László Sikolya

• University of Nyíregyháza

In this study, the influences of various pre-treatments and combined drying (CD) on the drying kinetics and quality parameters of sour cherry were investigated. Prior to freeze drying (FD), sour cherry was pre-treated by blanching in boiling water (100 °C, 3 and 6 min), immersion in sugar solution (20% w/w, 10 and 20 min) and blanching (100 °C) in...

The drying methods tested were hot-air drying (HAD) and freeze-drying (FD), as well as a combination of blanching (100C, 1 min) prior to FD pre-drying and HAD finish drying. The effect of drying methods on moisture content, temperature, energy consumption, duration of drying, rehydration properties, color, texture and sensory were determined. Apple...

The importance of the study presented in this manuscript lies in its being the first detailed analysis of the influence of the alkaline water pre-treatment on apples dehydrated by freeze-drying. The results obtained revealed a significant effect of this pre-treatment on the drying time and the quality of freeze-dried apple cubes determined by both...

The effect of chamber pressure of a freeze dryer on essential oil contents, drying kinetics, drying characteristics lemon balm leaves and morphology of lemon balm glandular trichomes (oil reservoirs) were investigated. It was found that overall freeze drying (FD) carried out at high (FD-HP) and low pressure (FD-LP) settings consist of sublimation r...

The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried product was then evaluated in terms of water activity, h...

The effect of chamber pressure of a freeze dryer on essential oil contents, drying kinetics, drying characteristics lemon balm leaves and morphology of lemon balm glandular trichomes (oil reservoirs) were investigated. It was found that overall freeze drying (FD) carried out at high (FD-HP) and low pressure (FD-LP) settings consist of sublimation r...

The effect of freezing rate on the quality of dried Jonagold and Idared (Malus domestica Borkh.) was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing speed/rate: 0,5◦C/min), contact plate freezing (2◦C/min) and vacuumfreezing (3◦C/min). The quality of the freeze-dried product was then evaluated in...

The aim of the research work was to determine the effects of four different pre-treatments on the freeze drying behaviour of apple and dried product texture. Fresh apple (Malus domestica) of Jonathan variety was used as experimental material. The texture of apple (fresh and freeze dried) was determined by compressive test. The pre-treatments includ...

In this study, the influences of the thermal and chemical pre-treatment methods on the physical properties and drying time of potato and carrot cubes were investigated. The vegetables cubes were dried in a freeze drier. The moisture content, water activity, hardness and rehydration capacity were determined. Improvement of freeze dried food quality...

The effect of alkaline-ionized water (pH 8,5-9) dipping pre-treatment on drying kinetics of apple varieties ('Idared', 'Golden') under vacuum freeze-drying conditions has been studied. It was observed that the pre-treatment affected the drying time. The drying time was shorter for treated with alkaline-ionized water solution compared to the untreat...

The effect of alkaline-ionized water (pH 8,5-9) dipping pre-treatment on drying kinetics of apple varieties ('Idared', 'Golden') under vacuum freeze-drying conditions has been studied. It was observed that the pre-treatment affected the drying time. The drying time was shorter for treated with alkaline-ionized water solution compared to the untreat...

The effect of alkaline-ionized water (pH 8,5-9) dipping pre-treatment on drying kinetics of apple varieties ('Idared', 'Golden') under vacuum freeze-drying conditions has been studied. It was observed that the pre-treatment affected the drying time. The drying time was shorter for treated with alkaline-ionized water solution compared to the untreat...

REZUMAT. Cercetarea se concentrează pe analiza componenței chimice a uleiului esenţial de lămâie. Uleiul esenţial din frunze a fost obţinut prin extracţie. Componentele chimice ale uleiului esenţial de lămâie au fost analizate cu un GC capilar şi GC/MS, 8 substanţe fiind identificate. Calitatea produsului final depinde, în mare măsură, de operaţia...

Drying is one of the primary processes involved in the manufacture of herbs, which themselves come in the form of stems, leaves, and roots. The quality of the final product depends on the procedure used and drying method. This article presents the results pertaining to the drying behavior of spearmint in both hot air drying and freeze drying condit...

REZUMAT. Cercetarea se concentrează pe analiza componenței chimice a uleiului esenţial de lămâie. Uleiul esenţial din frunze a fost obţinut prin extracţie. Componentele chimice ale uleiului esenţial de lămâie au fost analizate cu un GC capilar şi GC/MS, 8 substanţe fiind identificate. Calitatea produsului final depinde, în mare măsură, de operaţia...

Spearmint was dried using a freeze drier and conventional hot air drier. The effect of the drying method on the content of volatiles and dehydration kinetics of the herb was evaluated. The volatile constituents of herb were isolated by extraction and analysed by gas chromatography. A total of 9 compounds were identified in spearmint. It was found t...

Amaranth is a pseudo-cereal, distinct from wheat and maize. Domesticated amaranth is used as leafy vegetables, seeds, forage and ornament. Amaranth grain has protein that is high in lysine, which is usually lacking in cereals. Amaranth grain can be put to many uses: it can be ground, parched, roasted and popped. There is little gluten in amaranth f...