{"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\/sk\/seven-common-drying-methods-for-fruits-and-vegetables\/","title":{"rendered":"Be\u017en\u00e9 met\u00f3dy su\u0161enia ovocia a zeleniny v priemyselnej v\u00fdrobe a ich v\u00fdhody a nev\u00fdhody"},"content":{"rendered":"

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

\u00davod do obsahu vody v ovoc\u00ed a zelenine<\/strong><\/h2><\/div>\n\n\n\n

Voda je hlavnou zlo\u017ekou \u010derstv\u00e9ho ovocia a zeleniny, pri\u010dom jej obsah sa zvy\u010dajne pohybuje od 70% do 95%. Voda v ovoc\u00ed a zelenine sa vyskytuje v troch r\u00f4znych skupenstv\u00e1ch: vo\u013en\u00e1 voda, koloidne viazan\u00e1 voda a chemicky viazan\u00e1 voda. Vo\u013en\u00e1 voda sa v ovoc\u00ed a zelenine pohybuje cez kapil\u00e1ry a osm\u00f3zou, m\u00e1 v\u00e4\u010d\u0161iu pohyblivos\u0165 a \u013eahko sa odstra\u0148uje po\u010das su\u0161enia. \u010cas\u0165 koloidne viazanej vody sa m\u00f4\u017ee po\u010das su\u0161enia odstr\u00e1ni\u0165, zatia\u013e \u010do chemicky viazan\u00e1 voda sa su\u0161en\u00edm spravidla odstr\u00e1ni\u0165 ned\u00e1.<\/p>\n\n\n\n

Pre\u010do su\u0161\u00edme ovocie a zeleninu?<\/strong><\/h2><\/div>\n\n\n\n

Hlavn\u00fdm d\u00f4vodom su\u0161enia ovocia a zeleniny je zabr\u00e1ni\u0165 hnilobe a pred\u013a\u017ei\u0165 ich trvanlivos\u0165. Princ\u00edp spo\u010d\u00edva v tom, \u017ee viazan\u00e1 voda, ktor\u00fa nemo\u017eno su\u0161en\u00edm odstr\u00e1ni\u0165, predstavuje rovnov\u00e1\u017eny obsah vlhkosti v tkanive ovocia alebo zeleniny v podmienkach su\u0161enia. Procesom su\u0161enia dehydrat\u00e1ciou sa ovocie a zelenina transformuje z vlhk\u00e9ho stavu do such\u00e9ho, pri\u010dom sa odstr\u00e1ni zna\u010dn\u00e9 mno\u017estvo vo\u013enej vody a \u010das\u0165 koloidne viazanej vody. So zni\u017eovan\u00edm obsahu vn\u00fatornej vlhkosti sa zni\u017euje aj aktivita vody, \u010d\u00edm sa potl\u00e1\u010da alebo brzd\u00ed rast mikroorganizmov a aktivita enz\u00fdmov v ovoc\u00ed a zelenine, \u010d\u00edm sa predl\u017euje ich skladovate\u013enos\u0165.<\/p>\n\n\n\n

Z\u00e1kladn\u00fd proces su\u0161enia ovocia a zeleniny<\/strong><\/h2><\/div>\n\n\n\n

Z\u00e1kladn\u00fd proces spo\u010d\u00edva v prenose tepla zo zdroja tepla na ovocie a zeleninu, \u010do sp\u00f4sobuje nepretr\u017eit\u00fa migr\u00e1ciu a povrchov\u00e9 odparovanie vlhkosti v tkanive a bunk\u00e1ch, \u010d\u00edm sa dosahuje efekt su\u0161enia. Dehydrovan\u00e9 ovocie a zelenina si zachov\u00e1vaj\u00fa v\u00e4\u010d\u0161inu \u017eiv\u00edn a napriek ur\u010dit\u00fdm rozdielom v chuti a vzh\u013eade v porovnan\u00ed s \u010derstv\u00fdm ovoc\u00edm a zeleninou s\u00fa v\u010faka svojej men\u0161ej ve\u013ekosti, ni\u017e\u0161ej hmotnosti a pohodlnej preprave medzi spotrebite\u013emi ob\u013e\u00faben\u00e9.<\/p>\n\n\n\n

Be\u017en\u00e9 techniky su\u0161enia<\/strong><\/h2><\/div>\n\n\n\n
    \n
  1. Sol\u00e1rne su\u0161enie<\/strong>: Ide o najstar\u0161\u00ed sp\u00f4sob su\u0161enia, pri ktorom sa na su\u0161enie ovocia a zeleniny vyu\u017e\u00edva slne\u010dn\u00e1 energia. Je ve\u013emi \u00fasporn\u00e1, vy\u017eaduje si len ru\u010dn\u00e9 kr\u00e1janie a ukladanie. Vzh\u013eadom na pomal\u00fa r\u00fdchlos\u0165 su\u0161enia a v\u00fdrazn\u00e9 zmeny farby a vzh\u013eadu v\u00fdrobku v\u0161ak nie je vhodn\u00e1 na priemyseln\u00fa hromadn\u00fa v\u00fdrobu a je vhodnej\u0161ia na dom\u00e1cu alebo malov\u00fdrobu.<\/li>\n\n\n\n
  2. Su\u0161enie hor\u00facim vzduchom<\/strong>: T\u00e1to technika je najpou\u017e\u00edvanej\u0161ia v\u010faka n\u00edzkym n\u00e1kladom a jednoduchej obsluhe. Vyu\u017e\u00edva hor\u00faci vzduch ako su\u0161iace m\u00e9dium na odparovanie povrchovej vlhkosti a postupn\u00fd prenos vlhkosti z vn\u00fatra na povrch materi\u00e1lu. Neust\u00e1ly n\u00e1rast povrchovej teploty po\u010das su\u0161enia vytv\u00e1ra teplotn\u00fd gradient, ktor\u00fd m\u00f4\u017ee br\u00e1ni\u0165 migr\u00e1cii vlhkosti a spoma\u013eova\u0165 proces su\u0161enia. Hoci je su\u0161enie hor\u00facim vzduchom \u00fa\u010dinn\u00e9, m\u00f4\u017ee vies\u0165 k zmen\u00e1m farby ovocia a zeleniny a strate vn\u00fatorn\u00fdch \u017eiv\u00edn, ako aj k probl\u00e9mom, ako je dlh\u00fd \u010das su\u0161enia, n\u00edzka energetick\u00e1 \u00fa\u010dinnos\u0165 a zn\u00ed\u017een\u00e1 kvalita v\u00fdrobku po\u010das skladovania.<\/li>\n\n\n\n
  3. Mikrovlnn\u00e9 su\u0161enie<\/strong>: T\u00e1to technika zah\u0155\u0148a orient\u00e1ciu a r\u00fdchle oscil\u00e1cie pol\u00e1rnych molek\u00fal, ako je voda, v mikrovlnnom elektromagnetickom poli, ktor\u00e9 generuj\u00fa zna\u010dn\u00e9 mno\u017estvo tepla prostredn\u00edctvom interakci\u00ed podobn\u00fdch treniu. Mikrovlny prednostne ohrievaj\u00fa molekuly vody, \u010d\u00edm umo\u017e\u0148uj\u00fa migr\u00e1ciu vlhkosti z vn\u00fatra do vonkaj\u0161ieho prostredia a jej n\u00e1sledn\u00e9 odparovanie, \u010d\u00edm sa r\u00fdchlo dosiahne vysu\u0161enie. Medzi v\u00fdhody patr\u00ed vysok\u00e1 r\u00fdchlos\u0165 su\u0161enia a s\u00fa\u010dasn\u00e9 vn\u00fatorn\u00e9 a vonkaj\u0161ie su\u0161enie. V\u00fdraznou nev\u00fdhodou je v\u0161ak vysok\u00e1 spotreba energie na jednotku, zna\u010dn\u00e9 po\u010diato\u010dn\u00e9 invest\u00edcie do zariadenia a potenci\u00e1lne zdravotn\u00e9 rizik\u00e1 sp\u00f4soben\u00e9 mikrovlnn\u00fdm \u017eiaren\u00edm. Niektor\u00e9 krajiny obmedzili mikrovlnn\u00fd ohrev potrav\u00edn z d\u00f4vodu ob\u00e1v o zdravie.<\/li>\n\n\n\n
  4. Su\u0161enie mrazom<\/strong>: T\u00e1to technika zah\u0155\u0148a r\u00fdchle zmrazenie vlhkosti v materi\u00e1li na \u013ead a n\u00e1sledn\u00e9 odstr\u00e1nenie vody sublim\u00e1ciou v podmienkach vysok\u00e9ho v\u00e1kua pri n\u00edzkych teplot\u00e1ch. Mrazom su\u0161en\u00e9 v\u00fdrobky si zachov\u00e1vaj\u00fa svoj tvar a vn\u00fatorn\u00fa \u0161trukt\u00faru, pon\u00fakaj\u00fa vynikaj\u00facu kvalitu rehydrat\u00e1cie a zachov\u00e1vaj\u00fa \u017eiviny, v\u010faka \u010domu s\u00fa vhodn\u00e9 najm\u00e4 na su\u0161enie potrav\u00edn citliv\u00fdch na teplo a oxidovate\u013en\u00fdch potrav\u00edn. Napriek v\u00fdrobe vysokokvalitn\u00fdch su\u0161en\u00fdch v\u00fdrobkov je su\u0161enie mrazom obmedzen\u00e9 pomalou r\u00fdchlos\u0165ou, vysokou spotrebou energie na jednotku a zna\u010dn\u00fdmi invest\u00edciami do zariaden\u00ed, \u010do ho rob\u00ed menej uskuto\u010dnite\u013en\u00fdm pre mal\u00e9 a stredn\u00e9 podniky.<\/li>\n\n\n\n
  5. Osmotick\u00e9 su\u0161enie<\/strong>: T\u00e1to technika zah\u0155\u0148a ponorenie materi\u00e1lov do roztokov, ako je cukor alebo slan\u00e1 voda, ktor\u00e9 odstra\u0148uj\u00fa vlhkos\u0165 prostredn\u00edctvom osm\u00f3zy. Osmotick\u00e1 dehydrat\u00e1cia je r\u00fdchla a m\u00e1 minim\u00e1lny vplyv na \u0161truktur\u00e1lnu integritu materi\u00e1lu, pri\u010dom \u00fa\u010dinne zachov\u00e1va p\u00f4vodn\u00fa bunkov\u00fa \u0161trukt\u00faru, farbu, chu\u0165 a \u017eiviny a z\u00e1rove\u0148 potl\u00e1\u010da rast mikroorganizmov a predl\u017euje trvanlivos\u0165. T\u00e1to technika sa pou\u017e\u00edva najm\u00e4 na v\u00fdrobu kandizovan\u00e9ho ovocia a nakladanej zeleniny.<\/li>\n\n\n\n
  6. Su\u0161enie pomocou tepeln\u00e9ho \u010derpadla<\/strong>: T\u00e1to technol\u00f3gia z\u00edskava teplo zo zdroja s n\u00edzkou teplotou a efekt\u00edvne ho vyu\u017e\u00edva pri vy\u0161\u0161ej teplote. V poslednom \u010dase sa technol\u00f3gia tepeln\u00e9ho \u010derpadla \u010doraz viac uplat\u0148uje pri su\u0161en\u00ed vodn\u00fdch produktov, lie\u010div\u00fdch materi\u00e1lov a ved\u013eaj\u0161\u00edch po\u013enohospod\u00e1rskych produktov. Jej princ\u00edpy s\u00fa podobn\u00e9 princ\u00edpom su\u0161enia hor\u00facim vzduchom, ale s in\u00fdmi zdrojmi tepla, \u010do pon\u00faka v\u00fdhody, ako je vysok\u00e1 kvalita su\u0161en\u00fdch v\u00fdrobkov, \u00faspora energie a \u017eiadne zne\u010distenie.<\/li>\n\n\n\n
  7. Infra\u010derven\u00e9 su\u0161enie<\/strong>: Infra\u010derven\u00e9 \u017eiarenie priamo ohrieva molekuly vody v materi\u00e1li, \u010d\u00edm sa zvy\u0161uje teplota a vlhkos\u0165 sa odparuje, \u010d\u00edm sa dosiahne dehydrat\u00e1cia. Princ\u00edp je zalo\u017een\u00fd na dif\u00fazii vlhkosti z vn\u00fatra na povrch ovocia alebo zeleniny, kde sa odpar\u00ed do okolit\u00e9ho prostredia. Infra\u010derven\u00e9 l\u00fa\u010de m\u00f4\u017eu do ovocia a zeleniny prenikn\u00fa\u0165 do ur\u010ditej h\u013abky<\/li>\n<\/ol>\n\n\n\n

    Presk\u00famajte inovat\u00edvne rie\u0161enia su\u0161enia s Global Quartz Tube. Viac inform\u00e1ci\u00ed n\u00e1jdete na na\u0161ej str\u00e1nke webovej str\u00e1nky<\/a> alebo n\u00e1m nap\u00ed\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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"ppma_author":[13],"class_list":["post-3948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","author-casper-peng"],"uagb_featured_image_src":{"full":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-scaled.webp",1769,2560,false],"thumbnail":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-150x150.webp",150,150,true],"medium":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-207x300.webp",207,300,true],"medium_large":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-768x1111.webp",768,1111,true],"large":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-708x1024.webp",708,1024,true],"1536x1536":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-1062x1536.webp",1062,1536,true],"2048x2048":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-1415x2048.webp",1415,2048,true],"trp-custom-language-flag":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Seven-Common-Drying-Methods-for-Fruits-and-Vegetables-8x12.webp",8,12,true]},"uagb_author_info":{"display_name":"Peng, Casper","author_link":"https:\/\/globalquartztube.com\/sk\/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\/sk\/wp-json\/wp\/v2\/posts\/3948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/comments?post=3948"}],"version-history":[{"count":2,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts\/3948\/revisions"}],"predecessor-version":[{"id":3952,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts\/3948\/revisions\/3952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/media\/3953"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/media?parent=3948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/categories?post=3948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/tags?post=3948"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/ppma_author?post=3948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}