DETERMINATION OF THE SHRINKAGE AND DENSITY OF THE FINAL PRODUCT AFTER CONVENTIONAL AND NONCONVENTIONAL DRYING.

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Title:	DETERMINATION OF THE SHRINKAGE AND DENSITY OF THE FINAL PRODUCT AFTER CONVENTIONAL AND NONCONVENTIONAL DRYING.
Authors:	Antal, Tamás¹ antal.tamas@nye.hu, Sikolya, László¹ sikolya.laszlo@nye.hu, Kovács, Zoltán¹ zoltan.kovacs@nye.hu
Source:	Nonconventional Technologies Review / Revista de Tehnologii Neconventionale. Jun2026, Vol. 30 Issue 2, p54-59. 6p.
Subjects:	Freeze-drying, Density, Food dehydration, Drying apparatus, Deformations (Mechanics)
Abstract:	The shrinkage and density of food during drying affect the quality of the dehydrated material. The deformation of pears during hot-air drying was greater than that during mid-infrared, vacuum and freeze-drying. The high material deformation during hot-air drying was due to the high temperature of the drying air and uneven heat distribution. Rapid drying rate conditions are used in infrared drying, which contributes to a relatively high shrinkage. There was a minimal difference between the infrared- and vacuum-dried samples, although the vacuum-dried samples were favored by low pressure. Less material deformation was observed during freeze-drying. The effect of vacuum and low drying temperature during freeze-drying generally leads to much less deformation. The product density changed similarly to the shrinkage. The following ranking was established based on the increase in density: freeze, vacuum, infrared, and hot air drying. In the case of the freeze-dried samples, we observed that the density changed by +4% compared to that of the raw sample. [ABSTRACT FROM AUTHOR]
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Database:	Engineering Source

Description
Abstract:	The shrinkage and density of food during drying affect the quality of the dehydrated material. The deformation of pears during hot-air drying was greater than that during mid-infrared, vacuum and freeze-drying. The high material deformation during hot-air drying was due to the high temperature of the drying air and uneven heat distribution. Rapid drying rate conditions are used in infrared drying, which contributes to a relatively high shrinkage. There was a minimal difference between the infrared- and vacuum-dried samples, although the vacuum-dried samples were favored by low pressure. Less material deformation was observed during freeze-drying. The effect of vacuum and low drying temperature during freeze-drying generally leads to much less deformation. The product density changed similarly to the shrinkage. The following ranking was established based on the increase in density: freeze, vacuum, infrared, and hot air drying. In the case of the freeze-dried samples, we observed that the density changed by +4% compared to that of the raw sample. [ABSTRACT FROM AUTHOR]
ISSN:	23598646