Faktori koji utiču na kvalitet sušene šljive sorte Čačanska rodna
Factors that determine the quality of the cv Čačanska Rodna prune
Article (Published version)
MetadataShow full item record
Ispitivani su faktori koji utiču na ponašanje plodova u toku procesa sušenja vreme sušenja plodova i kvalitet sušene šljive sorte Čačanska rodna lokalitet, krupnoća plodova, sadržaj rastvorljive suve materije plodova postupak dipovanja (ključala voda). Sušenje je obavljeno u eksperimentalnoj sušari za ispitivanje procesa konvektivnog sušenja "Cer" Čačak na temperaturi vazduha od 90oC. Delovanje ovih faktora na kvalitet sušene šljive nije nezavisno, već je međusobno povezano. U svim eksperimentima dipovani plodovi su se sušili kraće vreme i dobijena sušena šljiva je imala veći sjaj.
Research was done into the factors that determine the behaviour of the fruits during the drying process, the time of the drying and the quality of the prune obtained from cv Čačanska Rodna (at localities in Bresnica and Preljina). These factors included the locality, the size of the fruit content of soluble solids matter in the fruit, the 'dip' procedure (boiling water). The fresh fruits that were intended for drying were picked selectively, at the mature stage. Plum fruits were dried in the experimental drier for the study of the process of convective drying, designed for testing the process of convective drying, manufactured by CER Čačak, at the air temperature of 90°C. These factors do not have a separate impact on the quality of the prune - they produce a combined effect. Based on the results obtained over a three-year period, the following conclusions can be made The plum fruits from the locality of Bresnica ripened for drying about 7-10 days earlier than the plum fruits from the ...locality of the Preljina hill In all of the variants, the 'dipped' fruits took a shorter time to dry and the resulting look of the prune was better than with the control group (that contained non-dipped fruits); - The difference in the drying time between the control group and the 'dipped' fruits decreases with the increase of the fruit mass and the contents of the soluble solids; - With the increase of the fruit mass and the contents of the soluble solids, a more favourable mass of the prune is obtained (the ratio fresh fruit - pruned stands at LT 3.00); - In the drying process, the plum fruits with the mass LT 30 g produced small prune (the number of prunes in 0.5 kg was GT 50), regardless of the initial content of the soluble solids.
Keywords:sušenje / šljiva / rastvorljiva suva materija / krupnoća / dipovanje / Čačanska rodna / soluble dry matter / size of fruit / plum / drying / dipping / Čačanska Rodna
Source:Voćarstvo, 2007, 41, 160, 173-178
- Naučno voćarsko društvo Srbije, Čačak