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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]
Copyright of Nonconventional Technologies Review / Revista de Tehnologii Neconventionale is the property of Asociatia Romana de Tehnologii Neconventionale (ARTN) and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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  Data: DETERMINATION OF THE SHRINKAGE AND DENSITY OF THE FINAL PRODUCT AFTER CONVENTIONAL AND NONCONVENTIONAL DRYING.
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  Data: <searchLink fieldCode="AR" term="%22Antal%2C+Tamás%22">Antal, Tamás</searchLink><relatesTo>1</relatesTo><i> antal.tamas@nye.hu</i><br /><searchLink fieldCode="AR" term="%22Sikolya%2C+László%22">Sikolya, László</searchLink><relatesTo>1</relatesTo><i> sikolya.laszlo@nye.hu</i><br /><searchLink fieldCode="AR" term="%22Kovács%2C+Zoltán%22">Kovács, Zoltán</searchLink><relatesTo>1</relatesTo><i> zoltan.kovacs@nye.hu</i>
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  Data: <searchLink fieldCode="JN" term="%22Nonconventional+Technologies+Review+%2F+Revista+de+Tehnologii+Neconventionale%22">Nonconventional Technologies Review / Revista de Tehnologii Neconventionale</searchLink>. Jun2026, Vol. 30 Issue 2, p54-59. 6p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Freeze-drying%22">Freeze-drying</searchLink><br /><searchLink fieldCode="DE" term="%22Density%22">Density</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink><br /><searchLink fieldCode="DE" term="%22Drying+apparatus%22">Drying apparatus</searchLink><br /><searchLink fieldCode="DE" term="%22Deformations+%28Mechanics%29%22">Deformations (Mechanics)</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Nonconventional Technologies Review / Revista de Tehnologii Neconventionale is the property of Asociatia Romana de Tehnologii Neconventionale (ARTN) and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 6
        StartPage: 54
    Subjects:
      – SubjectFull: Freeze-drying
        Type: general
      – SubjectFull: Density
        Type: general
      – SubjectFull: Food dehydration
        Type: general
      – SubjectFull: Drying apparatus
        Type: general
      – SubjectFull: Deformations (Mechanics)
        Type: general
    Titles:
      – TitleFull: DETERMINATION OF THE SHRINKAGE AND DENSITY OF THE FINAL PRODUCT AFTER CONVENTIONAL AND NONCONVENTIONAL DRYING.
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            NameFull: Antal, Tamás
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            NameFull: Sikolya, László
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            NameFull: Kovács, Zoltán
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          Dates:
            – D: 01
              M: 06
              Text: Jun2026
              Type: published
              Y: 2026
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              Value: 30
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            – TitleFull: Nonconventional Technologies Review / Revista de Tehnologii Neconventionale
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