{"id":3948,"date":"2024-06-26T09:00:00","date_gmt":"2024-06-26T01:00:00","guid":{"rendered":"https:\/\/globalquartztube.com\/?p=3948"},"modified":"2024-06-25T15:26:24","modified_gmt":"2024-06-25T07:26:24","slug":"seven-common-drying-methods-for-fruits-and-vegetables","status":"publish","type":"post","link":"https:\/\/globalquartztube.com\/cs\/seven-common-drying-methods-for-fruits-and-vegetables\/","title":{"rendered":"B\u011b\u017en\u00e9 metody su\u0161en\u00ed ovoce a zeleniny v pr\u016fmyslov\u00e9 v\u00fdrob\u011b a jejich v\u00fdhody a nev\u00fdhody"},"content":{"rendered":"

<\/p>\n\n\n\n

\u00davod do obsahu vody v ovoci a zelenin\u011b<\/strong><\/h2><\/div>\n\n\n\n

Voda je hlavn\u00ed slo\u017ekou \u010derstv\u00e9ho ovoce a zeleniny, jej\u00ed obsah se obvykle pohybuje od 70% do 95%. Voda v ovoci a zelenin\u011b se vyskytuje ve t\u0159ech r\u016fzn\u00fdch skupenstv\u00edch: voln\u00e1 voda, voda v\u00e1zan\u00e1 na koloidy a voda v\u00e1zan\u00e1 na chemick\u00e9 l\u00e1tky. Voln\u00e1 voda se v ovoci a zelenin\u011b pohybuje kapil\u00e1rami a osm\u00f3zou, je pohybliv\u011bj\u0161\u00ed a snadno se odstra\u0148uje b\u011bhem su\u0161en\u00ed. \u010c\u00e1st koloidn\u011b v\u00e1zan\u00e9 vody lze odstranit b\u011bhem su\u0161en\u00ed, zat\u00edmco chemicky v\u00e1zanou vodu obecn\u011b nelze odstranit su\u0161en\u00edm.<\/p>\n\n\n\n

Pro\u010d su\u0161\u00edme ovoce a zeleninu?<\/strong><\/h2><\/div>\n\n\n\n

Hlavn\u00edm d\u016fvodem su\u0161en\u00ed ovoce a zeleniny je zabr\u00e1nit hnilob\u011b a prodlou\u017eit jejich trvanlivost. Princip spo\u010d\u00edv\u00e1 v tom, \u017ee v\u00e1zan\u00e1 voda, kterou nelze odstranit su\u0161en\u00edm, p\u0159edstavuje rovnov\u00e1\u017en\u00fd obsah vlhkosti v tk\u00e1ni ovoce nebo zeleniny za podm\u00ednek su\u0161en\u00ed. Proces su\u0161en\u00ed dehydratac\u00ed p\u0159em\u011b\u0148uje ovoce a zeleninu z vlhk\u00e9ho stavu na such\u00fd, p\u0159i\u010dem\u017e se odstran\u00ed zna\u010dn\u00e9 mno\u017estv\u00ed voln\u00e9 vody a \u010d\u00e1st koloidn\u011b v\u00e1zan\u00e9 vody. Se sni\u017eov\u00e1n\u00edm obsahu vnit\u0159n\u00ed vlhkosti se sni\u017euje i aktivita vody, co\u017e brzd\u00ed nebo omezuje r\u016fst mikroorganism\u016f a aktivitu enzym\u016f v ovoci a zelenin\u011b, a t\u00edm prodlu\u017euje jejich skladovatelnost.<\/p>\n\n\n\n

Z\u00e1kladn\u00ed proces su\u0161en\u00ed ovoce a zeleniny<\/strong><\/h2><\/div>\n\n\n\n

Z\u00e1kladn\u00ed proces spo\u010d\u00edv\u00e1 v p\u0159enosu tepla ze zdroje tepla na ovoce a zeleninu, \u010d\u00edm\u017e doch\u00e1z\u00ed k pr\u016fb\u011b\u017en\u00e9 migraci a povrchov\u00e9mu odpa\u0159ov\u00e1n\u00ed vlhkosti uvnit\u0159 tk\u00e1n\u00ed a bun\u011bk, \u010d\u00edm\u017e se dos\u00e1hne su\u0161\u00edc\u00edho \u00fa\u010dinku. Dehydratovan\u00e9 ovoce a zelenina si zachov\u00e1vaj\u00ed v\u011bt\u0161inu \u017eivin a i p\u0159es ur\u010dit\u00e9 chu\u0165ov\u00e9 a vzhledov\u00e9 rozd\u00edly oproti \u010derstv\u00e9mu ovoci a zelenin\u011b jsou d\u00edky sv\u00e9 men\u0161\u00ed velikosti, ni\u017e\u0161\u00ed hmotnosti a pohodlnosti p\u0159i p\u0159eprav\u011b mezi spot\u0159ebiteli obl\u00edben\u00e9.<\/p>\n\n\n\n

B\u011b\u017en\u00e9 techniky su\u0161en\u00ed<\/strong><\/h2><\/div>\n\n\n\n
    \n
  1. Sol\u00e1rn\u00ed su\u0161en\u00ed<\/strong>: Jedn\u00e1 se o nejstar\u0161\u00ed zp\u016fsob su\u0161en\u00ed, p\u0159i kter\u00e9m se k su\u0161en\u00ed ovoce a zeleniny vyu\u017e\u00edv\u00e1 slune\u010dn\u00ed energie. Je velmi \u00fasporn\u00e1, vy\u017eaduje pouze ru\u010dn\u00ed kr\u00e1jen\u00ed a um\u00edst\u011bn\u00ed. Vzhledem k pomal\u00e9 rychlosti su\u0161en\u00ed a v\u00fdrazn\u00fdm zm\u011bn\u00e1m barvy a vzhledu produkt\u016f v\u0161ak nen\u00ed vhodn\u00e1 pro pr\u016fmyslovou velkov\u00fdrobu a je vhodn\u011bj\u0161\u00ed pro dom\u00e1c\u00ed nebo malov\u00fdrobu.<\/li>\n\n\n\n
  2. Su\u0161en\u00ed hork\u00fdm vzduchem<\/strong>: Tato technika je nejpou\u017e\u00edvan\u011bj\u0161\u00ed d\u00edky n\u00edzk\u00fdm n\u00e1klad\u016fm a snadn\u00e9 obsluze. Vyu\u017e\u00edv\u00e1 hork\u00fd vzduch jako su\u0161\u00edc\u00ed m\u00e9dium k odpa\u0159ov\u00e1n\u00ed povrchov\u00e9 vlhkosti a postupn\u00e9mu p\u0159enosu vlhkosti z vnit\u0159ku na povrch materi\u00e1lu. Neust\u00e1l\u00fd n\u00e1r\u016fst povrchov\u00e9 teploty b\u011bhem su\u0161en\u00ed vytv\u00e1\u0159\u00ed teplotn\u00ed gradient, kter\u00fd m\u016f\u017ee br\u00e1nit migraci vlhkosti a zpomalovat proces su\u0161en\u00ed. A\u010dkoli je su\u0161en\u00ed hork\u00fdm vzduchem \u00fa\u010dinn\u00e9, m\u016f\u017ee v\u00e9st ke zm\u011bn\u00e1m barvy ovoce a zeleniny a ztr\u00e1t\u011b vnit\u0159n\u00edch \u017eivin, spolu s probl\u00e9my, jako je dlouh\u00e1 doba su\u0161en\u00ed, n\u00edzk\u00e1 energetick\u00e1 \u00fa\u010dinnost a sn\u00ed\u017een\u00e1 kvalita produktu b\u011bhem skladov\u00e1n\u00ed.<\/li>\n\n\n\n
  3. Mikrovlnn\u00e9 su\u0161en\u00ed<\/strong>: Tato technika spo\u010d\u00edv\u00e1 v orientaci a rychl\u00e9 oscilaci pol\u00e1rn\u00edch molekul, jako je voda, v mikrovlnn\u00e9m elektromagnetick\u00e9m poli, p\u0159i n\u00ed\u017e vznik\u00e1 zna\u010dn\u00e9 mno\u017estv\u00ed tepla v d\u016fsledku interakc\u00ed podobn\u00fdch t\u0159en\u00ed. Mikrovlny p\u0159ednostn\u011b oh\u0159\u00edvaj\u00ed molekuly vody, co\u017e umo\u017e\u0148uje migraci vlhkosti z vnit\u0159ku do vn\u011bj\u0161ku a jej\u00ed n\u00e1sledn\u00e9 odpa\u0159en\u00ed, \u010d\u00edm\u017e se rychle dos\u00e1hne vysu\u0161en\u00ed. Mezi v\u00fdhody pat\u0159\u00ed vysok\u00e1 rychlost su\u0161en\u00ed a sou\u010dasn\u00e9 vnit\u0159n\u00ed a vn\u011bj\u0161\u00ed su\u0161en\u00ed. V\u00fdraznou nev\u00fdhodou je v\u0161ak vysok\u00e1 spot\u0159eba energie na jednotku, zna\u010dn\u00e1 po\u010d\u00e1te\u010dn\u00ed investice do za\u0159\u00edzen\u00ed a potenci\u00e1ln\u00ed zdravotn\u00ed rizika zp\u016fsoben\u00e1 mikrovlnn\u00fdm z\u00e1\u0159en\u00edm. N\u011bkter\u00e9 zem\u011b omezily mikrovlnn\u00fd oh\u0159ev potravin z d\u016fvodu obav o zdrav\u00ed.<\/li>\n\n\n\n
  4. Su\u0161en\u00ed mrazem<\/strong>: Tato technika zahrnuje rychl\u00e9 zmrazen\u00ed vlhkosti v materi\u00e1lu na led a n\u00e1sledn\u00e9 odstran\u011bn\u00ed vody sublimac\u00ed za vysok\u00e9ho vakua p\u0159i n\u00edzk\u00fdch teplot\u00e1ch. Lyofilizovan\u00e9 v\u00fdrobky si zachov\u00e1vaj\u00ed sv\u016fj tvar a vnit\u0159n\u00ed strukturu, nab\u00edzej\u00ed vynikaj\u00edc\u00ed kvalitu rehydratace a zachov\u00e1vaj\u00ed \u017eiviny, tak\u017ee jsou vhodn\u00e9 zejm\u00e9na pro su\u0161en\u00ed potravin citliv\u00fdch na teplo a oxidovateln\u00fdch. I p\u0159es v\u00fdrobu vysoce kvalitn\u00edch su\u0161en\u00fdch produkt\u016f je lyofilizace omezena pomalou rychlost\u00ed, vysokou spot\u0159ebou energie na jednotku a zna\u010dn\u00fdmi investicemi do za\u0159\u00edzen\u00ed, co\u017e ji \u010din\u00ed m\u00e9n\u011b sch\u016fdnou pro mal\u00e9 a st\u0159edn\u00ed podniky.<\/li>\n\n\n\n
  5. Osmotick\u00e9 su\u0161en\u00ed<\/strong>: Tato technika zahrnuje pono\u0159en\u00ed materi\u00e1l\u016f do roztok\u016f, jako je cukr nebo slan\u00e1 voda, kter\u00e9 osm\u00f3zou odstra\u0148uj\u00ed vlhkost. Osmotick\u00e1 dehydratace je rychl\u00e1 a minim\u00e1ln\u011b ovliv\u0148uje struktur\u00e1ln\u00ed integritu materi\u00e1lu, \u00fa\u010dinn\u011b zachov\u00e1v\u00e1 p\u016fvodn\u00ed bun\u011b\u010dnou strukturu, barvu, chu\u0165 a \u017eiviny a z\u00e1rove\u0148 br\u00e1n\u00ed r\u016fstu mikroorganism\u016f a prodlu\u017euje trvanlivost. Tato technika se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm k v\u00fdrob\u011b kandovan\u00e9ho ovoce a nakl\u00e1dan\u00e9 zeleniny.<\/li>\n\n\n\n
  6. Su\u0161en\u00ed pomoc\u00ed tepeln\u00e9ho \u010derpadla<\/strong>: Tato technologie odeb\u00edr\u00e1 teplo z n\u00edzkoteplotn\u00edho zdroje a efektivn\u011b ho vyu\u017e\u00edv\u00e1 p\u0159i vy\u0161\u0161\u00ed teplot\u011b. V posledn\u00ed dob\u011b se technologie tepeln\u00fdch \u010derpadel st\u00e1le v\u00edce uplat\u0148uje p\u0159i su\u0161en\u00ed vodn\u00edch produkt\u016f, l\u00e9\u010div\u00fdch materi\u00e1l\u016f a vedlej\u0161\u00edch zem\u011bd\u011blsk\u00fdch produkt\u016f. Jej\u00ed principy jsou podobn\u00e9 jako u horkovzdu\u0161n\u00e9ho su\u0161en\u00ed, ale s jin\u00fdmi zdroji tepla, co\u017e nab\u00edz\u00ed v\u00fdhody, jako je vysok\u00e1 kvalita su\u0161en\u00fdch produkt\u016f, \u00faspora energie a \u017e\u00e1dn\u00e9 zne\u010di\u0161t\u011bn\u00ed.<\/li>\n\n\n\n
  7. Infra\u010derven\u00e9 su\u0161en\u00ed<\/strong>: Infra\u010derven\u00e9 z\u00e1\u0159en\u00ed p\u0159\u00edmo oh\u0159\u00edv\u00e1 molekuly vody v materi\u00e1lu, \u010d\u00edm\u017e doch\u00e1z\u00ed ke zv\u00fd\u0161en\u00ed teploty a odpa\u0159ov\u00e1n\u00ed vlhkosti, \u010d\u00edm\u017e se dos\u00e1hne dehydratace. Princip je zalo\u017een na dif\u00fazi vlhkosti z vnit\u0159ku na povrch ovoce nebo zeleniny, odkud se odpa\u0159uje do okoln\u00edho prost\u0159ed\u00ed. Infra\u010derven\u00e9 paprsky mohou do ovoce a zeleniny proniknout do ur\u010dit\u00e9 hloubky.<\/li>\n<\/ol>\n\n\n\n

    Prozkoumejte inovativn\u00ed \u0159e\u0161en\u00ed su\u0161en\u00ed s Global Quartz Tube. Pro v\u00edce informac\u00ed nav\u0161tivte na\u0161i webov\u00e1 str\u00e1nka<\/a> nebo n\u00e1m napi\u0161te na contact@globalquartztube.com<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

    Introduction to Water Content in Fruits and Vegetables Water is the main component of fresh fruits and vegetables, typically ranging from 70% to 95% in content. Water in fruits and vegetables exists in three different states: free water, colloidal-bound water, and chemically-bound water. Free water moves through the capillaries and by osmosis within the fruits […]<\/p>\n","protected":false},"author":3,"featured_media":3953,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Seven Common Drying Methods for Fruits and Vegetables","_seopress_titles_desc":"Explore seven common drying methods for fruits and vegetables, each with unique benefits and limitations, ideal for extending shelf life and preserving nutrients.","_seopress_robots_index":"","_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Casper","author_link":"https:\/\/globalquartztube.com\/cs\/author\/casper-peng\/"},"uagb_comment_info":0,"uagb_excerpt":"Introduction to Water Content in Fruits and Vegetables Water is the main component of fresh fruits and vegetables, typically ranging from 70% to 95% in content. Water in fruits and vegetables exists in three different states: free water, colloidal-bound water, and chemically-bound water. Free water moves through the capillaries and by osmosis within the fruits…","authors":[{"term_id":13,"user_id":3,"is_guest":0,"slug":"casper-peng","display_name":"Peng, Casper","avatar_url":{"url":"https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Casper-Peng.webp","url2x":"https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Casper-Peng.webp"},"0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":""}],"_links":{"self":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/comments?post=3948"}],"version-history":[{"count":2,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3948\/revisions"}],"predecessor-version":[{"id":3952,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3948\/revisions\/3952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/media\/3953"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/media?parent=3948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/categories?post=3948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/tags?post=3948"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/ppma_author?post=3948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}