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- W2945392141 abstract "Purpose. The purpose of this study was to improve the technology of obtaining dried parsnip for further use in the food industry.Methods. Drying parsnip was carried out by the convection method using clean air (moisture content 10 g/kg) at a heat carrier temperature of 60 °С and an airflow rate of 2.5 m/s. The structural changes occurred in dried parsnip root under the effect of temperature were studied using the differential scanning calorimeter QDSC-20 Thermo Fisher SCIENTIFIC.Results. The article presents research results on the technology of obtaining parsnip root powder from parsnip roots. The technology includes cleaning and crushing roots, drying the mass by the convection method, packing and storage of the powder. The process of convection drying of crushed parsnip roots was explored and the optimum parameters of processing were determined. Structural changes occurring in the roots during drying were studied.Conclusions. The optimal parameters of convective drying of crushed parsnip roots are the following: the particle size 4×2×1 mm, the temperature of 60 °С and the airflow rate of 2.5 m/s. The main temperature points of relieving hygroscopic and bound water (60–168 °С), partial melting of sugars (176–188.5 °С), complete melting of sugars and ash formation (205–225 °С) were determined. The most significant accumulation of decomposition products occurs at a temperature of 192 °C. A process chart for the production of powder from parsnips ensuring the yield of dried parsnip from 23 to 24% was developed." @default.
- W2945392141 created "2019-05-29" @default.
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- W2945392141 date "2018-12-20" @default.
- W2945392141 modified "2023-09-25" @default.
- W2945392141 title "Technological aspects of drying parsnip roots" @default.
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- W2945392141 doi "https://doi.org/10.21498/na.6.2018.165267" @default.
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