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Karina Ruse, Tatjana Rakcejeva, Laima BerzinaREHYDRATION KINETICS OF DRIED LATVIANCRANBERRIES AFFECTED BY DRYING CONDITIONSTests of within-subjects effects (hydration at temperature +20±1 °C)Table 1SourceType III sum ofsquaresDegree offreedomMean squareVarianceratio, FSignificance,p valueRehydration time 465511.918 1.742 267186.531 525.119 0.000Rehydration time andpre-treatment method2021.390 3.485 580.101 1.140 0.341Rehydration time and drying 301.478 1.742 173.037 0.340 0.683Rehydration time, pretreatmentand drying method1980.906 3.485 568.483 1.117 0.351Error 42551.424 83.629 508.811 - -Tests of within-subjects effects (hydration at temperature +40±1 °C)Table 2SourceType III sum of Degree ofVariance Significance,Mean squaresquares freedomratio, F p valueRehydration time 569335.708 1.731 328871.637 936.114 0.000Rehydration time andpre-treatment method1476.381 3.462 426.409 1.214 0.311Rehydration time and drying 5299.336 1.731 3061.113 8.713 0.001Rehydration time,pre-treatment and drying 3862.506 3.462 1115.571 3.175 0.023methodError 29193.150 83.097 351.316 - -be explained with the influence of drying temperatureand time on the structure of berries. Interconnection inberries pre-treatment and drying methods significantly(p=0.023) influenced the changes in moisture contentduring rehydration, with maximal probabilityP=97.70%.Pre-treatment method, berry cultivar andrehydration temperature had no significant influenceon rehydration capacity by berries if berries were driedin convection drier. However, if berries were dried inmicrowave-vacuum drier the rehydration temperaturehad the major influence on rehydration capacity.If time factor is not taken into consideration inmathematical data analyse, interconnection (berrypre-treatment and drying methods, rehydrationtemperature) of analysed factors has not significantinfluence on rehydration capacity with probabilityP=95.00%.(A)(B)Figure 4. Influence by drying conditions (A) and rehydration temperature (B) on berry hydration capacity.Research for Rural Development 201295
REHYDRATION KINETICS OF DRIED LATVIANCRANBERRIES AFFECTED BY DRYING CONDITIONSKarina Ruse, Tatjana Rakcejeva, Laima BerzinaIt was ascertained that pre-treatment methods byberries do not significantly (P=83.90%) influencethe rehydration capacity. Whereas, drying methods(P=99.10%) and rehydration temperature (P=99.50%),on the contrary have significant influence on therehydration process by berries (Fig. 4).Conclusions1. The rehydration properties of cranberries increasedwith the increase in temperature, up to +40±1 °C,the increase being more significant at the initialstages of the process.2. Berries pre-treatment did not significantlyinfluence the intensity of moisture contentincrease during rehydration. Whereas, dryingmethods significantly influenced the intensity ofmoisture content increase during rehydration at thetemperature of +40±1 °C.3. Pre-treatment method, berry cultivar andrehydration temperature had no substantialinfluence on cranberry rehydrationcapacity if berries were dried in convectiondrier. However, if berries were dried inmicrowave-vacuum drier, rehydration temperaturehad the main influence on the rehydration process.AcknowledgementsThe research and publication has been preparedwithin the framework of the ESF Project “Formationof the Research Group in Food Science”, Contract No.2009/0232/1DP/1.1.1.2.0/09/APIA/VIAA/122.References1. Abbot J. (1999) Quality measurement of fruits and vegetables. Postharvest Biology and Technology,15, pp. 207–225.2. Dorofejeva K., Rakcejeva T., Kviesis J., Skudra L. (2011) Composition of vitamins and amino acid inLatvian cranberries. Proceedings of 6 th Baltic Conference on Food Science and Technology “Innovationsfor Food Science and production”, pp. 153–158.3. Dorofejeva K., Rakcejeva T., Skudra L., Dimins F., Kviesis J. (2010) Changes in physically – chemicaland microbiological parameter of Latvian wild cranberries during convective drying. Research for ruraldevelopment, vol. 1, pp. 132–137.4. Drouzas A., Shubert H. (1996) Microwave application in vacuum drying of fruits. Journal of FoodEngineering, vol. 28, pp. 203–209.5. Feng H., Tang J. (1998) Microwave finish drying diced apples in a spouted bed. Journal of Food Science,vol. 63, pp. 679–683.6. Krokida M.K., Marinos-Kouris D. (2003) Rehydration kinetics of dehydrated products. Journal of foodEngineering, vol. 57, pp. 1–7.7. Lewicki P.P. (1998) Some remarks on rehydration of dried foods. Journal of Food Engineering, vol. 36,No. 1, pp. 81–87.8. Lewicki P.P., Witrowa-Rajchert D., Mariak J. (1997) Changes of structure during rehydration of driedapples. Journal of Food Engineering, vol. 32, No. 4, pp. 347–350.9. Lewicki P.P., Witrowa-Rajchert D., Pomaranska-LazukaW., Nowak D. (1998) Rehydration properties ofdried onion. International Journal of food Properties, 1(3), pp. 275–290.10. McMinn W.A.M., Magee T.R.A. (1997) Quality and physical structure of dehydrated starch based system.Drying Technology, 15(6–8), pp. 49–55.11. Moyer R.A., Hummer K.E., Flinn C.E., Frei B., Wrolstad R.E. (2002) Anthocyanins, Phenols, andAntioxidant capacity in Diverse Small Fruits: Vaccinium, Rubus and Ribes, Journal of Agriculture andFood Chemistry, 50, pp. 519–525.12. Oloveira A.R.F., Ilincanu L. (1999) Rehydration of dried plants tissue: basic concepts and mathematicalmodelling. In A.R.F. Oliveira & J.C. Oliveira (Eds.), Processing foods, quality, optimization and processassessment. London: CRC Press. pp. 201–227.13. Ratti C. (2001) Hot air and freeze-drying of high-value foods: a review, Journal of Food Engineering,49(4), pp. 311–319.14. Singh G.D., Sharma R., Bawa A.S., Saxena D.C. (2008) Drying and rehydration characteristics of waterchestnut (Trapa natans) as a function of drying air temperature. Journal of Food Engineering, vol. 87,pp. 213–221.15. Taiwo K.A., Angershach A., Knorr D. (2002) Rehydration studies on pretreated and osmotically dehydratedapple slice. Journal of Food Science, 67 (2), pp. 842–847.16. Temmingoff E.E.J.M., Houba V.J.G. (2004) Plant Analysis Procedures, Kluwer Academic Publisher, 5.p.17. Vagenas G.K., Marinos-Kouris D. (1991) The design and optimisations of an industrial dryer for Sultanaraisins. Drying Technology, 9(2), pp. 439–461.96 Research for Rural Development 2012
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Volume No. 1Annual 18th Internation
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Research for Rural Development 2012
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ContentsFOOD SCIENCESVETERINARYMEDI
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AGRICULTURAL SCIENCES (CROP SCIENCE
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Mihails Vilcāns, Jūlija Volkova,
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Mihails Vilcāns, Jūlija Volkova,
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Berit TeinEFFECT OF ORGANIC AND CON
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Methane producing bacteria use only
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according to calculations the metha
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CHANGES IN SUGAR CONTENT OF WINTERO
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PERENNIAL GRASSES FOR BIOENERGY PRO
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF SLURRY APPLICATION METHOD
Page 45 and 46: AGRICULTURAL SCIENCES (CROP SCIENCE
Page 47 and 48: IMPACT OF ORGANIC PRODUCT EXTRACTS
Page 49 and 50: IMPACT OF ORGANIC PRODUCT EXTRACTS
Page 53 and 54: COMBUSTION ABILITY OF ENERGY CROP P
Page 55 and 56: COMBUSTION ABILITY OF ENERGY CROP P
Page 59 and 60: RESEARCH OF OREGANO (ORIGANUMVULGAR
Page 61 and 62: RESEARCH OF OREGANO (ORIGANUMVULGAR
Page 63 and 64: INFLUENCE OF SOIL MODIFICATION ON C
Page 69 and 70: INCIDENCE OF POSTHARVEST ROT OF CRA
Page 71 and 72: INCIDENCE OF POSTHARVEST ROT OF CRA
Page 75 and 76: PERSPECTIVES ON TRUFFLE CULTIVATION
Page 81 and 82: FACTORS AFFECTING GOAT MILK YIELDAN
Page 87 and 88: MILK UREA CONTENT AS INDICATOR FEED
Page 93 and 94: REHYDRATION KINETICS OF DRIED LATVI
Page 95: REHYDRATION KINETICS OF DRIED LATVI
Page 99 and 100: FOOD SCIENCESPreliminary RESULTS of
Page 101 and 102: PRELIMINARY RESULTS OF 1-METHYLCYCL
Page 103 and 104: FOOD SCIENCESSensory PROPERTIES and
Page 105 and 106: SENSORY PROPERTIES AND CHEMICAL COM
Page 111 and 112: THE SUITABILITY OF DIFFERENT ROWANB
Page 119 and 120: CHEMICAL COMPOSITION OF NEW TYPE AG
Page 125 and 126: FOOD SCIENCESINFLUENCE OF GENOTYPE
Page 127 and 128: INFLUENCE OF GENOTYPE AND HARVEST T
Page 133 and 134: ROOT VEGETABLES FROM LATVIA:QUANTIT
Page 139 and 140: CONTENT OF SUGARS, DIETARY FIBRE AN
Page 145 and 146: RHEOLOGICAL PROPERTIES OF TRITICALE
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RHEOLOGICAL PROPERTIES OF TRITICALE
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RHEOLOGICAL PROPERTIES OF TRITICALE
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acceptance and preference especiall
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CONSUMERS’ ATTITUDE TOWARDS AVAIL
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CONSUMERS’ ATTITUDE TOWARDS AVAIL
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PHYSICAL - CHEMICAL CHARACTERIZATIO
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PHYSICAL - CHEMICAL CHARACTERIZATIO
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FOOD SCIENCESTHE INFLUENCE OF DIFFE
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THE INFLUENCE OF DIFFERENT SELENIUM
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FOOD SCIENCESINVESTIGATIONS INTO TH
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INVESTIGATIONS INTO THE ENHANCEMENT
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INFLUENCE OF PACKAGING CONDITIONSON
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INFLUENCE OF PACKAGING CONDITIONSON
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FOOD SCIENCESFATTY ACID COMPOSITION
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FATTY ACID COMPOSITION OF THE MEAT
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FATTY ACID COMPOSITION OF THE MEAT
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ANTIMICROBIAL RESISTANCE OFANIMAL P
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VETERINARY MEDICINETHE SURVIVAL OF
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THE SURVIVAL OF LISTERIA MONOCYTOGE
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VETERINARY MEDICINEMicrobiological
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MICROBIOLOGICAL QUALITY OF COWS’
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PORCINE CIRCOVIRUS-2 IMPACT ON THEM
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AORTIC LUMEN DIAMETER AND BLOODPRES
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PHYSICAL MODEL OF TRACTOR IMPLEMENT
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SOLID FUEL BOILER AUTOMATION FOR BR
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INVESTMENT COSTS OPTIMIZATION OFMUL
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INVESTMENT COSTS OPTIMIZATION OFMUL
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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EDUCATIONAL SCIENCESCHILDREN WITH S
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CHILDREN WITH SPECIAL NEEDS FAMILY
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