期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2009
卷号：III
期号：XXXIII
页码：40-45
出版社：Galati University Press
摘要：The objective of this work was to find parameters for determining a moisture content of dried apples by means of infrared analyzer (MA 35 from Sartorius, Germany), such ones that the results correspond to those determined by classical vacuum oven method. Apples were available in seven batches with moisture contents from 2.5 to 28%. The drying parameters were established using the automatic mode. Temperature was varied in a range from 80 to 112.C. Two various temperatures 82 and 98.C were defined as the most suitable to apples with moisture content less and more than 7.5 % respectively. The statistical evaluation of the accuracy of the results of measurements was derived
