What is it about?
Drying of fruits as materials with cell structure is accompanied by changes of several physical properties including shrinkage. The properties of wet and dried material or the drying method and parameters can be considered with respect to shrinkage, deformation level or structural damage used for product quality evaluation. Strawberries (Senga Sengana variety collected in Poland) raw or defrosted were dried at the temperature of 60°C under constant or variable conditions considering level of pressure.
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Why is it important?
Our findings show that the level of shrinkage depends on the vacuum drying pressure. Level of shrinkage decreases is more important in a specific range of this parameter. Do we always have a chance to keep fixed pressure level or we can have a problem with leakage somewhere in the installation?
Perspectives
I wrote a few papers regarding drying of strawberries and the influence of selected methods of drying on structural changes of obtained products. This time, we as co-authors had a chance work for longer period to prepare the manuscript that expected. However, our second attempt gave us very positive feedback from the reviewers. Thank you. Two methods of shrinkage examination and statistic calculations within IBM SPSS Statistics for Windows (IBM Corp.) presented here I might cite in new papers as well.
Dr hab. Dariusz Piotrowski
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
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This page is a summary of: Influence of pressure in vacuum drying chamber on shrinkage of defrosted strawberries, Engineering Sciences And Technologies, January 2018, Wroclaw University of Economics,
DOI: 10.15611/nit.2018.3.04.
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