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The infrared Analyzer MA35 Sartorius application for moisture determination in dried apples and carrots

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dc.contributor.author ŞLEAGUN, Galina
dc.contributor.author POPA, Maria
dc.date.accessioned 2019-11-06T14:44:08Z
dc.date.available 2019-11-06T14:44:08Z
dc.date.issued 2012
dc.identifier.citation ŞLEAGUN, Galina, POPA, Maria. The infrared Analyzer MA35 Sartorius application for moisture determination in dried apples and carrots. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 159-164. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6267
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject moisture determination en_US
dc.subject dried apples and carrots en_US
dc.subject infrared drying method en_US
dc.subject Sartorius Analyzer application en_US
dc.title The infrared Analyzer MA35 Sartorius application for moisture determination in dried apples and carrots en_US
dc.type Article en_US


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