

 
Keyword(s): DRYING, OSMOTIC DEHYDRATION, SHRINKAGE, IMAGE PROCESSING
 
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